Description
This Italian Grinder Pasta Salad is a refreshing twist on the viral grinder sandwich trend. Packed with fresh vegetables, tender pasta, tangy olives, and a creamy, herbaceous dressing, it’s a complete meal in one bowl. Perfect for summer picnics, potlucks, or light dinners, it brings a touch of Italy to your table.
The beauty of this dish lies in its versatility. You can adjust the ingredients to suit your taste or dietary needs – add more veggies, swap out the salami for a vegetarian option, or double the dressing for extra creaminess. This salad is as easy to customize as it is to devour, making it a hit for any occasion.
Ingredients
Units
Scale
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- 250 grams pasta (shape of choice, e.g., Mafalda Corta), boiled until al dente and cooled to room temperature
- 1 cup lettuce, finely shredded
- 1/3 cup salami, cubed into small pieces (Garlic Genoa suggested)
- 1/3 cup grass-fed cheddar cheese, cubed into small pieces
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, finely chopped
- 1/3 cup sliced green olives
- 2 tablespoons olive juice
- 1/3 cup finely sliced pepperoncini peppers (optional; substitute with sweet peppers if you prefer less spice)
Grinder Dressing:
- 1/2 cup mayonnaise
- 1 tablespoon honey Dijon mustard (or regular Dijon mustard)
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Prepare the pasta by boiling it in salted water according to package instructions. Drain and allow to cool completely.
- In a large serving bowl, combine the cooled pasta, shredded lettuce, cubed salami, cubed cheese, halved cherry tomatoes, chopped cucumber, sliced green olives, olive juice, and pepperoncini (if using).
- In a measuring cup, whisk together the mayonnaise, mustard, red wine vinegar, minced garlic, oregano, Italian seasoning, salt, and pepper. Adjust the seasoning to taste.
- Pour the dressing over the pasta salad and mix well to combine. Serve immediately or refrigerate for later.
- Prep Time: 15 minutes
- Cook Time: 10 minutes