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Zesty Italian Grinder Salad Pasta Recipe with Pepperoncini Easy and Flavorful

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A quick and easy pasta salad combining tangy pepperoncini, Italian deli meats, fresh veggies, and a zesty dressing for a flavorful and satisfying meal.

Ingredients

Scale
  • 12 oz rotini or your favorite bite-sized pasta
  • 4 oz sliced Genoa salami
  • 4 oz sliced capicola
  • 4 oz sliced pepperoni
  • 8 oz provolone cheese, cubed or sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (seeded)
  • ½ cup red onion, thinly sliced
  • ½ cup black olives, sliced
  • 1 cup pepperoncini, sliced
  • ¼ cup chopped fresh parsley
  • 2 tbsp fresh basil (optional)
  • ⅓ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini and cook according to package instructions (9-11 minutes) until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in the colander to drain thoroughly (about 5 minutes).
  2. While the pasta cooks, slice 4 oz each of Genoa salami, capicola, and pepperoni into bite-sized pieces. Cube 8 oz provolone cheese. Halve 1 cup cherry tomatoes, dice 1 cup cucumber (seeds removed), thinly slice ½ cup red onion, and slice ½ cup black olives and 1 cup pepperoncini. Chop fresh parsley and basil.
  3. In a small bowl, whisk together ⅓ cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, 2 minced garlic cloves, 1 tsp dried oregano, and a pinch of salt and freshly cracked black pepper. Taste and adjust seasoning as needed.
  4. In a large mixing bowl, add the cooled pasta, Italian meats, cheese, and all the veggies. Pour the dressing over and toss gently but thoroughly to coat everything evenly. If the salad seems dry, add a little more olive oil or vinegar to taste.
  5. Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld and pepperoncini to infuse their zest.
  6. Before serving, toss with freshly chopped basil and parsley for a burst of color and freshness. Adjust salt or pepper if needed.

Notes

Soak red onion slices in cold water for 10 minutes if you want to mellow their bite. Rinse pasta with cold water after cooking to prevent sticking and cool it for the salad. Adjust salt carefully due to salty meats and cheese. Start with less pepperoncini if you prefer less heat. For best flavor, chill salad at least 1 hour before serving.

Nutrition

Keywords: Italian pasta salad, pepperoncini salad, zesty pasta salad, Italian deli meats, easy pasta salad, quick dinner, summer salad

Find it online: https://bitefuljoy.com/zesty-italian-grinder-salad-pasta-recipe-with-pepperoncini-easy-and-flavorful/