Description

This Grinder Pasta Salad is a delightful mix of short pasta, savory meats, and crunchy veggies dressed in a creamy sauce. It’s perfect for a quick dinner, picnic, or potluck, providing flavor and satisfaction in every bite.

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 until al dente. Drain and rinse under cold water to cool and prevent mushiness.
While the pasta is cooking, chop the vegetables, meats, and provolone cheese.
In a large bowl, combine the cooked pasta with all salad ingredients and gently toss to mix.
In a separate bowl, whisk together the dressing ingredients and adjust seasoning or consistency to your liking.
Drizzle 3/4 of the dressing over the pasta salad and toss well to ensure everything is coated. Refrigerate until serving.
Just before serving, add the remaining dressing to the salad and toss again. Serve and enjoy!

Notes

You can customize this salad by adding your favorite vegetables or meats.
For a lighter version, use Greek yogurt instead of mayonnaise.
Make ahead of time for the flavors to meld even more.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 910mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 12g
Cholesterol: 35mg