Grinder Pasta Salad Recipe
Grinder Pasta Salad is a hearty and flavorful cold pasta salad featuring rotini pasta, oven roasted turkey, pepperoni, salami, provolone, fresh vegetables, and a zesty homemade mayo-based dressing. Perfect as a satisfying side or a light meal, this salad is chilled for at least two hours to allow the flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Pasta and Meats
- 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
Cheeses
- 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, salt, and black pepper until smooth and well combined. 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. Add the rotini pasta and cook according to the package instructions, aiming for the lower end of the recommended time (about 9 to 10 minutes) for al dente pasta. Drain the pasta and rinse it under cold water to cool it completely and stop further cooking.
- Prepare Meats, Cheeses, and Vegetables: While the pasta cooks and cools, chop the oven roasted turkey, pepperoni, and salami into 2-inch strips. Chop the provolone cheese into similar-sized strips, shred the iceberg lettuce thinly, quarter the cherry tomatoes, slice the pepperoncinis, and thinly slice the red onion.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, chopped oven roasted turkey, pepperoni, salami, provolone cheese, freshly grated parmesan, shredded iceberg lettuce, cherry tomatoes, pepperoncinis, and red onion. Toss gently to mix everything evenly.
- Add Dressing and Chill: Pour the prepared dressing over the combined ingredients. Toss well to thoroughly coat all components with the dressing. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to blend and the pasta to absorb the dressing, enhancing the overall taste and texture.
Notes
- For best results, use freshly grated parmesan cheese instead of pre-grated for more intense flavor.
- Adjust salt and pepper in the dressing to taste depending on your preference.
- Be sure to rinse the pasta well after boiling to cool it and prevent it from sticking together.
- Can be prepared a day in advance and stored covered in the refrigerator for convenient serving.
- This salad can be customized by substituting meats or cheeses according to preference.
Keywords: Grinder Pasta Salad, rotini pasta salad, Italian deli salad, cold pasta salad, turkey pasta salad, pepperoni salad, provolone cheese salad, easy pasta salad recipe
Find it online: https://cheflenacooks.com/grinder-pasta-salad-recipe/
