Description

This Grinder Pasta Salad is a delightful mix of short pasta, fresh veggies, savory meats, and tangy dressing. It’s quick to prepare and makes a perfect dish for potlucks or a simple family dinner.

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 al dente instructions on the package. Drain and rinse with very cold water to prevent sogginess.
Chop the vegetables, meats, and provolone cheese. Once the pasta is ready, combine all salad ingredients in a large bowl and toss well.
In a separate bowl, whisk together the dressing ingredients. Adjust the seasoning or thickness to your preference.
Drizzle 3/4 of the dressing over the pasta salad and mix thoroughly. Chill the salad until you're ready to serve. Just before serving, toss in the remaining dressing.

Notes

This salad can be made a few hours in advance. Just store it in the refrigerator until serving.
Feel free to customize the meats and veggies according to your taste or what’s available.
For an added kick, include more banana pepper juice or some red pepper flakes.

Nutrition

Serving Size: 1 serving
Calories: 440
Sugar: 2g
Sodium: 900mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 15g
Cholesterol: 60mg