Epic Loaded Grinder Pasta Salad
This recipe reimagines the viral grinder sandwich as a hearty pasta salad, perfect for any occasion. It features a symphony of textures and flavors, combining al dente pasta, savory Italian meats, and crisp vegetables in a rich, tangy, and creamy dressing.
Equipment
- Large pot
- Colander or strainer
- Very large mixing bowl
- Whisk
- Large spatula or spoon
- Cutting board
- sharp knife
- Measuring cups and spoons
Ingredients
- 1 lb short pasta e.g., rotini, fusilli, or cavatappi
- 1 cup full-fat mayonnaise
- ¼ cup red wine vinegar
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes or more to taste
- 4 oz Genoa salami, thinly sliced and chopped
- 4 oz pepperoni, thinly sliced and chopped
- 4 oz provolone cheese, diced into small cubes
- 8 oz fresh mozzarella pearls, drained
- ½ medium red onion, very thinly sliced
- ½ cup sliced pepperoncini peppers
- 2 tablespoons pepperoncini brine from the jar
- 2 cups iceberg lettuce, finely shredded
- 1 cup cherry or grape tomatoes, halved
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package directions until al dente. Drain the pasta and rinse under cold water to cool it down completely. Set aside.
- In a very large bowl, whisk together the mayonnaise, red wine vinegar, pepperoncini brine, Italian seasoning, garlic powder, and red pepper flakes until smooth and creamy. Season with salt and black pepper to taste.
- Add the cooled pasta, chopped salami, pepperoni, cubed provolone, mozzarella pearls, sliced red onion, halved tomatoes, and sliced pepperoncini to the bowl with the dressing.
- Gently fold all the ingredients together with a large spatula until everything is evenly coated in the dressing. For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Just before serving, add the finely shredded iceberg lettuce to the bowl. Fold it in gently until just combined, being careful not to overmix and wilt the lettuce. Serve immediately for the best texture.
Notes
Pro Tip: For a milder onion flavor, soak the thinly sliced red onion in a bowl of cold water for 10 minutes, then drain well before adding to the salad.
Variations: Feel free to swap the meats with soppressata or capicola. Other cheeses like asiago or mild cheddar also work well.
Flavor Boosts: For extra depth, add a handful of chopped Kalamata olives, a tablespoon of capers, or a sprinkle of grated Parmesan cheese into the dressing. Freshly chopped parsley or basil added at the end will brighten the flavors.
Storage: This salad is best enjoyed the day it is made due to the lettuce. If making ahead, prepare all components but keep the lettuce separate and fold it in just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days, noting the lettuce will lose its crunch.
Variations: Feel free to swap the meats with soppressata or capicola. Other cheeses like asiago or mild cheddar also work well.
Flavor Boosts: For extra depth, add a handful of chopped Kalamata olives, a tablespoon of capers, or a sprinkle of grated Parmesan cheese into the dressing. Freshly chopped parsley or basil added at the end will brighten the flavors.
Storage: This salad is best enjoyed the day it is made due to the lettuce. If making ahead, prepare all components but keep the lettuce separate and fold it in just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days, noting the lettuce will lose its crunch.