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Summer Italian Grinder Pasta Salad

Summer Italian Grinder Pasta Salad

A vibrant and easy-to-make pasta salad that combines all the satisfying flavors of a classic Italian grinder sandwich, perfect for any summer gathering.
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Prep Time 20 minutes
Chill Time 1 hour
Course: Pasta Salad, Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rotini or fusilli pasta
  • 1 cup salami (Genoa or hard Italian), chopped
  • 1 cup pepperoni, chopped
  • 1 cup ham, chopped
  • 1 cup provolone cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup red onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup Kalamata olives, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup mayonnaise For the dressing
  • 1/4 cup red wine vinegar For the dressing
  • 2 tablespoons olive oil For the dressing
  • 1 tablespoon Dijon mustard For the dressing
  • 1 clove garlic, minced For the dressing
  • 1 teaspoon dried oregano For the dressing
  • salt to taste, For the dressing
  • freshly ground black pepper to taste, For the dressing

Equipment

  • Large pot
  • Colander
  • Cutting Board
  • Small Bowl
  • Large mixing bowl

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the rotini or fusilli pasta and cook according to package directions until al dente. Once cooked, drain the pasta thoroughly in a colander and rinse with cold water. Set aside to drain completely.
    1 pound rotini or fusilli pasta
  2. On a clean cutting board, dice the salami, pepperoni, and ham into bite-sized pieces.
    1 cup salami (Genoa or hard Italian), chopped, 1 cup pepperoni, chopped, 1 cup ham, chopped
  3. Finely chop the red onion, green bell pepper, and Kalamata olives.
    1/2 cup red onion, chopped, 1/2 cup green bell pepper, chopped, 1/2 cup Kalamata olives, chopped
  4. In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Dijon mustard, minced garlic, and dried oregano. Season generously with salt and freshly ground black pepper to your taste.
    1/2 cup mayonnaise, 1/4 cup red wine vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 clove garlic, minced, 1 teaspoon dried oregano, salt, freshly ground black pepper
  5. In a large mixing bowl, add the drained and cooled pasta, chopped salami, pepperoni, ham, provolone cheese, mozzarella cheese, chopped red onion, chopped green bell pepper, and chopped Kalamata olives. Add the chopped fresh parsley.
    1 pound rotini or fusilli pasta, 1 cup salami (Genoa or hard Italian), chopped, 1 cup pepperoni, chopped, 1 cup ham, chopped, 1 cup provolone cheese, shredded, 1 cup mozzarella cheese, shredded, 1/2 cup red onion, chopped, 1/2 cup green bell pepper, chopped, 1/2 cup Kalamata olives, chopped, 1/4 cup fresh parsley, chopped
  6. Pour the prepared dressing over the pasta and other ingredients. Toss gently but thoroughly, ensuring that every component is evenly coated with the dressing.
    1/2 cup mayonnaise, 1/4 cup red wine vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 clove garlic, minced, 1 teaspoon dried oregano, salt, freshly ground black pepper
  7. Cover the bowl tightly and refrigerate for at least 1 hour before serving. For optimal flavor, it's best to let it sit for at least a couple of hours, or even overnight. Serve chilled.

Notes

Best enjoyed chilled. Can be stored in the refrigerator for up to 3-4 days.