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Italian Grinder Pasta Salad

Italian Grinder Pasta Salad: Your New Favorite Summer Side

Italian Grinder Pasta Salad is a vibrant, creamy dish that combines the flavors of an Italian grinder sandwich, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup Mayonnaise substitute with Greek yogurt for a lighter option
  • 2 tablespoons Red Wine Vinegar apple cider vinegar can be a substitute
  • 2 cloves Fresh Garlic minced
  • 1 teaspoon Dried Oregano fresh oregano can be used
  • 1 teaspoon Ground Black Pepper adjust to preference
  • 1 teaspoon Crushed Red Pepper Flakes omit for milder salad
Salad
  • 1 pound Campanelle Pasta substitute with short pasta like rotini
  • 1 cup Mozzarella Pearls cubed mozzarella can be used
  • 1 cup Diced Provolone Cheese substitute with mild cheese like cheddar
  • 1 cup Diced Hard Salami prosciutto can be used
  • 1 cup Diced Pepperoni replace with cooked bacon for different flavor
  • 1 cup Halved Cherry Tomatoes grape tomatoes can be used
  • 1 medium Sliced Red Onion soak in ice water to mellow flavor
  • 1/2 cup Sliced Pepperoncini substitute with banana peppers
  • 2 cups Shredded Romaine Lettuce use iceberg lettuce as substitute
  • 1/4 cup Fresh Basil dried basil is a less intense alternative
  • 1/2 cup Freshly Grated Parmesan Cheese substitute with pecorino Romano

Equipment

  • Mixing bowl
  • Large pot
  • Colander
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine mayonnaise, red wine vinegar, minced garlic, dried oregano, ground black pepper, and crushed red pepper flakes. Whisk until smooth. Refrigerate for about 30 minutes.
  2. Bring a large pot of salted water to a rolling boil. Add campanelle pasta and cook until al dente (8-10 minutes). Drain and rinse under cool water. Set aside.
  3. Slice red onion into thin rounds and soak in ice water for 10-15 minutes. Drain and set aside.
  4. In a large bowl, add cooled pasta, mozzarella pearls, provolone cheese, salami, pepperoni, drained onions, sliced pepperoncini, shredded romaine, halved cherry tomatoes, and fresh basil. Toss gently.
  5. Pour the chilled dressing over the salad and fold gently to mix without breaking the pasta or cheese. Sprinkle with Parmesan cheese.
  6. Serve immediately or cover and refrigerate for up to a day before serving. Toss lightly before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best results, prepare the salad a day in advance and keep the dressing separate until serving to avoid sogginess.

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