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Flavorful Grinder Sandwich Chopped Pasta Salad Recipe Easy and Zesty

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A vibrant and chunky pasta salad inspired by the flavors of a grinder sandwich, featuring zesty pepperoncini, fresh veggies, savory meats, and a tangy dressing. Perfect for quick lunches, potlucks, or casual gatherings.

Ingredients

Scale
  • 8 ounces rotini or penne pasta, cooked al dente
  • 1 cup cherry tomatoes, halved
  • 1 medium green bell pepper, finely chopped
  • ½ medium red onion, finely diced
  • 2 medium celery stalks, chopped
  • 4 ounces hard salami, chopped
  • 4 ounces cooked ham or turkey, chopped
  • 4 ounces provolone cheese, cubed
  • ¼ cup pepperoncini peppers, chopped
  • ⅓ cup olive oil (extra virgin preferred)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional add-ins:
  • ¼ cup Kalamata olives, halved
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne pasta and cook according to package instructions until al dente (8–10 minutes). Drain in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely (about 10 minutes).
  2. While pasta cooks, finely chop cherry tomatoes, green bell pepper, red onion, and celery stalks. Chop hard salami and cooked ham or turkey into bite-sized pieces. Cube provolone cheese. Set all aside.
  3. In a small bowl, whisk together chopped pepperoncini peppers, olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Season with salt and pepper to taste.
  4. In a large mixing bowl, combine the drained pasta, chopped veggies, meats, and provolone cubes. Pour the dressing over the mixture and gently toss until evenly coated. Add more olive oil or vinegar if the salad seems dry.
  5. If desired, fold in Kalamata olives, fresh parsley, and grated Parmesan cheese for extra flavor and brightness.
  6. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. The salad can be served immediately if needed.
  7. Before serving, toss the salad again and adjust seasoning with salt or red wine vinegar as needed.

Notes

Avoid overcooking pasta; rinse pasta after cooking to stop cooking and prevent mushiness. Chop ingredients uniformly for balanced bites. Let salad rest at least 30 minutes for flavors to meld. Keep dressing separate if prepping ahead to avoid soggy pasta. Adjust seasoning before serving. Can substitute meats or use gluten-free pasta as needed.

Nutrition

Keywords: pasta salad, grinder sandwich, pepperoncini, easy pasta salad, deli meat salad, zesty dressing, quick lunch, potluck dish

Find it online: https://flurpchef.com/flavorful-grinder-sandwich-chopped-pasta-salad-recipe-easy-and-zesty/