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Easy Italian Grinder Pasta Salad Recipe with Savory Meats Perfect for Summer

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A quick and flavorful Italian grinder pasta salad featuring savory meats, fresh veggies, and a tangy herb vinaigrette, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 1 pound (450 g) rotini pasta
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) diced green bell pepper
  • 1/2 cup (75 g) diced red onion
  • 1/2 cup (75 g) sliced black olives (optional)
  • 1/2 cup (60 g) sliced pepperoni, cut into bite-sized pieces
  • 1/2 cup (60 g) deli salami, diced
  • 1/2 cup (60 g) cooked ham, chopped
  • 3/4 cup (85 g) shredded provolone cheese
  • 1/4 cup (60 ml) red wine vinegar
  • 1/2 cup (120 ml) extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, torn (optional)
  • Crushed red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450 g) of rotini pasta and cook according to package instructions, usually about 9-11 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain completely.
  3. While the pasta cooks, halve 1 cup (150 g) cherry tomatoes, dice 1/2 cup (75 g) green bell pepper, and 1/2 cup (75 g) red onion. Slice 1/2 cup (60 g) black olives if using. Chop the pepperoni, salami, and ham into bite-sized pieces.
  4. In a small bowl, whisk together 1/4 cup (60 ml) red wine vinegar, 1/2 cup (120 ml) extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and salt and pepper to taste until fully emulsified.
  5. In a large mixing bowl, combine the cooled pasta, chopped veggies, savory meats, and shredded provolone cheese. Pour the dressing over everything.
  6. Toss gently but thoroughly to coat all ingredients evenly with the dressing. Adjust seasoning with salt and pepper if needed.
  7. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let flavors meld.
  8. Before serving, toss again and optionally add fresh torn basil or crushed red pepper flakes.

Notes

Rinsing pasta after cooking is crucial to prevent sogginess. Use quality deli meats for best flavor. Marinate salad for at least 1 hour or overnight for best taste. Toss gently to avoid breaking pasta or bruising tomatoes. For gluten-free, substitute pasta with gluten-free rotini. For dairy-free, omit cheese or use plant-based alternative.

Nutrition

Keywords: Italian grinder pasta salad, pasta salad with meats, summer pasta salad, savory pasta salad, easy pasta salad recipe, rotini pasta salad, Italian deli meats salad

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