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–+ servings
Grinder Pasta Salad

Grinder Pasta Salad for Easy Summer Gatherings and Flavorful Fun

Delight in this vibrant Grinder Pasta Salad, brimming with savory meats and fresh veggies, perfect for summer BBQs.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rotini Pasta Can substitute with other small pasta shapes.
For the Meats
  • 0.25 lb Oven Roasted Turkey Can substitute with cooked chicken or ham.
  • 0.25 lb Pepperoni Can be omitted or substituted with salami.
  • 0.25 lb Salami Can be replaced with more turkey or a vegetarian alternative.
For the Cheeses
  • 5 slices Provolone Cheese Can substitute with mozzarella or vegan cheese.
  • 0.25 cup Parmesan Cheese Freshly grated; can substitute with nutritional yeast.
For the Veggies
  • 0.5 head Iceberg Lettuce Thinly shredded; can substitute with romaine or spinach.
  • 1 cup Cherry Tomatoes Cut in fourths; diced bell peppers can be a substitute.
  • 0.5 cup Pepperoncinis Sliced; can be omitted.
  • 0.5 cup Red Onion Thinly sliced; can substitute with green onions.
For the Dressing
  • 1 cup Mayonnaise Can substitute with Greek yogurt or vegan mayo.
  • 3 tablespoons Red Wine Vinegar Can substitute with white wine vinegar.
  • 1 tablespoon Pepperoncini Juice Can replace with pickle juice.
  • 2 teaspoons Dried Oregano Can substitute with Italian seasoning.
  • 1 clove Garlic Grated; can omit for a milder flavor.
  • Salt and Black Pepper Season to taste.

Equipment

  • medium bowl
  • large pot
  • colander
  • Large mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Dressing: In a medium bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, and grated garlic. Cover and refrigerate for 30 minutes.
  2. Cook the Pasta: Bring salted water to a boil, add rotini pasta, and cook for 9-10 minutes until al dente. Drain and rinse with cold water.
  3. Prep Add-Ins: Dice turkey, pepperoni, and salami. Slice provolone cheese, shred iceberg lettuce, quarter cherry tomatoes, and slice pepperoncinis and red onion.
  4. Combine Ingredients: In a large bowl, combine pasta, meats, cheeses, lettuce, tomatoes, pepperoncinis, and red onion. Toss gently.
  5. Add Dressing: Pour chilled dressing over the salad and toss until evenly coated.
  6. Chill and Serve: Cover and refrigerate the salad for at least 2 hours before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

Ensure pasta is cooked al dente; this will help maintain a delightful chewiness. Allow salad to chill for better flavor melding.

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