All the zesty flavors of your favorite Italian grinder sandwich, tossed into a creamy, crowd-pleasing pasta salad.
1/2 cup thinly sliced red onion
1/4 cup red wine vinegar
16 ounces uncooked gemelli pasta
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoons Italian seasoning
2 teaspoons Dijon mustard
1 teaspoon kosher salt, plus more for cooking water
1/2 teaspoon crushed red pepper
2 small garlic cloves, grated (1/2 teaspoon)
1 pint cherry tomatoes, halved (about 2 cups)
4 ounces drained fresh mozzarella cheese pearls (3/4 cup)
4 ounces sharp provolone cheese, cut into 1/4- to 1/2-inch cubes (3/4 cup)
4 ounces salami slices, torn into bite-size pieces (3/4 cup)
4 ounces thin pepperoni slices, quartered (3/4 cup)
2/3 cup drained pickled pepperoncini slices
Croutons
Basil leaves (optional)
Stir together red onion and vinegar in a large bowl. Let stand at least 10 minutes, stirring occasionally.
Meanwhile, bring a large saucepan of salted water to a boil over high. Add pasta; cook, stirring occasionally, until tender and according to package directions for al dente. Drain and rinse with cold water until cooled. Set aside.
While pasta cooks, remove onion slices from vinegar, and transfer to a small bowl; set aside. Whisk mayonnaise, olive oil, Italian seasoning, Dijon mustard, salt, crushed red pepper, and garlic into bowl with vinegar until well combined. Set aside.
Add cherry tomatoes, mozzarella, provolone, salami, pepperoni, pepperoncini, mayonnaise mixture, and reserved pasta and onion to the dressing in the bowl; toss to combine. Sprinkle with croutons, and garnish with basil (if using).
