Description

This Grinder Pasta Salad offers a delightful blend of flavors with fresh vegetables, savory meats, and a creamy dressing. Perfect for a quick meal or side dish at gatherings, it’s simple to prepare and packed with delicious goodness!

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 package instructions until al dente. Drain and rinse under cold water to prevent sticking.
Chop the vegetables, meats, and provolone cheese while the pasta cooks. Combine all salad ingredients in a large mixing bowl and toss together.
In a separate bowl, whisk together the dressing ingredients, adjusting seasoning and thickness to taste.
Pour about 3/4 of the dressing over the pasta salad and mix well. Refrigerate until ready to serve, then toss with the remaining dressing before serving.

Notes

Chill the pasta salad for at least 30 minutes before serving to enhance flavors.
Use your favorite pasta shapes for variety.
This salad can be made a day in advance for easier meal prep.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 950mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 12g
Cholesterol: 40mg