Italian Grinder Pasta Salad
Italian Grinder Pasta Salad
Ingredients
For the Salad
- 8 ounces farfalle pasta
- 1 cup fresh mozzarella balls, bocconcini, halved
- 1 can chickpeas, 15-ounce, rinsed and drained
- 4 ounces salami, shredded or thinly sliced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/4 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved or quartered
- 1/4 cup pepperoncini, chopped
- 2 cups iceberg lettuce, shredded
- 1/4 cup Parmesan cheese, grated
For the Dressing
- 1/2 cup olive oil, extra virgin
- 1 lemon, juiced
- 1 tablespoon garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
⏱️ 5 min
- 2
Add the farfalle pasta to the boiling water and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min
- 3
While the pasta cooks, prepare the dressing. In a small jar with a tight-fitting lid, combine the olive oil, fresh lemon juice, minced garlic, Italian seasoning, honey, salt, and black pepper.
⏱️ 5 min
- 4
Secure the lid on the jar and shake vigorously for 30-60 seconds until all the dressing ingredients are well combined and emulsified.
⏱️ 1 min
- 5
Once the pasta is cooked, drain it thoroughly and transfer it to a large mixing bowl.
⏱️ 1 min
- 6
To the bowl with the cooked pasta, add the fresh mozzarella balls, chickpeas, shredded salami, sun-dried tomatoes, sliced red onion, cherry tomatoes, chopped pepperoncini, and shredded iceberg lettuce.
⏱️ 5 min
- 7
Pour the prepared dressing evenly over all the salad ingredients in the bowl. Sprinkle the grated Parmesan cheese over the top.
⏱️ 1 min
- 8
Using two large spoons or tongs, thoroughly toss the salad to ensure all ingredients are well mixed and coated with the dressing.
⏱️ 2 min
- 9
Serve immediately or chill for at least 30 minutes for flavors to meld. This salad is excellent as a side dish or for meal prep lunches.
Kitchen Tools
Nutrition Facts (per serving)
Italian Grinder Pasta Salad
For the Salad
- 8 ounces farfalle pasta
- 1 cup fresh mozzarella balls, bocconcini, halved
- 1 can chickpeas, 15-ounce, rinsed and drained
- 4 ounces salami, shredded or thinly sliced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/4 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved or quartered
- 1/4 cup pepperoncini, chopped
- 2 cups iceberg lettuce, shredded
- 1/4 cup Parmesan cheese, grated
For the Dressing
- 1/2 cup olive oil, extra virgin
- 1 lemon, juiced
- 1 tablespoon garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
⏱️ 5 min - 2
Add the farfalle pasta to the boiling water and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min - 3
While the pasta cooks, prepare the dressing. In a small jar with a tight-fitting lid, combine the olive oil, fresh lemon juice, minced garlic, Italian seasoning, honey, salt, and black pepper.
⏱️ 5 min - 4
Secure the lid on the jar and shake vigorously for 30-60 seconds until all the dressing ingredients are well combined and emulsified.
⏱️ 1 min - 5
Once the pasta is cooked, drain it thoroughly and transfer it to a large mixing bowl.
⏱️ 1 min - 6
To the bowl with the cooked pasta, add the fresh mozzarella balls, chickpeas, shredded salami, sun-dried tomatoes, sliced red onion, cherry tomatoes, chopped pepperoncini, and shredded iceberg lettuce.
⏱️ 5 min - 7
Pour the prepared dressing evenly over all the salad ingredients in the bowl. Sprinkle the grated Parmesan cheese over the top.
⏱️ 1 min - 8
Using two large spoons or tongs, thoroughly toss the salad to ensure all ingredients are well mixed and coated with the dressing.
⏱️ 2 min - 9
Serve immediately or chill for at least 30 minutes for flavors to meld. This salad is excellent as a side dish or for meal prep lunches.