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Flavorful Grinder Pasta Salad Recipe Easy Italian Sub Fixings for Perfect Picnic

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A quick and easy pasta salad that combines classic Italian sub ingredients with rotini pasta and a tangy Italian dressing, perfect for picnics, potlucks, and casual meals.

Ingredients

Scale
  • 12 ounces rotini pasta (about 340 grams)
  • 4 ounces hard salami, sliced into bite-sized pieces (about 115 grams)
  • 3 ounces pepperoni, sliced (about 85 grams)
  • 4 ounces provolone cheese, cubed or sliced thin (about 115 grams)
  • 1 cup cherry tomatoes, halved (about 150 grams)
  • ½ medium red onion, thinly sliced
  • 1 small green bell pepper, diced
  • ½ cup black olives, sliced (about 75 grams), optional
  • ½ cup Italian dressing (about 120 ml), homemade or store-bought
  • 2 tablespoons olive oil (about 30 ml), if dressing is thick
  • 1 tablespoon red wine vinegar (about 15 ml)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons fresh parsley, chopped, optional
  • Salt and freshly cracked black pepper to taste
  • Optional add-ins: banana peppers or pepperoncini, fresh mozzarella balls instead of provolone, gluten-free pasta for gluten-free option

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions, usually 9-11 minutes until al dente. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse under cold water to stop cooking. Let drain well to avoid watering down the salad.
  3. While pasta cooks, slice 4 ounces of hard salami and 3 ounces of pepperoni into bite-sized pieces. Cube or thinly slice 4 ounces of provolone cheese.
  4. Halve 1 cup of cherry tomatoes, thinly slice ½ a medium red onion, dice 1 small green bell pepper, and slice ½ cup of black olives if using.
  5. In a small bowl or jar, whisk together ½ cup Italian dressing, 2 tablespoons olive oil (if needed), 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Season with salt and freshly cracked black pepper. Add 2 tablespoons chopped fresh parsley for brightness.
  6. In a large mixing bowl, combine the cooked and cooled pasta, all prepared meats, cheese, and veggies.
  7. Pour the dressing over the salad and toss gently to coat evenly using salad tongs or two large spoons.
  8. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour to let flavors meld. Overnight chilling is recommended for best flavor.
  9. Before serving, toss the salad again and adjust seasoning if needed. Add extra fresh parsley or a splash of vinegar if desired.
  10. Serve cold or at room temperature.

Notes

Do not overcook pasta; rinse under cold water and drain well to prevent sogginess. Slice meats and veggies uniformly for best texture. Use quality Italian dressing or homemade for best flavor. Marinate salad for at least 1 hour or overnight for deeper flavor. Adjust salt carefully due to salty deli meats and olives. Toss pasta with a teaspoon of olive oil if sticky after rinsing.

Nutrition

Keywords: pasta salad, Italian sub, picnic recipe, easy pasta salad, deli meat salad, rotini pasta salad, Italian dressing, potluck dish

Find it online: https://realityeats.com/flavorful-grinder-pasta-salad-recipe-easy-italian-sub-fixings-for-perfect-picnic/