Description
A hearty and satisfying cold pasta salad that combines flavors and textures of a classic Italian grinder sandwich in a portable, easy-to-serve format. Perfect for busy weeknights or lunchtime.
Ingredients
1 â…“ cups mayonnaise
â…“ cup red wine vinegar
1 Tablespoon peperoncini pepper juice
Marinade oil from marinated mozzarella balls (from two 8-ounce containers), all used
½ teaspoon fresh black pepper
1 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon red pepper flakes, optional
1 pound rotini pasta, cooked al dente
2 8-ounce containers marinated mozzarella cheese balls in oil, sliced into quarters
5–6 peperoncini peppers, sliced into rings
10-ounce container cherry tomatoes, halved or quartered
1 cup pickled red onion
10 slices deli Genoa salami, cut into chunks
20 slices pepperoni, cut into quarters
½ head lettuce, shredded
Instructions
In a medium bowl, whisk together the mayonnaise, red wine vinegar, peperoncini juice, marinade oil from the mozzarella, black pepper, salt, oregano, garlic powder, and red pepper flakes (if using).
In a large bowl, combine the cooked rotini pasta, mozzarella cheese balls, peperoncini peppers, cherry tomatoes, pickled red onion, salami, and pepperoni.
Pour the dressing over the pasta mixture and toss until well combined.
Refrigerate the pasta salad for at least 2 hours to allow the flavors to meld.
Before serving, gently mix in the shredded lettuce to maintain its crispness.
Notes
The marinated mozzarella oil adds depth to the dressing, so don’t skip it.
Chilling the salad is crucial for the best flavor development.
Shred the lettuce just before serving for maximum freshness.
Can be made ahead and stored in the refrigerator for up to 24 hours.
- Prep Time: 20
- Cook Time: 10
- Category: Lunch
- Method: Cold Salad
- Cuisine: Italian