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Italian Grinder Pasta Salad

A hearty yet light pasta salad, perfect for summer BBQs with a delightful mix of meats, cheese, and tangy pepperoncini peppers.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Salad Ingredients
  • 12 oz Pasta (small shells or rotini) Any shape works, but small shapes hold dressing well.
  • 6 oz Salami Use hard salami for zesty flavor.
  • 6 oz Ham Deli-style works great.
  • 6 oz Pepperoni Add for pizza-like flavor.
  • 8 oz Provolone Cheese Ask for a few slices from the deli.
  • 1 cup Tomatoes Fresh is best, canned is a backup.
  • 1/2 cup Pepperoncini Peppers Provide tangy crunch.
  • 1/2 cup Creamy Salad Dressing Zesty Italian dressing recommended.
  • to taste tsp Sea salt Regular salt works fine too.

Method
 

Preparation
  1. Boil water and cook the pasta according to package instructions until al dente. Drain and let cool.
  2. In a large bowl, mix the cooled pasta with chunks of salami, ham, pepperoni, and diced provolone.
  3. Toss in diced tomatoes and sliced pepperoncini peppers.
  4. Drizzle with creamy salad dressing and gently mix to combine.
  5. Refrigerate for at least 30 minutes to allow flavors to meld.

Notes

Use kitchen shears for cutting meats. Great as a side dish or light main. Variations can include olives or artichokes.