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
Scale
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
