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–+ servings

Grinder Pasta Salad

Created by: Sarah Mock
A glass bowl filled with Antipasto Pasta Salad, featuring rotini, sliced pepperoni, cubes of cheese, black olives, lettuce, cherry tomatoes, and creamy dressing.
prep time15 minutes
cook time10 minutes
Chill (Optional) 1 hour
total time1 hour 25 minutes
Makes 8 servings

Ingredients

For the dressing:

  • 1 Cup Mayonnaise
  • ¼ Cup red wine vinegar
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic (minced)
  • 1 Teaspoon Italian Seasoning
  • 1 Teaspoon Salt
  • ½ Teaspoon Red Pepper flakes
  • ½ Teaspoon Black Pepper

For the salad:

  • 1 pound Pasta (Rotini)
  • ½ Cup Salami (slices, cut into strips)
  • ½ Cup Pepperoni (slices, cut into strips)
  • ½ Cup Ham (slices cut into strips)
  • ½ Cup Pepperoncini Peppers (chopped)
  • 8 oz Provolone Cheese (cut into cubes)
  • 1 ounce cherry tomatoes (cut in half)
  • ¼ head Iceberg Lettuce (shredded)
  • ¼ Cup black olives (optional)

Instructions
 

Make the Dressing

  • In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, garlic, Italian seasoning, salt, red pepper flakes, and pepper. Cover and refrigerate until ready to use.
    1 Cup Mayonnaise, ¼ Cup red wine vinegar, 1 Tablespoon Olive Oil, 2 cloves Garlic, 1 Teaspoon Italian Seasoning, 1 Teaspoon Salt, ½ Teaspoon Red Pepper flakes, ½ Teaspoon Black Pepper
    A glass measuring cup filled with a creamy white sauce containing small black specks, perfect as an Antipasto Pasta Salad dressing, sits on a white marble surface.

Cook and Cool the Pasta

  • Boil rotini to al dente. Drain and rinse under cold water to stop the cooking and cool it down.
    1 pound Pasta

Prep the Mix-Ins

  • Slice the meats, cube the cheese, halve the tomatoes, chop the pepperoncini, and slice the olives (if using).
    ½ Cup Salami, ½ Cup Pepperoni, ½ Cup Ham, ½ Cup Pepperoncini Peppers, 8 oz Provolone Cheese, 1 ounce cherry tomatoes, ¼ Cup black olives
    A glass bowl filled with Antipasto Pasta Salad—rotini, cherry tomatoes, pepperoni, salami, mozzarella cubes, black olives, banana pepper rings, and sliced cheese arranged in colorful sections.

Combine the Salad

  • In a large bowl, mix the cooled pasta, meats, cheese, tomatoes, pepperoncini, and olives.
    A glass bowl filled with Antipasto Pasta Salad—rotini pasta, sliced deli meats, cheese cubes, and vegetables—sits on a marble surface.

Add the Dressing

  • Pour dressing over the salad and toss gently until everything is well coated. Taste and adjust seasoning if needed.
    A measuring cup pours Antipasto Pasta Salad dressing onto a bowl of pasta salad with rotini, lettuce, cherry tomatoes, black olives, and sliced deli meats.

Chill to Marry Flavors

  • Cover and refrigerate the salad for at least 30 minutes before serving.
    A glass bowl filled with creamy Antipasto Pasta Salad, featuring rotini, cherry tomatoes, bell peppers, olives, cheese cubes, and sliced meats on a white marble surface.

Add the Lettuce (Optional)

  • Just before serving, fold in the shredded lettuce so it stays fresh and crisp.
    ¼ head Iceberg Lettuce
    A glass bowl filled with Antipasto Pasta Salad featuring rotini pasta, lettuce, sliced deli meats, cherry tomatoes, black olives, and cheese on a white marble surface.

Toss & Serve

  • Give everything one final toss and serve chilled!
    A glass bowl filled with Antipasto Pasta Salad—rotini, lettuce, cherry tomatoes, olives, cheese, and sliced meats—rests on a striped cloth with tomatoes and utensils in the background.

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