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Fresh Grinder Pasta Salad Recipe Easy Zesty Italian Dressing for Perfect Picnic

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A fresh grinder pasta salad with zesty Italian dressing featuring a medley of crisp veggies, pasta, Italian deli meats, and cheese. Perfect for picnics and potlucks, this easy and vibrant salad is ready in under 30 minutes.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta, cooked al dente
  • 6 ounces (170 grams) sliced salami and pepperoni, chopped
  • 1 cup (120 grams) shredded mozzarella or provolone cheese
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1/2 cup (75 grams) cucumber, diced
  • 1/2 cup (70 grams) green bell pepper, diced
  • 1/4 cup (40 grams) red onion, finely chopped
  • 1/4 cup (35 grams) black olives, sliced
  • 1/3 cup (80 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley or basil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini or penne pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain well in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside in the mixing bowl.
  2. In a small bowl, whisk together 1/3 cup (80 ml) olive oil, 3 tablespoons (45 ml) red wine vinegar, 1 teaspoon Dijon mustard, minced garlic, dried oregano, dried basil, red pepper flakes, salt, and pepper. Taste and adjust seasoning as needed.
  3. While pasta cooks, halve 1 cup (150 grams) cherry tomatoes, dice 1/2 cup (75 grams) cucumber, 1/2 cup (70 grams) green bell pepper, finely chop 1/4 cup (40 grams) red onion, slice 1/4 cup (35 grams) black olives, and chop 6 ounces (170 grams) salami and pepperoni slices. Combine all in the pasta bowl.
  4. Toss in 1 cup (120 grams) shredded mozzarella, and sprinkle 2 tablespoons fresh parsley or basil.
  5. Pour the zesty Italian dressing over the pasta and veggies. Gently toss everything together until evenly coated. Taste and add salt or pepper if needed.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably longer. Stir gently before serving.

Notes

Use al dente pasta to maintain texture. Chill for at least 1 hour to let flavors meld. Adjust dressing acidity with olive oil or a pinch of sugar if too sharp. For vegetarian version, omit deli meats and add chickpeas or grilled tofu. Use gluten-free pasta for wheat-free option.

Nutrition

Keywords: pasta salad, Italian dressing, picnic recipe, potluck, fresh vegetables, deli meats, mozzarella, easy pasta salad, zesty dressing

Find it online: https://tastytuck.com/fresh-grinder-pasta-salad-recipe-easy-zesty-italian-dressing-for-perfect-picnic/