Name: Grinder Pasta Salad: 5 Reasons You'll Love This Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 12 ounces Rotini Pasta (can substitute with fusilli or penne); 1 cup Oven Roasted Turkey (can substitute with cooked chicken or ham); 4 ounces Pepperoni (can substitute with salami or chorizo); 4 ounces Salami (can substitute with any cured meat); 4 ounces Provolone Cheese (can substitute with mozzarella or cheddar); 4 ounces Parmesan Cheese (can substitute with Romano or nutritional yeast for vegan diets); 2 cups Iceberg Lettuce (can substitute with romaine or spinach); 1 cup Cherry Tomatoes (cut in halves or use diced tomatoes); ½ cup Pepperoncinis (can substitute with banana peppers for milder heat); ¼ cup Red Onion (can substitute with green onions or shallots); 1 cup Mayonnaise (can substitute with Greek yogurt or vegan mayo); 2 tablespoons Red Wine Vinegar (can substitute with apple cider vinegar); 2 tablespoons Pepperoncini Juice (can be omitted if not available); 1 teaspoon Dried Oregano (can substitute with fresh oregano or Italian seasoning); 1 clove Garlic (can substitute with garlic powder); Salt (to taste); Black Pepper (to taste)

Description

Grinder Pasta Salad is a vibrant and zesty dish perfect for summer gatherings, combining savory meats, fresh veggies, and a creamy dressing.

Ingredients

Scale

12 ounces Rotini Pasta (can substitute with fusilli or penne)
1 cup Oven Roasted Turkey (can substitute with cooked chicken or ham)
4 ounces Pepperoni (can substitute with salami or chorizo)
4 ounces Salami (can substitute with any cured meat)
4 ounces Provolone Cheese (can substitute with mozzarella or cheddar)
4 ounces Parmesan Cheese (can substitute with Romano or nutritional yeast for vegan diets)
2 cups Iceberg Lettuce (can substitute with romaine or spinach)
1 cup Cherry Tomatoes (cut in halves or use diced tomatoes)
½ cup Pepperoncinis (can substitute with banana peppers for milder heat)
¼ cup Red Onion (can substitute with green onions or shallots)
1 cup Mayonnaise (can substitute with Greek yogurt or vegan mayo)
2 tablespoons Red Wine Vinegar (can substitute with apple cider vinegar)
2 tablespoons Pepperoncini Juice (can be omitted if not available)
1 teaspoon Dried Oregano (can substitute with fresh oregano or Italian seasoning)
1 clove Garlic (can substitute with garlic powder)
Salt (to taste)
Black Pepper (to taste)

Instructions

In a medium-sized bowl, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, minced garlic, salt, and black pepper. Cover and refrigerate for at least 30 minutes.
Bring a large pot of salted water to a boil and add rotini pasta. Cook according to package instructions for 9-10 minutes until al dente.
While pasta is cooling, chop the meats, cheeses, and vegetables into uniform sizes.
Combine the cooled rotini pasta with chopped meats, cheeses, and vegetables in a large mixing bowl and gently toss everything together.
Pour the prepared dressing over the pasta salad and toss gently to coat all ingredients evenly.
Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Notes

Serve chilled for the best flavor.
This salad can be made a day in advance.
Customize with your favorite vegetables.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing and Chilling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 2 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 30 mg

Keywords: Grinder Pasta Salad, Summer Salad, Pasta Salad Recipe