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Creamy Italian Grinder Pasta Salad

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A quick and easy pasta salad featuring rotini, deli meats, fresh veggies, and a creamy zesty Italian dressing. Perfect for potlucks, family dinners, or casual meals.

Ingredients

Scale
  • 12 ounces rotini pasta
  • 4 ounces sliced pepperoni
  • 4 ounces sliced salami
  • 6 ounces provolone cheese, cut into bite-sized cubes
  • 1 cup cherry tomatoes, halved
  • 1 cup diced green bell pepper
  • ½ cup thinly sliced red onion
  • ½ cup sliced black olives
  • 1 cup shredded iceberg lettuce
  • ½ cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package directions (8 to 10 minutes) until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. While pasta cooks, slice pepperoni and salami into bite-sized pieces or strips. Cube provolone cheese. Halve cherry tomatoes, dice green bell pepper, thinly slice red onion, slice black olives, and shred iceberg lettuce.
  3. In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, and Dijon mustard until smooth. Stir in garlic powder, dried Italian herbs, crushed red pepper flakes if using, and season with salt and pepper to taste.
  4. In a large bowl, add cooled pasta, sliced meats, cheese cubes, and all vegetables except shredded lettuce. Pour dressing over the top and toss gently but thoroughly to coat all ingredients evenly.
  5. Add shredded iceberg lettuce last and toss lightly just to combine.
  6. Cover the salad and refrigerate for at least 30 minutes before serving to let flavors meld. Give it a gentle stir before serving. If the salad thickens too much in the fridge, stir in a splash of olive oil or vinegar to refresh it.

Notes

Rinse pasta under cold water after cooking to prevent mushiness and help dressing cling better. Add shredded lettuce last to keep it crisp. Dressing can be made ahead to let flavors meld. Adjust seasoning after chilling. For gluten-free, use rice or corn-based pasta. Mayonnaise can be substituted with Greek yogurt or dairy-free mayo for lighter or dairy-free versions.

Nutrition

Keywords: pasta salad, Italian grinder, creamy dressing, deli meats, potluck recipe, easy pasta salad, zesty dressing

Find it online: https://cooksybite.com/creamy-italian-grinder-pasta-salad-recipe-easy-zesty-dressing-guide/