Description

This Grinder Pasta Salad is a delightful mix of fresh ingredients and savory meats. Perfect for a quick meal or a crowd-pleasing dish, it features short pasta, crunchy veggies, and a creamy dressing that brings everything together for a tasty, satisfying experience.

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 short pasta according to package instructions until al dente, then drain and rinse with very cold water to prevent it from becoming mushy.
Chop the vegetables, meats, and provolone while the pasta is cooking. In a large bowl, combine all salad ingredients with the cooled pasta.
In a separate bowl, whisk together the dressing ingredients, adjusting seasoning to taste.
Drizzle 3/4 of the dressing over the salad and mix well. Chill until ready to serve. Before serving, add the remaining dressing and mix again.

Notes

For added crunch, consider including bell peppers or cucumbers.
The salad can be made ahead of time and refrigerated for up to 3 days.
Feel free to swap out proteins or cheese based on your preferences.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 800mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg