Easy Italian Grinder Pasta Salad
A vibrant blend of fresh ingredients and cured meats, this pasta salad is refreshing and versatile, making it perfect for any gathering.
Ingrédients
Pasta and Vegetables
- 8 oz pasta (rotini, penne, or fusilli) Choose your preferred pasta shape.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1/2 cup black olives, sliced
Meats and Cheese
- 1 cup salami, diced
- 1 cup pepperoni, diced
- 1/2 cup mozzarella cheese, cubed Can substitute with vegan cheese for a dairy-free option.
Dressing
- 1/4 cup olive oil Use high-quality olive oil for best flavor.
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Gather all your ingredients to ensure a smooth cooking process.
- Dice the salami and pepperoni, halve the cherry tomatoes, and chop the cucumber and red onion into bite-sized pieces.
Cooking
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Drain the pasta in a colander and rinse it under cold water to stop the cooking process.
Mixing
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, black olives, diced salami, pepperoni, and mozzarella cheese.
- In a separate bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Refrigeration
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, taste and adjust seasoning as needed.
Serving
- Serve chilled as a light main dish or a side at gatherings.
Notes
Can be made in advance and stored in the refrigerator for up to 3-5 days. Add fresh herbs for extra flavor just before serving.