Ingredients
Scale
- 3/4 cup mayonnaise ((I use light mayo))
- 2 tablespoons red wine vinegar
- 1 to 2 cloves fresh garlic (grated (I use 1 if large))
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 pound dried pasta (like campanelle)
- 8 ounces mozzarella pearls
- 6 ounces provolone cheese (diced)
- 2½ ounces hard salami (diced)
- 2½ ounces pepperoni (diced)
- 2 cups halved cherry tomatoes
- 1 cup sliced red onion (soaked in ice water for 10 minutes)
- 1/2 cup sliced pepperoncini
- 1/2 medium head romaine lettuce (thinly sliced (about 1 generous cup))
- 2 tablespoons thinly sliced fresh basil
- 1/4 cup freshly grated parmesan cheese
Instructions
- Make the Creamy Dressing: In a small bowl, whisk together 3/4 cup mayonnaise, 2 tablespoons red wine vinegar, 1 to 2 cloves grated garlic, 1 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes. (Pro tip: Let the dressing sit for 10 minutes to meld flavors while you cook the pasta.) Set aside.
- Cook the Pasta to Al Dente: Bring a large pot of salted water to a rolling boil. Add 1 pound dried pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold running water to stop the cooking process, then toss with a drizzle of olive oil to prevent sticking. In my tests, campanelle works beautifully because its ridges hold the dressing.
- Prep the Meats and Cheeses: While the pasta cools, dice 6 ounces provolone cheese, 2½ ounces hard salami, and 2½ ounces pepperoni into small, bite-sized cubes (about 1/4 inch). Leave 8 ounces mozzarella pearls whole - they add a fun, creamy pop. Using a sharp knife makes this step faster and cleaner.
- Soak the Red Onion: Slice 1 cup red onion thinly, then submerge in a bowl of ice water for 10 minutes. This step mellows the sharpness and adds a pleasant crunch. Drain and pat dry thoroughly; excess water will dilute the dressing.
- Assemble the Base Salad: In a large mixing bowl, combine the cooled pasta, diced provolone, mozzarella pearls, salami, pepperoni, 2 cups halved cherry tomatoes, drained red onion, and 1/2 cup sliced pepperoncini. Toss gently with a rubber spatula to distribute evenly without breaking the cheese.
- Add the Dressing and Lettuce: Pour the prepared dressing over the salad and toss until everything is well coated. Add 1 generous cup thinly sliced romaine lettuce and 2 tablespoons fresh basil. Toss just until combined - this keeps the lettuce crisp. (Pro tip: Add lettuce right before serving for maximum crunch.)
- Finish and Adjust Seasoning: Sprinkle 1/4 cup freshly grated parmesan cheese over the top and stir gently. Taste and adjust with a pinch of salt or an extra splash of red wine vinegar if needed. I find the pepperoncini and meats add enough salt, so I rarely add extra.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to marry. Serve cold or at room temperature. This Italian Grinder Pasta Salad keeps well in the fridge for up to 2 days, though the lettuce may soften slightly - add fresh greens if refreshing leftovers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes