Easy Loaded Grinder Pasta Salad Jars
This recipe transforms the iconic grinder sandwich into a portable, prep-ahead pasta salad packed in mason jars. It features savory cured meats, sharp provolone, crisp lettuce, and a tangy, creamy dressing, all layered for maximum freshness and flavor.
Equipment
- Large pot
- Colander
- Medium bowl
- Whisk
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Four 32-ounce wide-mouth mason jars
Ingredients
- 1 pound short pasta e.g., rotini, fusilli, or cavatappi
- 1 cup good-quality, full-fat mayonnaise
- ¼ cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 cloves garlic, finely minced
- ½ teaspoon red pepper flakes, or to taste
- ½ pound mixed deli meats e.g., Genoa salami and cooked ham
- 8 ounces sharp provolone cheese, diced into small cubes
- ½ medium red onion, thinly sliced
- ½ head iceberg lettuce, thinly shredded
- 1 cup cherry or grape tomatoes, halved
- ½ cup sliced pepperoncini peppers
- 2 tablespoons pepperoncini brine from the jar
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain immediately and rinse under cold water to stop the cooking process and cool it down. Set aside to drain completely.
- Whisk the Dressing: In a medium bowl, combine the mayonnaise, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, and the 2 tablespoons of pepperoncini brine. Whisk until smooth and creamy. Season generously with salt and black pepper.
- Prep the Mix-Ins: Thinly slice the red onion, shred the iceberg lettuce, halve the cherry tomatoes, and slice the pepperoncini peppers. Dice the provolone cheese into small cubes. Chop the salami and ham into small, confetti-like pieces.
- Layer the Jars: Divide the dressing evenly among the bottoms of four 32-ounce mason jars. Layer in this order: chopped meats, diced provolone, sliced red onions, halved tomatoes, cooked pasta, and finally the shredded iceberg lettuce on top. Seal the jars tightly.
- Serve: Store in the refrigerator. When ready to eat, shake the jar vigorously to distribute the dressing, then pour into a bowl, toss to combine, and enjoy.
Notes
Storage: Store sealed jars in the refrigerator for up to 4 days.
Variations: Feel free to swap meats (pepperoni, soppressata), cheese (mozzarella pearls), or pasta (penne, farfalle). For extra flavor, add Kalamata olives or toasted breadcrumbs just before serving.
Tips: For the best texture, cook pasta to al dente and rinse with cold water. The layering order is critical: dressing must be on the bottom and lettuce on top to prevent sogginess. Be sure to season the dressing boldly, as cold salads require more seasoning.
Variations: Feel free to swap meats (pepperoni, soppressata), cheese (mozzarella pearls), or pasta (penne, farfalle). For extra flavor, add Kalamata olives or toasted breadcrumbs just before serving.
Tips: For the best texture, cook pasta to al dente and rinse with cold water. The layering order is critical: dressing must be on the bottom and lettuce on top to prevent sogginess. Be sure to season the dressing boldly, as cold salads require more seasoning.