Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (tender but still firm to the bite).1 pound short pasta, such as rotini, fusilli, or cavatappi
- Once cooked, drain the pasta thoroughly in a colander. Rinse the pasta briefly under cold running water to stop the cooking process and cool it down. This step is crucial to prevent the pasta from becoming mushy and to ensure it holds its shape once mixed with the dressing.1 pound short pasta, such as rotini, fusilli, or cavatappi
- While the pasta is cooking or cooling, prepare your dressing. In a large mixing bowl, combine the mayonnaise, Italian dressing, red wine vinegar, dried oregano, and dried basil. Whisk these ingredients together until well combined and smooth.1/2 cup mayonnaise, 1/4 cup Italian dressing, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon dried basil
- To the bowl with the dressing, add the chopped Italian deli meat (salami, capicola, ham), thinly sliced red onion, thinly sliced green bell pepper, thinly sliced white button mushrooms, chopped pepperoncini peppers, and chopped Kalamata olives. Stir gently to distribute these components evenly throughout the dressing.1/2 pound Italian deli meat (a mix of salami, capicola, and ham is ideal), 1/2 cup thinly sliced red onion, 1/2 cup thinly sliced green bell pepper, 1/2 cup thinly sliced white button mushrooms, 1/4 cup chopped pepperoncini peppers, 1/4 cup chopped Kalamata olives
- Add the shredded mozzarella cheese, shredded provolone cheese, and grated Parmesan cheese to the bowl. Stir everything together so that the cheeses are lightly coated with the dressing.1/2 cup shredded mozzarella cheese, 1/2 cup shredded provolone cheese, 1/4 cup grated Parmesan cheese
- Add the cooled, drained pasta to the bowl with the salad mixture. Gently fold the pasta into the dressing and other ingredients, ensuring that every piece of pasta is coated with the flavorful dressing.1 pound short pasta, such as rotini, fusilli, or cavatappi
- Season the Viral Grinder Pasta Salad with salt and freshly ground black pepper to your taste. Remember that the deli meats and olives are already salty, so taste before adding too much salt. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. The longer it chills, the better the flavors will develop.to taste salt and freshly ground black pepper
- Before serving, give the pasta salad another gentle stir. Garnish with fresh chopped parsley if desired. Serve cold as a delicious side dish or a light main course.Fresh parsley, chopped
Notes
Properly storing your Viral Grinder Pasta Salad will ensure it stays delicious for days. Refrigeration: Once cooled, transfer any leftovers to an airtight container and store in the refrigerator. The pasta salad will stay fresh for up to 3-4 days. Freezing: While not ideal for optimal texture, you can freeze the pasta salad if necessary. Place it in a freezer-safe container, leaving a little headspace for expansion. It can be frozen for up to 1-2 months. Reheating: This pasta salad is best served chilled, so reheating isn't typically recommended. If you do find it needs a slight refresh, you can let it sit at room temperature for about 15-20 minutes before serving, or gently stir in a tablespoon or two of additional Italian dressing to liven it up. If reheating frozen pasta salad, thaw it completely in the refrigerator overnight before serving cold.