Italian Grinder Pasta Salad

Craving the bold flavors of an Italian grinder but looking for something cool and refreshing? Meet your new favorite summer dish: Italian Grinder Pasta Salad! From @foodbymaria. Packed with savory deli meats, crisp veggies, zesty pepperoncini, and tossed in a tangy Italian dressing, this crowd-pleasing salad brings all the classic sandwich flavors—no bread required. Perfect for picnics, potlucks, or a quick weeknight dinner, this easy recipe is sure to become a staple in your kitchen.

Ingredients

2 tablespoons Pepperoncini brine, from DeLallo Whole Mild Pepperoncini Peppers

½ cup mayonnaise

1 tablespoon DeLallo Private Reserve Extra Virgin Olice Oil

1/4 teaspoon kosher salt

1/4 teaspoon ground pepper

½ tsp Worcestershire or soy sauce

1 large garlic clove, grated

¼ cup fresh grated parmesan cheese

2 tbsp fresh squeezed lemon juice

8-ounces, 1/2 pound DeLallo Orecchiette

2 tablespoons DeLallo Basil Pesto

3-4 slices, DeLallo Prosciutto, cut into small pieces. crisped in the air fryer

1 cup Mozzarella or Provolone, cut into 1/2 inch cubes

3/4 cup DeLallo Whole Mild Pepperoncini Peppersm, stems removed and chopped into rounds (about 12 pepperoncini)

1 ½ cups cherry or grape tomatoes, halved

⅓ cup cubed salami

½ cup muffaletta spread (or olive salad)

1/3 cup DeLallo Julienned Sun-Dried Tomatoes, drained

⅓ cup diced red onions

⅓ cup fresh basil leaves, roughly torn

Directions

Make the dressing: To a small bowl or glass jar add the pepperoncini brine, mayonnaise, olive oil, kosher salt, ground pepper, worcestershire (or soy sauce), pressed garlic, grated parmesan cheese and lemon juice. Whisk well to combine. Set aside in the fridge.

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta to al dente, according to the package instructions and then drain well.

Air fry the pasta: After the pasta is well-drained, add the pasta to a mixing bowl and toss with 2 tablespoons of pesto. Add the seasoned pasta to the air fryer and air fry at 390F for 10-15 minutes, tossing every few minutes, until golden brown and crispy. Set aside on a baking sheet in a single layer.

Air fry the prosciutto: To make the prosciutto crispy, air fry the small pieces of prosciutto at 450F for 2 minutes. Set aside.

Assemble the pasta salad: To a large bowl add the cubed cheese, chopped pepperoncini, halved tomatoes, cubed salami, crispy prosciutto, muffaletta spread (or olive salad), chopped sundried tomatoes and diced red onions. If serving right away, add the iceberg lettuce; if not, leave out and toss in the salad before serving.

Drizzle the dressing all over the salad, toss to combine and garnish with the torn fresh basil leaves.