Antipasto "Grinder" Pasta Salad
Grab a spoon and dig right in to this antipasto pasta salad stocked with classic meats, cheese, and a simple, herby Italian dressing.
Servings: 6 servings
Calories: 387kcal
Equipment
- large pot
- wooden spoon
- large mixing bowl
Ingredients
- 12 oz rotini
- 1 cup hard salami cubed
- ½ cup carrots shredded
- 6-7 greek pepperoncini finely sliced
- 6 slices pepperoni chopped
- ½ cup red onion finely diced
- 1 cup provolone cheese cubed
Instructions
- Bring a large pot of water to a boil. Season the water with 1 tablespoon of salt, then cook pasta until al dente. Drain and let cool.
- To the pasta, red onion, carrots, and pepperoncini, add the cubed salami, sliced pepperoni, provolone, then toss to combine.
- Whisk together the white wine vinegar, mayonnaise, olive oil, and dried herbs. Pour the dressing on top of the pasta salad, then toss to ensure that all the pasta and ingredients are dressed. Add a final drizzle of olive oil.
Notes
Let the pasta cool before adding in the meats and the cheese. We don't want warm pasta against the cheese as it will soften and melt.
Make sure to season the boiling water prior to adding the pasta so that the pasta gets seasoned and has flavor.
Prep all the ingredients ahead of time or while the pasta cooks then cools. Working simultaneously as the pasta cooks helps save time for the overall pasta salad assembly.
A trusted tip that I've always leaned on for making pasta is cooking the pasta one minute less than what's suggested on the packaging. You want a bite or chew (aka al dente) when eating the pasta, and when combining all the ingredients together.
Nutrition
Calories: 387kcal | Carbohydrates: 46g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 32mg | Sodium: 630mg | Potassium: 313mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2010IU | Vitamin C: 10mg | Calcium: 189mg | Iron: 1mg
