Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add your chosen short pasta and cook according to package directions until al dente. Do not overcook the pasta, as it will continue to cook slightly in the dressing.1 pound Short pasta (such as rotini, fusilli, or penne)
- Once the pasta is cooked, drain it thoroughly in a colander. Rinse the pasta under cold running water for about 30 seconds to stop the cooking process and prevent it from sticking together. Let the pasta drain well, shaking the colander gently to remove excess water.
- While the pasta is cooking and cooling, chop your deli ham, Genoa salami, and pepperoni into bite-sized pieces. Dice the provolone and mild cheddar cheeses into similar-sized cubes.1/2 pound Deli ham, thinly sliced and chopped, 1/2 pound Genoa salami, thinly sliced and chopped, 1/2 pound Pepperoni, thinly sliced and chopped, 1 cup Provolone cheese, chopped, 1 cup Mild cheddar cheese, chopped
- Finely chop the red onion, green bell pepper, and tomatoes. If using, slice the Kalamata olives. Chop the fresh parsley.1 cup Red onion, chopped, 1 cup Green bell pepper, chopped, 1 cup Tomatoes (like Roma or cherry), halved and chopped, 1/2 cup Pitted Kalamata olives, sliced, 1/2 cup Fresh parsley, chopped
- In a large bowl, whisk together the mayonnaise, Italian dressing, red wine vinegar, Dijon mustard, dried oregano, and garlic powder. Season generously with salt and freshly ground black pepper to your taste. Whisk until the dressing is smooth and well combined.
- In an even larger bowl (to accommodate all the ingredients), add the cooled, drained pasta, chopped ham, salami, pepperoni, provolone cheese, cheddar cheese, red onion, green bell pepper, tomatoes, sliced olives (if using), and chopped parsley.1 pound Short pasta (such as rotini, fusilli, or penne), 1/2 pound Deli ham, thinly sliced and chopped, 1/2 pound Genoa salami, thinly sliced and chopped, 1/2 pound Pepperoni, thinly sliced and chopped, 1 cup Provolone cheese, chopped, 1 cup Mild cheddar cheese, chopped, 1 cup Red onion, chopped, 1 cup Green bell pepper, chopped, 1 cup Tomatoes (like Roma or cherry), halved and chopped, 1/2 cup Pitted Kalamata olives, sliced, 1/2 cup Fresh parsley, chopped
- Pour the prepared dressing over the pasta mixture. Gently toss everything together using large spoons or spatulas until all the ingredients are evenly coated with the creamy dressing.
- Cover the bowl tightly with plastic wrap or a lid. Refrigerate the Grinder Pasta Salad for at least 30 minutes (or up to 2 hours) before serving. This chilling time allows the flavors to meld together beautifully and ensures the salad is perfectly cooled.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. If serving chilled, no reheating is required. For individual portions, you can gently warm in the microwave for 30-60 seconds.
