Description

This Grinder Pasta Salad is a delicious blend of short pasta, vegetables, and meats, making it a perfect quick meal or potluck dish. With fresh ingredients and a flavorful dressing, it promises to be a hit at any gathering.

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 al dente instructions on the package. Drain and rinse with cold water to prevent it from becoming mushy.
While the pasta is cooking, chop the vegetables, meats, and provolone cheese. Combine all the salad ingredients in a large bowl once the pasta is ready.
In a separate bowl, whisk together the dressing ingredients and adjust seasoning to your liking.
Pour 3/4 of the dressing over the salad and mix well. Refrigerate until you are ready to serve. Before serving, toss the remaining dressing into the salad and enjoy!

Notes

Chilling the salad enhances the flavor, so prepare ahead of time if possible.
Feel free to customize with your favorite ingredients or dressings.
The salad can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 330
Sugar: 3g
Sodium: 780mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: Variable
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 40mg