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Zesty Grinder Pasta Salad Recipe Easy Homemade Italian Dressing

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A bright, tangy pasta salad featuring pepperoncini peppers and a fresh homemade Italian dressing, perfect for quick meals or potlucks.

Ingredients

Scale
  • 8 ounces rotini or corkscrew pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber, peeled if preferred
  • 1/2 cup sliced black olives
  • 1/2 cup diced red onion
  • 1 cup diced provolone or mozzarella cheese
  • 1/2 cup pepperoncini peppers, sliced
  • 1/4 cup chopped fresh parsley (optional)
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon honey or sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions, usually 9-11 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse briefly with cold water to cool slightly, then set aside. Keep pasta slightly warm for better dressing absorption.
  2. In a small bowl or jar, whisk together 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon honey, 1 teaspoon dried oregano, and 1/2 teaspoon dried basil. Season with salt and pepper to taste. Whisk or shake until emulsified.
  3. While pasta cooks, halve 1 cup cherry tomatoes, dice 1 cup cucumber, slice 1/2 cup black olives, dice 1/2 cup red onion, and cut 1 cup provolone or mozzarella cheese into bite-sized cubes. Slice 1/2 cup pepperoncini peppers thinly. Chop fresh parsley if using.
  4. In a large mixing bowl, combine the warm pasta, chopped veggies, cheese, and pepperoncini. Pour the Italian dressing over the top. Toss gently but thoroughly to coat everything evenly. Taste and adjust seasoning if needed.
  5. Serve immediately for a slightly warm salad or refrigerate for at least 30 minutes to let flavors meld. The salad keeps well for up to 3 days. If dry after chilling, add a splash more olive oil or vinegar and toss again.

Notes

Do not overcook pasta; al dente is best. Keep pasta slightly warm for better dressing absorption. Slice pepperoncini thinly to control heat. Freshly whisk the dressing for best flavor. Stir gently to keep pasta intact. Salad tastes better after chilling but can be served warm.

Nutrition

Keywords: pasta salad, Italian dressing, pepperoncini, easy pasta salad, homemade dressing, quick meal, potluck recipe

Find it online: https://jodierecipes.com/zesty-grinder-pasta-salad-recipe-easy-homemade-italian-dressing/