Print

Italian Grinder Pasta Salad

Italian Grinder Pasta Salad
Print Recipe

Italian Grinder Pasta Salad is a bright, zesty, and satisfying pasta salad bursting with fresh vegetables, savory deli meats, and provolone cheese, all tossed in a tangy Italian dressing. Perfect for family gatherings, picnics, or quick meals, this colorful and customizable dish offers a bold flavor explosion and delightful texture contrast. Easy to prepare and endlessly adaptable, it’s a crowd-pleaser that brings a refreshing twist to classic pasta salads.

Ingredients

Scale

Pasta

  • 3 cups tri-color rotini pasta (uncooked)

Meats and Cheese

  • 1 cup Italian deli meats (such as salami, ham, and capicola), sliced into bite-sized pieces
  • 1 cup provolone cheese, sliced into bite-sized pieces

Vegetables

  • 1 cup cherry tomatoes, diced
  • 1 green bell pepper, diced
  • 1/2 cup red onion, thinly sliced
  • 1/3 cup Kalamata olives, sliced
  • 2 tablespoons fresh parsley, chopped

Dressing

  • 3/4 cup zesty Italian dressing

Instructions

  1. Cook and Chill the Pasta: Boil the tri-color rotini pasta until al dente according to package instructions. Drain and rinse under cold water to stop cooking and cool the pasta quickly, preventing it from sticking.
  2. Prep the Fresh Ingredients: Dice the cherry tomatoes, green bell pepper, and red onion. Slice the Italian deli meats and provolone cheese into bite-sized pieces. Rinse and chop the fresh parsley.
  3. Combine the Main Ingredients: In a large mixing bowl, toss together the cooled pasta, sliced deli meats, provolone, chopped vegetables, and Kalamata olives to create the hearty base of the salad.
  4. Dress the Salad: Pour the zesty Italian dressing over the mixed ingredients. Gently toss everything to ensure even coating without breaking the pasta or crushing the veggies.
  5. Chill and Serve: Cover the salad and refrigerate for at least one hour to let flavors meld and intensify. Just before serving, sprinkle freshly chopped parsley on top for added vibrancy and freshness.

Notes

  • Cook pasta al dente to avoid mushy texture after chilling.
  • Chill the salad for at least one hour to allow flavors to meld.
  • Toss gently to keep pasta and vegetables intact.
  • Use high-quality deli meats and fresh vegetables for best flavor.
  • Add dressing gradually to prevent soggy salad; adjust amount to your preference.

Nutrition

Keywords: Italian pasta salad, deli meat salad, cold pasta salad, rotini pasta salad, picnic salad, colorful pasta salad

Find it online: https://gourmetglazing.com/italian-grinder-pasta-salad/