Grinder Pasta Salad
This Italian grinder pasta salad is packed with bold deli-style flavor. Loaded with meats, cheese, crisp veggies, and a tangy dressing, it’s hearty, fresh, and always a crowd favorite!
Servings: 8 Servings
Equipment
- Pot for boiling pasta
- Strainer
- Knife
- Cutting Board
- Whisk
- Large bowl for mixing pasta salad
Ingredients
Pasta Salad
- 12 ounces uncooked rotini pasta or pasta of choice
- 1½ cups chopped romaine lettuce or iceberg
- 1 cup halved grape tomatoes
- 1 cup chopped salami
- 1 cup chopped pepperoni
- 1 cup chopped deli turkey or ham
- 1 cup chopped provolone cheese
- ½ cup sliced red onion
- ½ cup sliced pepperoncini peppers
- red pepper flakes optional for garnish
Dressing
- 1 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon Italian seasoning
- 2 teaspoons minced garlic
- 3 tablespoons pepperoncini liquid
- ½ cup grated parmesan cheese
Instructions
Pasta Salad
- Cook 12 ounces uncooked rotini pasta al dente according to package directions. Drain the pasta in a strainer, then rinse the pasta under cold water. Drain well and set aside.
- In a large bowl, combine the cooked pasta, 1½ cups chopped romaine lettuce, 1 cup halved grape tomatoes, 1 cup chopped salami, 1 cup chopped pepperoni, 1 cup chopped deli turkey, 1 cup chopped provolone cheese, ½ cup sliced red onion, and ½ cup sliced pepperoncini peppers.
Dressing
- In a medium-sized bowl, whisk together 1 cup mayonnaise, ½ cup grated parmesan cheese, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, 1 tablespoon Italian seasoning, 2 teaspoons minced garlic, and 3 tablespoons pepperoncini liquid until combined.
- Pour the dressing over the pasta salad and gently toss to coat the ingredients well. Garnish with red pepper flakes if desired, and serve immediately.
Notes
Leftover and Make Ahead Instructions
- Refrigerator: Store in an airtight container for up to 2–3 days. For best results, reserve a little dressing and toss it in right before serving to freshen it up.
- Freezer: Not recommended, as the texture will not hold up well after thawing.
- Make-Ahead: You can prep the ingredients ahead of time, just wait to toss the salad with the dressing until right before serving.
Nutrition
Calories: 601kcal | Carbohydrates: 38g | Protein: 23g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 1599mg | Potassium: 403mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1179IU | Vitamin C: 10mg | Calcium: 220mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
