Italian Grinder Pasta Salad (Print Version)
# Ingredients:
→ Dressing
01 -
1 1/3 cups mayonnaise
02 -
1/3 cup red wine vinegar
03 -
1 Tablespoon peperoncini pepper juice from the jar
04 -
Marinade oil leftover from the marinated mozzarella balls
05 -
1/2 teaspoon fresh black pepper
06 -
1 teaspoon salt
07 -
1 teaspoon oregano
08 -
1 teaspoon garlic powder
09 -
1/2 teaspoon red pepper flakes (optional)
→ Salad
10 -
1 pound rotini pasta, cooked until al dente
11 -
16 ounces marinated mozzarella cheese balls in oil, sliced into quarters
12 -
5-6 peperoncini peppers, sliced into rings
13 -
10 ounces cherry tomatoes, halved or quartered
14 -
1 cup pickled red onion
15 -
10 slices deli Genoa salami, cut into chunks
16 -
8 slices deli ham, cut into chunks
17 -
20 slices pepperoni, cut into quarters
18 -
1/2 head lettuce, shredded
# Instructions:
01 -
In a medium bowl, whisk together mayonnaise, red wine vinegar, peperoncini pepper juice, marinade oil from mozzarella balls, black pepper, salt, oregano, garlic powder, and red pepper flakes (if using) until smooth. Set aside.
02 -
In a very large bowl, add cooked rotini pasta, mozzarella cheese balls, peperoncini peppers, cherry tomatoes, pickled red onion, salami, ham, and pepperoni. Do not add the lettuce at this stage.
03 -
Pour the prepared dressing over the salad ingredients. Gently stir until well combined.
04 -
Cover the bowl with a lid or plastic wrap and refrigerate for a few hours to let the flavors meld together.
05 -
When ready to serve, gently stir in the shredded lettuce.
# Notes:
01 -
Allowing the salad to chill ensures the flavors meld together perfectly.