Grinder Pasta Salad

For the Salad:

• 8 ounces rotini pasta (or your favorite pasta shape)
• 1/2 pound Genoa salami, diced
• 1/2 pound provolone cheese, diced
• 1/4 pound pepperoni slices, quartered
• 1/2 cup black olives, sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup green bell pepper, diced
• 1/2 cup roasted red peppers, sliced
• 1/4 cup banana peppers, chopped
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions to Make Grinder Pasta Salad

1. Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. This typically takes about 8-10 minutes. Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process and cool it down. Set the pasta aside in a large mixing bowl.

2. Prepare the Meats and Cheeses

While the pasta is cooling, prepare the meats and cheeses. Dice the Genoa salami and provolone cheese into small, bite-sized pieces. Quarter the pepperoni slices. These ingredients will give the salad a hearty and satisfying texture, reminiscent of the traditional grinder sandwich.

3. Chop the Vegetables

Next, prepare the vegetables. Slice the black olives, thinly slice the red onion, halve the cherry tomatoes, and dice the green bell pepper. Slice the roasted red peppers and chop the banana peppers into small pieces. Finally, chop the fresh parsley to add a burst of freshness to the salad.

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