30 Minute Italian Grinder Pasta Salad
This Italian Grinder Pasta Salad captures all the savory and tangy flavors of a classic Italian grinder sub, all in under 30 minutes! This recipe features peppered salami, tossed in a creamy garlic oregano dressing.
Servings: 6
Equipment
Ingredients
- 8 ounces short-cut pasta we are using gemelli
- Kosher salt
- 2 cups arugula
- 1 cup cherry tomatoes halved
- 1/2 cup sliced pepperoncini peppers finely chopped
- 1/2 cup fresh mozzarella pearls or torn fresh mozzarella
- 1/2 medium red onion thinly sliced
- 1/4 cup thinly sliced fresh basil
- 3- ounce peppered salami thinly sliced
- 14.5- ounce can of marinated artichokes roughly chopped
- Freshly ground black pepper
- Freshly shredded parmesan for serving
Creamy Garlic Oregano Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons pepperoncini juice
- 2 tablespoons marinated artichoke brine
- 2 tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove finely grated
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
Instructions
- Heat a large pot of boiling water. Once boiling, salt the water. Add in your pasta until cooked according to the package instructions. Drain, rinse, and cool.
- While that's boiling, in a large bowl, add arugula, cherry tomatoes, pepperoncini peppers, mozzarella pearls, red onion, basil, salami, and artichokes. Season with black pepper. Set aside.
- In a deli container or small mixing bowl, whisk together mayo, pepperoncini juice, artichoke brine, vinegar, olive oil, grated garlic, oregano, salt, and pepper. Whisk or shake in a closed deli container until completely emulsified and creamy.
- Once your pasta is ready, add it to the big bowl with the veggies. Toss in your dressing until completely incorporated.
- Serve or cover tightly and store in the fridge for up to 30 minutes to cool fully. You can prep this up to 2 days ahead.
Notes
- For optimal flavor, let this sit in the fridge for up to 30 minutes.
- Swap mayo for vegan mayo and use dairy-free cheese, or omit altogether.
- To make this gluten-free, use gluten-free pasta..
- Storing: Store in an airtight container in the fridge for up to 2 days. If you will be prepping 3 days ahead, toss the arugula at the time of serving.
- Add any proteins such as chickpeas, tuna, or chicken.
Nutrition
Calories: 61kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 35mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 0.4mg