Description

This Grinder Pasta Salad features a blend of short pasta, fresh vegetables, and savory meats, all tossed in a creamy dressing. Ideal for quick dinners or potlucks, its vibrant flavors and easy preparation make it a must-try for pasta lovers.

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 (quarter ed)
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 pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Chop the lettuce, red onion, tomatoes, banana peppers, salami, turkey pepperoni, deli turkey, and provolone cheese into small pieces.
In a large bowl, combine the pasta with all the chopped ingredients and toss gently.
In a separate bowl, whisk together mayonnaise, red wine vinegar, banana pepper juice, garlic powder, oregano, Italian seasoning, cracked pepper, and sea salt to create the dressing.
Pour three-quarters of the dressing over the pasta salad and toss to ensure even coating. Chill the salad until ready to serve; just before serving, add the remaining dressing and toss again.

Notes

Feel free to customize with your favorite vegetables or proteins.
For a lighter version, substitute Greek yogurt for mayonnaise.
This salad can be prepared a day in advance for quicker serving.

Nutrition

Serving Size: 1 cup
Calories: 360
Sugar: 3g
Sodium: 800mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 12g
Cholesterol: 60mg