Grinder Pasta Salad Recipe
Introduction
Grinder Pasta Salad is a hearty and flavorful dish that combines classic deli meats, cheeses, and fresh vegetables with a zesty homemade dressing. Perfect for potlucks, picnics, or a satisfying weeknight meal, this salad is as colorful as it is delicious.
Ingredients
- 12 ounces rotini pasta
- ¼ pound oven roasted turkey, chopped into 2 inch strips
- ¼ pound pepperoni, chopped into 2 inch strips
- ¼ pound salami, chopped into 2 inch strips
- 5 slices provolone cheese, chopped into 2 inch strips
- ¼ cup freshly grated parmesan cheese
- ½ head iceberg lettuce, thinly shredded
- 1 cup cherry tomatoes, cut into quarters
- ½ cup pepperoncinis, sliced
- ½ cup red onion, thinly sliced
- Dressing:
- 1 cup mayonnaise (homemade or store-bought)
- 3 tablespoons red wine vinegar
- 1 tablespoon pepperoncini juice
- 2 teaspoons dried oregano
- 1 clove garlic, grated
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Step 1: In a medium-sized measuring cup, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic, salt, and black pepper. Refrigerate the dressing until ready to use.
- Step 2: Bring a large pot of water to a boil. Add rotini pasta and cook for 9 to 10 minutes, or until al dente. Drain and rinse the pasta under cold water to cool it completely.
- Step 3: While the pasta cooks, prepare the turkey, pepperoni, salami, provolone cheese, parmesan cheese, lettuce, cherry tomatoes, pepperoncinis, and red onion as instructed.
- Step 4: In a large bowl, combine the cooled pasta with all the prepared meats, cheeses, and vegetables.
- Step 5: Pour the chilled dressing over the salad and toss well to coat every ingredient evenly.
- Step 6: Cover and refrigerate the salad for at least 2 hours before serving. This allows the flavors to blend and the pasta to absorb the dressing.
Tips & Variations
- For a vegetarian version, substitute the meats with grilled vegetables or marinated tofu chips.
- Use whole wheat or gluten-free pasta to suit dietary preferences.
- Add fresh herbs like basil or parsley for an extra burst of flavor.
- Adjust the amount of pepperoncini juice in the dressing to control the heat level.
- To save time, prepare the dressing a day ahead so the flavors develop even more.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 to 4 days. Before serving leftovers, give the salad a good stir and add a little extra dressing or olive oil if it seems dry. This dish is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this pasta salad actually benefits from resting in the fridge for a few hours to let the flavors meld. Making it a day ahead works well.
What can I use if I don’t have pepperoncinis?
If pepperoncinis aren’t available, try substituting with mild banana peppers or pickled jalapeños for a slightly different but tasty twist.
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Grinder Pasta Salad Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
Description
A flavorful and hearty Grinder Pasta Salad combining rotini pasta with savory oven roasted turkey, pepperoni, salami, and provolone cheeses, tossed with fresh vegetables and a tangy homemade dressing. Perfect as a make-ahead dish for picnics, potlucks, or quick meals.
Ingredients
Pasta
- 12 ounces rotini pasta
Meats & Cheeses
- ¼ pound oven roasted turkey, chopped into 2 inch long strips
- ¼ pound pepperoni, chopped into 2 inch long strips
- ¼ pound salami, chopped into 2 inch long strips
- 5 slices provolone cheese, chopped into 2 inch long strips
- ¼ cup parmesan cheese, freshly grated
Vegetables
- ½ head iceberg lettuce, thinly shredded
- 1 cup cherry tomatoes, quartered
- ½ cup pepperoncinis, sliced
- ½ cup red onion, thinly sliced
Dressing
- 1 cup mayonnaise (homemade or store-bought)
- 3 tablespoons red wine vinegar
- 1 tablespoon pepperoncini juice
- 2 teaspoons dried oregano
- 1 clove garlic, grated
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Prepare the dressing: In a medium-sized measuring cup, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic clove, salt, and black pepper until smooth. Cover and refrigerate until ready to use.
- Cook the pasta: In a large pot, bring water to a boil and cook the rotini pasta for 9 to 10 minutes, aiming for the lower end for al dente texture. Drain the pasta and rinse under cold water until completely cool to halt the cooking process and prevent sticking.
- Prepare the meats, cheeses, and vegetables: While the pasta is cooking and cooling, chop the oven roasted turkey, pepperoni, salami, and provolone cheese into 2 inch long strips. Thinly shred the iceberg lettuce, quarter the cherry tomatoes, slice the pepperoncinis, and thinly slice the red onion.
- Combine all salad ingredients: In a large mixing bowl, add the cooled pasta, chopped meats and cheeses, iceberg lettuce, cherry tomatoes, pepperoncinis, red onion, and freshly grated parmesan cheese. Pour the prepared dressing over the salad.
- Toss and chill: Toss everything thoroughly to coat all ingredients evenly with the dressing. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld and the pasta to absorb the dressing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Ensure the pasta is completely cooled before mixing to prevent wilting the lettuce.
- You can substitute the meats and cheeses with your preferred deli selections or make it vegetarian by omitting meats and using plant-based cheeses.
- The salad taste improves with chilling time, so prepare ahead for best results.
- Adjust salt and pepper in the dressing according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Grinder pasta salad, rotini pasta salad, Italian pasta salad, deli meat pasta salad, easy pasta salad, summer salad
