Italian Grinder Pasta Salad with Deli Meats and Provolone (Print-Friendly Version)

Penne carries the flavors of a deli sandwich in this chilled salad with ham, salami, pepperoni and provolone. Drain cooled pasta thoroughly before dressing it. Add lettuce close to serving, because a long soak in mayonnaise dressing and tomato juice quickly changes its texture.

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# Ingredients You’ll Need:

→ Pasta

01 - 16 ounces penne pasta

→ Grinder Salad Dressing

02 - 1/2 cup mayonnaise

03 - 2 tablespoons red wine vinegar

04 - 2 teaspoons minced garlic

05 - 1 teaspoon sugar

06 - 1/2 teaspoon dried oregano

07 - 1/2 teaspoon salt

08 - 1/2 teaspoon black pepper

09 - 1/4 cup grated Parmesan cheese

→ Grinder Pasta Salad

10 - 4 ounces shredded iceberg lettuce (about 2-3 cups)

11 - 4 ounces ham

12 - 4 ounces pepperoni

13 - 4 ounces salami

14 - 4 ounces provolone cheese

15 - 1 pint grape tomatoes, halved

16 - 1/2 cup sliced pepperoncini peppers

17 - 1/2 red onion, finely diced

# How to Make It:

01 - Cook the sixteen-ounce dry penne package to its recommended tenderness, rinse with cool water and drain thoroughly.

02 - Whisk mayonnaise, red wine vinegar, garlic, sugar, oregano, salt, pepper and Parmesan into a smooth dressing.

03 - Cut ham, pepperoni, salami and provolone into manageable pieces and prepare drained vegetables.

04 - Combine cooled pasta with meats, cheese, tomatoes, pepperoncini and onion; keep lettuce separate if not serving yet.

05 - Fold in dressing and dry shredded lettuce close to serving, toss gently and keep chilled until the meal.

# Extra Suggestions:

01 - Yes.

02 - For this cold salad, a cool rinse stops cooking and removes surface heat before mayonnaise and lettuce are added.

03 - Cut into bite-size strips or pieces that distribute through a forkful of pasta.

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