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Summer Italian Grinder Pasta Salad

Summer Italian Grinder Pasta Salad

This vibrant and flavorful pasta salad captures all the deliciousness of an Italian grinder sandwich in a delightful, easy-to-serve format, making it a go-to for summer gatherings. It's the ultimate make-ahead meal, perfect for potlucks, picnics, or a quick weeknight dinner.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 30 minutes
Course: Pasta Salad, Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound short pasta (such as rotini, fusilli, or cavatappi)
  • 1 cup salami chopped (Genoa or hard Italian, a mix is great!)
  • 1 cup pepperoni chopped
  • 1 cup ham chopped (deli-sliced or leftover roasted ham)
  • 1 cup provolone cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1/2 cup red onion chopped
  • 1/2 cup Kalamata olives chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • 1/2 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • salt and freshly ground black pepper to taste
  • freshly ground black pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Medium Bowl
  • Large liquid measuring cup

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente (firm to the bite). It's important not to overcook the pasta, as it will continue to soften slightly when dressed.
    1 pound short pasta
  2. Once the pasta is cooked, drain it thoroughly using a colander. Rinse the pasta briefly with cold water to stop the cooking process and remove excess starch. This also helps prevent the pasta from clumping together. Transfer the cooled pasta to a large mixing bowl.
    1 pound short pasta
  3. While the pasta is cooking or cooling, prepare your meats and cheeses. Finely chop the salami, pepperoni, and ham into bite-sized pieces. Shred the provolone and mozzarella cheeses if they are not already shredded.
    1 cup salami, 1 cup pepperoni, 1 cup ham, 1 cup provolone cheese, 1 cup mozzarella cheese
  4. To the large bowl with the cooled pasta, add the chopped salami, pepperoni, ham, shredded provolone cheese, shredded mozzarella cheese, chopped red onion, and chopped Kalamata olives. Gently toss everything together to distribute the ingredients evenly.
    1 pound short pasta, 1 cup salami, 1 cup pepperoni, 1 cup ham, 1 cup provolone cheese, 1 cup mozzarella cheese, 1/2 cup red onion, 1/2 cup Kalamata olives
  5. In a separate medium bowl or a large liquid measuring cup, whisk together the mayonnaise, red wine vinegar, olive oil, Dijon mustard, and dried oregano. Continue whisking until the dressing is smooth and well combined.
    1/2 cup mayonnaise, 1/4 cup red wine vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano
  6. Season the dressing with salt and freshly ground black pepper to taste. Start with a small amount and adjust as needed, remembering that the meats and olives will also contribute saltiness to the salad.
    salt, freshly ground black pepper
  7. Pour the prepared dressing over the pasta, meat, and cheese mixture in the large bowl. Gently fold and toss everything together until all ingredients are thoroughly coated with the dressing. Be careful not to overmix, which can mash the pasta.
    1 pound short pasta, 1 cup salami, 1 cup pepperoni, 1 cup ham, 1 cup provolone cheese, 1 cup mozzarella cheese, 1/2 cup red onion, 1/2 cup Kalamata olives, 1/2 cup mayonnaise, 1/4 cup red wine vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, salt, freshly ground black pepper
  8. Stir in the chopped fresh parsley and fresh basil. These herbs add a wonderful freshness and vibrant color to the pasta salad.
    1/4 cup fresh parsley, 1/4 cup fresh basil
  9. Cover the bowl tightly with plastic wrap or a lid. Refrigerate the Summer Italian Grinder Pasta Salad for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld together and the salad to chill completely. This step is crucial for the best flavor. Stir the salad again before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Not ideal for freezing. Best served cold or at room temperature.