Grinder Sandwich Pasta Salad

I've been seeing a grinder sandwich recipe all over TikTok the last few weeks and I basically used the "salad" component of the sandwich as inspiration for this perfect summer pasta salad! I also added in diced salami and turkey deli meat, so it does in-fact taste SO much like a delicious deli sub, but in pasta salad form!!

Obviously feel free to customize but I wouldn't change the red wine vinegar and mayo base!! Pro tip - if you are using chopped iceberg lettuce in the pasta salad, mix it into the salad right before you serve it, this way you avoid any soggy, wilted leaves. Cabbage is a good alternative to the lettuce and can last mixed in, overnight in the fridge! 

Recipe makes enough for 2 large entrees or 4-6 sides of pasta salad!! 

What you need:
For the dressing

• 3/4 cup mayo
• 1/4 cup red wine vinegar
• 1 garlic clove, grated
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tsp oregano
• 1 tsp crushed red pepper flakes

For the salad

• 1/2 lb pasta of choice, cooked al dente then cooled
• 1/2 head of diced cabbage or ice burg lettuce (cabbage holds it's form longer!)
• 4-5 jarred pepperoncini peppers, sliced
• 1/2 red onion sliced super thin
• Sandwich meat of choice, I like a handful of diced turkey and a handful of chopped salami
• Sandwich cheese of choice, I like provolone or fresh mozzarella balls
• Sandwich veggies of choice, I like chopped cucumbers and cherry tomatoes, sometimes spicy peppers too

What to do:

1. ​Prep by cubing/dicing up all the pasta salad ingredients into somewhat equal sized pieces while you cook the pasta in salted boiling water. I like to undercook the pasta by just a minute or two since it'll be soaking up all the liquid from the dressing.
2. In the bottom of a large salad bowl, combine all of the dressing ingredients - whisk until smooth.
3. Build the pasta salad and toss until everything is evenly coated in the dressing. (I like to reserve a few tablespoons of dressing to sprinkle back on top right before serving - brings the dish back to life!)
4. Serve right away at room temp or you can put it in the fridge and serve chilled later.