Description

This Grinder Pasta Salad is packed with irresistible flavors from salami, turkey pepperoni, and fresh veggies. With simple prep and creamy dressing, it’s a fantastic choice for a quick lunch or dinner that everyone will love!

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 pasta according to the package instructions until al dente. Drain and rinse with very cold water.
Chop the vegetables, meats, and provolone cheese while the pasta is cooking. Combine all salad ingredients in a large bowl after the pasta cools.
In a separate bowl, whisk together the dressing ingredients and adjust the seasoning or thickness if necessary.
Pour 3/4 of the dressing over the pasta salad and toss well. Chill the salad until ready to serve. Before serving, toss with the remaining dressing.

Notes

Feel free to substitute other ingredients based on your preference or what you have available.
This salad can be made a day in advance for flavors to meld together even more.
Adjust the amount of seasonings to elevate flavors to your taste.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 12g
Cholesterol: 40mg