Description
This Grinder Pasta Salad is a vibrant mix of flavors and textures, featuring fresh veggies, zesty meats, and creamy dressing. It’s perfect for quick dinners or potlucks.
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)
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- Chop the vegetables, meats, and provolone cheese while the pasta is cooking. Combine all salad ingredients in a large bowl.
- Whisk together the dressing ingredients. Modify taste and consistency as needed.
- Pour 3/4 of the dressing over the pasta salad and mix well. Refrigerate until ready to serve. Just before serving, add the remaining dressing.
Notes
For added crunch, include diced cucumbers or bell peppers.
Adjust the seasoning according to your personal taste preferences.
This salad can be made a day in advance to enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 960mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 45mg