Italian Grinder Pasta Salad

Pasta Salad That’ll Make You Wanna Dance: Italian Grinder Edition!

Ever just want a sandwich but, like, in a salad form? 😂 Same! That’s why I’m obsessed with this Italian Grinder Pasta Salad. It’s got all the goodness of an Italian grinder in a bowl of pasta—It’s like a party in your mouth!

Okay, Let’s Talk Ingredients

Alright, so picture this: you’re in the grocery store, and you literally can’t find the penne. You’re about to start a full-on search mission like it’s a treasure hunt. Anyway, here’s what you need to grab:

– 16 ounces of penne pasta (super important)
– A half cup of mayo (don’t skimp on this, trust me)
– 2 tablespoons of red apple cider vinegar (fancy, huh?)
– 2 teaspoons minced garlic (or a whole head if you’re feeling wild)
– 1 teaspoon sugar (yep, sugar!)
– Some dried oregano, salt, and black pepper (just a sprinkle of each)
– 1/4 cup grated parmesan cheese (the real stuff, not powdered!)
– 4 ounces of shredded iceberg lettuce (about 2-3 cups, if you want to be precise)
– 4 ounces each of chicken ham, pepperoni, and salami (can you say MEAT PARTY?!)
– 4 ounces of provolone cheese (dreamy)
– A pint of grape tomatoes, halved (so cute)
– 1/2 cup sliced pepperoncini peppers (these are the zing!)
– 1/2 red onion, finely diced (tears are optional)

So Here’s Why I Make This Constantly

Okay, real talk: I make this pasta salad basically every week, and I’m not even sorry about it! So, the first time I made it, it was one of those “what am I gonna make for dinner?” kinda nights. I had a bunch of random stuff in the fridge and thought, “Let’s throw it all together!” You should’ve seen my friends’ faces when they tasted it. Like, they were living their best lives.

It’s become a staple at my barbecue parties, and everyone always asks for the recipe—so I’m basically a culinary superstar now, LOL! Plus, it’s super easy to make ahead of time, which is a huge win.

The One Trick That Changes Everything

Okay, listen up! The *real* game-changer here is rinsing the pasta with cold water after cooking. Like, you might think I’m nuts, but trust me! This helps stop the cooking process and keeps it from getting all mushy in the salad. Nobody wants a sad pasta, right?

Don’t Mess This Up (My Top Tips)

1. Cook the pasta al dente—like, not too soft! You want a little bite to it.
2. Don’t skip the vinegar! It brings all the flavors together.
3. And for the love of garlic, if you’re using fresh garlic, don’t overpower it! Balance is key here, my friend.
4. Taste as you go! Seriously, it’s the best way to avoid making a disaster. 😅

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which is rare), store them in an airtight container in the fridge. They’ll last about 3 days—if you can resist eating it all before then. Just give it a little stir before serving again, because the dressing tends to hang out at the bottom—and nobody wants a dry bite.

If You Liked This, You’ll Probably Like These Too

If you’re loving this vibe, you’ll probably dig my BBQ Chicken Pasta Salad or the Classic Mac and Cheese—both are crowd-pleasers!

So, what’s your go-to dish when you need to impress someone? 🤔 Let’s chat about it!