Description

This Grinder Pasta Salad is a delightful combination of fresh vegetables, savory meats, and creamy dressing, making it perfect for a quick and enjoyable meal. Easily made in under 30 minutes, it’s great for gatherings or as a satisfying lunch option.

Ingredients

Scale

12 oz short pasta (rotini, fusilli, etc.)
4–5 oz shredded iceberg lettuce
½ red onion (very thin sliced)
1 ½ cups grape tomatoes (quartered)
1 cup banana peppers (chopped)
4 oz salami (chopped)
4 oz turkey pepperoni (chopped)
3–4 oz oven roasted deli turkey (chopped)
8 slices provolone cheese (chopped)
1 cup mayonnaise
3–4 Tbsp red wine vinegar
1–2 Tbsp banana pepper juice
½ cup grated parmesan cheese
1 tsp garlic powder
1 tsp oregano
1½ tsp Italian seasoning
½ tsp cracked pepper
½ tsp sea salt (more or less to taste)

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Instructions

Cook the pasta according to the package instructions for al dente. Drain it and rinse with very cold water to prevent it from becoming mushy.
While the pasta cooks, chop the vegetables, meats, and provolone cheese. Once the pasta is ready, place all salad ingredients into a large bowl and mix well.
In a separate bowl, whisk together the dressing ingredients. Adjust the seasoning or thickness as needed.
Pour three-quarters of the dressing over the pasta salad and mix well. Refrigerate until ready to serve. Just before serving, incorporate the remaining dressing into the salad. Enjoy!

Notes

Feel free to adjust the amount of meats and cheeses according to your preference.
This salad is best served chilled, so allow it to sit in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 25mg