Description
Grinder Pasta Salad combines all the savory and tangy flavors of a classic Italian grinder sandwich into a refreshing and easy pasta salad. Perfect for gatherings or as a make-ahead side dish, this salad blends rotini pasta with turkey, pepperoni, salami, provolone, fresh vegetables, and a zesty homemade dressing that amplifies every bite.
Ingredients
Main Ingredients
- 12 ounces rotini pasta
- 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 freshly grated parmesan cheese
- 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 mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic, salt, and black pepper until smooth. Refrigerate the dressing until ready to use to allow the flavors to meld.
- Cook the Pasta: Bring a large pot of water to a boil and cook the rotini pasta according to package instructions, aiming for the lower end of the suggested cooking time (around 9-10 minutes) for a firm texture. Drain the pasta and rinse under cold water until completely cool to stop cooking and prevent sticking.
- Prep Meats, Cheeses, and Vegetables: While the pasta cooks and cools, prepare the meats by chopping oven roasted turkey, pepperoni, and salami into 2-inch long strips. Chop the provolone cheese into similar strips. Thinly shred the iceberg lettuce, quarter the cherry tomatoes, slice the pepperoncinis, and thinly slice the red onion.
- Assemble the Salad: In a large bowl, combine the cooled pasta, chopped turkey, pepperoni, salami, provolone cheese, parmesan cheese, shredded lettuce, cherry tomatoes, pepperoncinis, and sliced red onion.
- Add the Dressing and Toss: Pour the chilled dressing over the combined salad ingredients and toss well to coat every bite evenly with the tangy, creamy dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 2 hours, allowing the flavors to blend and the pasta to absorb the dressing for the best taste and texture.
Notes
- Store the pasta salad in an airtight container in the refrigerator for up to 3 to 4 days for optimal freshness.
- Using cold water to rinse the pasta immediately after cooking helps prevent it from overcooking and sticking together.
- Adjust salt and pepper in the dressing according to your taste preferences.
- This salad can be made a day ahead to deepen the flavor.
- Metric conversions are approximations and may vary slightly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
