Italian Grinder Pasta Salad with Chili Crisp is a vibrant and tasty dish that captures the essence of a classic Italian sandwich in a convenient pasta salad form. This recipe not only provides a burst of flavors but also a delightful textural contrast that is sure to please both family and guests. The addition of chili crisp adds an unexpected kick, making it a perfect dish for gatherings or meal prep. With its roots in Italian cuisine, this pasta salad reflects a rich tradition of utilizing fresh ingredients and bold flavors, transforming simple pasta into a culinary delight. The interplay of flavors from the salami, provolone, and fresh vegetables creates a harmonious balance, while the chili crisp elevates the dish with a spicy crunch.
Ingredients
Scale:
12 oz rotini or fusilli pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell pepper, diced (red or green)
1/2 cup red onion, finely chopped
1/2 cup Kalamata olives, sliced
1/2 cup pepperoncini, sliced
6 oz salami, diced
6 oz provolone cheese, diced
1/4 cup red wine vinegar
1/4 cup olive oil
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons chili crisp
Fresh basil or parsley, for garnish
Instructions
In a large pot of salted boiling water, cook the rotini or fusilli pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process, preventing further cooking and ensuring the pasta maintains its texture. Set aside in a large bowl to cool further.
While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and pepperoncini into bite-sized pieces. Set aside in a large mixing bowl.
In a separate bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, garlic powder, salt, and pepper until well combined. Taste and adjust the seasoning as needed.
Add the cooked pasta to the bowl with the chopped vegetables. Pour the dressing over the pasta and vegetables, and toss until everything is evenly coated.
Gently fold in the diced salami and provolone cheese into the pasta salad, ensuring that they are distributed evenly throughout.
Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Just before serving, drizzle with chili crisp and garnish with fresh basil or parsley. Give it a final toss and enjoy!
