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Viral Grinder Pasta Salad

Viral Grinder Pasta Salad

A vibrant and flavorful pasta salad inspired by the classic Italian grinder sandwich, packed with pepperoni, salami, provolone, crisp vegetables, and coated in a tangy vinaigrette.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: American, Deli Style
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta and Meats
  • 12 oz Rotini or Fusilli pasta Or other short, twisty pasta
  • 6 oz Pepperoni Sliced and quartered
  • 4 oz Genoa Salami Sliced and quartered
  • 4 oz Provolone cheese Cubed
Vegetables
  • 1 cup Shredded Iceberg Lettuce
  • 1 cup Cherry or Grape Tomatoes Halved
  • 1/2 cup Red Onion Thinly sliced
  • 1/2 cup Pepperoncini Sliced, plus 2 tbsp of brine
Vinaigrette Dressing
  • 1/2 cup Olive Oil Extra Virgin
  • 1/4 cup Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 1 clove Garlic Minced
  • 1 tsp Dijon Mustard
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Drain immediately and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Set aside in a large bowl.
  2. While the pasta cooks, prepare the vinaigrette. In a small jar with a tight-fitting lid, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, Italian seasoning, salt, pepper, and reserved pepperoncini brine. Shake or whisk vigorously until well emulsified.
  3. Prepare the mix-ins: Chop the pepperoni and salami into bite-sized pieces (quarters work well). Cube the provolone cheese. Add the meats and cheese to the bowl with the cooled pasta.
  4. Add the fresh vegetables (shredded lettuce, halved tomatoes, sliced red onion, and sliced pepperoncini) to the pasta mixture.
  5. Pour the prepared vinaigrette over the entire mixture. Gently toss everything together until the pasta and all ingredients are evenly coated with the dressing.
  6. For best flavor, cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld. Taste and adjust seasoning (salt/pepper) before serving.

Notes

This salad is best served chilled. If making more than 4 hours in advance, consider adding the shredded lettuce just before serving to maintain its crispness, as the dressing can wilt it slightly over very long periods.