Main salad / Pasta salad
A bold Italian-American pasta salad inspired by a loaded grinder sandwich, with tender pasta, crisp lettuce, deli meats, provolone, pepperoncini, and a creamy tangy dressing.
Recipe video
Bring a large pot of salted water to a boil.
Cook the pasta until al dente, following the package time.
Drain the pasta and rinse briefly under cold water.
Spread the pasta on a tray and let it cool completely.
Whisk mayonnaise, red wine vinegar, olive oil, Dijon mustard, garlic, Italian seasoning, salt, and black pepper.
Taste the dressing and adjust with pepperoncini brine if you want more tang.
Dice the salami, ham, and provolone into bite-size pieces.
Slice the romaine lettuce finely.
Halve the cherry tomatoes.
Thinly slice the red onion.
Slice the pepperoncini.
Add cooled pasta, meats, cheese, tomatoes, onion, and pepperoncini to a large bowl.
Pour over most of the dressing and toss gently until coated.
Fold in the romaine lettuce just before serving so it stays crisp.
Finish with Parmesan, parsley, extra black pepper, and a small drizzle of dressing.
