Go Back
–+ servings
Grinder Pasta Salad

Grinder Pasta Salad: Your Perfect Summer Side Dish Delight

Enjoy this vibrant Grinder Pasta Salad, perfect for summer gatherings and customizable to your taste.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 minutes
Chilling Time 2 hours
Total Time 2 hours 39 minutes
Servings: 8 servings
Course: Salads
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Rotini Pasta swap for fusilli or penne if desired
For the Proteins
  • 1 cup Oven Roasted Turkey or chicken or chickpeas for vegetarian options
  • ½ cup Pepperoni consider turkey pepperoni or omit for a lighter dish
  • ½ cup Salami can be substituted with prosciutto or omitted
For the Cheeses
  • ½ cup Provolone Cheese or mozzarella or vegan cheese
  • ¼ cup Parmesan Cheese use nutritional yeast for dairy-free
For the Veggies
  • 2 cups Iceberg Lettuce use mixed greens or spinach as a substitute
  • 1 cup Cherry Tomatoes or diced tomatoes or colorful bell peppers
  • ¼ cup Pepperoncinis banana peppers can be used or omitted
  • ¼ cup Red Onion green onions or shallots can be alternatives
For the Dressing
  • 1 cup Mayonnaise or Greek yogurt or vegan mayo
  • 3 tablespoons Red Wine Vinegar can substitute with apple cider vinegar or lemon juice
  • 2 tablespoons Pepperoncini Juice pickle juice works well in its place
  • 1 teaspoon Dried Oregano Italian seasoning can be used instead
  • 1 clove Garlic minced; garlic powder can be substituted
  • Salt and Black Pepper to taste; essential for balance

Equipment

  • large pot
  • Mixing Bowl
  • colander
  • Whisk
  • Spatula
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Make Dressing: In a medium bowl, whisk together mayonnaise, red wine vinegar, and pepperoncini juice. Add dried oregano, minced garlic, and salt and black pepper to taste. Mix until well combined. Cover and refrigerate for at least 30 minutes.
  2. Cook Pasta: Bring salted water to a boil. Add rotini pasta and cook for 9 minutes. Drain and rinse under cold water to cool.
  3. Prep Ingredients: Slice oven-roasted turkey, pepperoni, and salami. Cube provolone and parmesan cheese, shred iceberg lettuce, halve cherry tomatoes, and chop red onion.
  4. Combine Ingredients: In a large mixing bowl, combine cooled pasta, meats, cheeses, and vegetables. Toss gently to mix evenly.
  5. Add Dressing: Drizzle dressing over the salad and toss gently to coat all ingredients uniformly.
  6. Chill: Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

The salad is customizable according to dietary needs. It can be made ahead and is perfect for gatherings.

Tried this recipe?

Let us know how it was!