Grinder Pasta Italian Salad (Printable Version)
Pasta, Italian meats, fresh veggies, and creamy dressing tossed for a flavorful and satisfying side.
# What You'll Need:
→ Pasta
01 -
340 g rotini pasta
→ Creamy Dressing
02 -
300 ml mayonnaise
03 -
50 g grated Parmesan cheese
04 -
30 ml extra virgin olive oil
05 -
30 ml balsamic vinegar
06 -
4 g Italian seasoning
07 -
4 g Dijon mustard
08 -
Salt and freshly ground black pepper, to taste
→ Salad Mixture
09 -
½ head iceberg lettuce, finely shredded
10 -
170 g mozzarella pearls
11 -
20 slices pepperoni, halved
12 -
10 slices deli ham, chopped
13 -
10 slices salami, quartered
14 -
6 slices provolone cheese, chopped
15 -
140 g cherry tomatoes, halved
16 -
½ medium red onion, diced
17 -
6 pepperoncini peppers, sliced
# Step-by-Step Guide:
01 -
Bring a large pot of salted water to a boil. Add rotini and cook until al dente following package instructions. Drain and rinse with cold water. Set aside.
02 -
In a mixing bowl, combine mayonnaise, grated Parmesan, olive oil, balsamic vinegar, Italian seasoning, Dijon mustard, salt, and black pepper. Whisk until smooth and well combined.
03 -
In a spacious serving bowl, add cooled rotini pasta, shredded iceberg lettuce, mozzarella pearls, pepperoni, ham, salami, provolone, cherry tomatoes, red onion, and sliced pepperoncini peppers.
04 -
Pour the creamy dressing over the salad ingredients. Gently toss until all components are evenly coated.
05 -
Cover the salad and refrigerate for at least 2 hours until thoroughly chilled. Toss gently before serving.
# Additional Notes:
01 -
For best flavor and texture, shred lettuce and cut meats and cheeses just before assembling.