Go Back

Italian Grinder Pasta Salad with Deli Meats and Cheese

A hearty and vibrant pasta salad bursting with fresh vegetables, creamy dressing, and a delightful mix of deli meats and cheese, perfect for gatherings or a cozy dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Dressings
  • 12 ounces pasta (your choice, such as rotini or penne)
  • 1/2 cup Italian dressing
  • 1 teaspoon Italian seasoning
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers, diced (colorful assortment)
  • 1/2 cup red onion, finely chopped
  • 1/2 cup olives, sliced
Meats and Cheese
  • 1 cup provolone cheese, cubed
  • 1 cup salami, diced
  • 1 cup pepperoni, sliced
Seasoning
  • to taste salt
  • to taste pepper
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. While the pasta cooks, chop and prepare your vegetables: halve the cherry tomatoes, dice the cucumber and bell peppers, and finely chop the red onion.
Mixing
  1. In a large mixing bowl, add the cooled pasta, prepared vegetables, cubed provolone cheese, diced salami, sliced pepperoni, and olives.
  2. Pour the Italian dressing over the pasta mixture. Sprinkle the Italian seasoning, and season with salt and pepper to taste. Toss everything together until well combined.
Chilling
  1. For best flavor, let the salad chill in the refrigerator for at least 30 minutes. Serve garnished with fresh parsley if desired.

Notes

To keep your Italian Grinder Pasta Salad fresh, store any leftovers in an airtight container in the refrigerator for about 3 to 5 days. If making ahead, add the dressing just before serving to prevent sogginess. This salad is best enjoyed cold.