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Easy Grinder Salad Pasta Recipe with Italian Dressing and Deli Meats for Perfect Lunch

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A quick and flavorful pasta salad combining rotini pasta, deli meats, fresh vegetables, and tangy Italian dressing, perfect for a satisfying lunch or potluck.

Ingredients

Scale
  • 8 ounces rotini or spiral pasta
  • 4 ounces sliced hard salami, chopped
  • 4 ounces honey ham, chopped
  • 1 cup shredded mozzarella or provolone cheese
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced black olives
  • 1/2 cup diced green bell pepper
  • 1/4 cup thinly sliced red onion (optional)
  • 1/2 cup Italian dressing (store-bought or homemade)
  • 2 tablespoons chopped fresh parsley or basil
  • Optional: 1/4 cup sliced pepperoncini or 1/4 cup roasted red peppers

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions, usually 8 to 10 minutes, until al dente. Drain and rinse with cold water to stop cooking and cool the pasta. Let it drain well in a colander.
  2. While pasta cooks, chop 4 ounces each of hard salami and honey ham into bite-sized pieces. Halve 1 cup of cherry tomatoes, slice 1/2 cup black olives, dice 1/2 cup green bell pepper, and if using, slice 1/4 cup red onion thinly.
  3. If making homemade Italian dressing, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, salt, and black pepper to taste. Adjust acidity by adding more vinegar or a pinch of sugar if needed.
  4. In a large bowl, toss the cooled pasta with chopped deli meats, cheese, and vegetables. Pour the Italian dressing over the top and gently mix until everything is coated evenly.
  5. Add 2 tablespoons chopped fresh parsley or basil and toss lightly. Taste and adjust seasoning with salt and pepper if needed. For extra zip, add sliced pepperoncini or roasted red peppers.
  6. Serve immediately for a fresh, crisp bite or refrigerate for 30 minutes to an hour to let flavors meld. Stir in extra dressing if salad feels dry after chilling.

Notes

Rinse pasta with cold water after cooking to prevent sogginess. Dry vegetables well to avoid watery salad. Add cheese just before serving if preparing ahead to prevent clumping. Adjust dressing quantity to coat ingredients without making salad soggy. Use gluten-free pasta for gluten-free version and plant-based cheese or omit cheese for dairy-free version.

Nutrition

Keywords: pasta salad, deli meats, Italian dressing, easy lunch, rotini pasta, quick recipe, potluck salad

Find it online: https://twinkletaste.com/easy-grinder-salad-pasta-recipe-with-italian-dressing-and-deli-meats-for-perfect-lunch/