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Grinder Pasta Salad

Grinder Pasta Salad: A Flavorful Twist on Summer Favorites

Grinder Pasta Salad is a refreshing dish that combines the bold flavors of an Italian grinder sandwich with hearty rotini pasta, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Salads
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Rotini Pasta Can substitute with fusilli or penne.
For the Meats
  • 0.25 pound Oven Roasted Turkey Can swap for chicken or omit for vegetarian options.
  • 0.25 pound Pepperoni Chorizo or salami make great substitutes.
  • 0.25 pound Salami Can be replaced with any preferred deli meat.
For the Cheeses
  • 5 slices Provolone Cheese Can substitute with mozzarella or dairy-free cheese.
  • 0.25 cup Parmesan Cheese Freshly grated, use pecorino Romano as an alternative.
For the Vegetables
  • 0.5 head Iceberg Lettuce Thinly shredded, can swap with spinach.
  • 1 cup Cherry Tomatoes Cut in quarters, substitute with diced bell peppers as needed.
  • 0.5 cup Pepperoncinis Sliced, use banana peppers or omit.
  • 0.5 cup Red Onion Thinly sliced, replace with green onions for a milder flavor.
For the Dressing
  • 1 cup Mayonnaise Use light or vegan mayo for a healthier option.
  • 3 tablespoons Red Wine Vinegar Apple cider vinegar works well as a substitute.
  • 1 tablespoon Pepperoncini Juice Use pickle juice for a similar tang.
  • 2 teaspoons Dried Oregano Italian seasoning can work in its place.
  • 1 clove Garlic Grated, garlic powder can also be used.
  • 0.25 teaspoon Salt To taste.
  • 0.25 teaspoon Black Pepper To taste.

Equipment

  • Large pot
  • Mixing bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic, salt, and black pepper until smooth and creamy. Cover the bowl and refrigerate the dressing for at least 30 minutes.
  2. Bring a large pot of salted water to a rolling boil and add the rotini pasta. Cook the pasta for about 9-10 minutes until it reaches an al dente texture. Drain the pasta in a colander and cool it under running cold water.
  3. In a large mixing bowl, combine the cooled rotini pasta with the oven-roasted turkey, pepperoni, salami, provolone cheese, freshly grated parmesan, shredded iceberg lettuce, quartered cherry tomatoes, sliced pepperoncinis, and thinly sliced red onion. Stir gently to ensure all ingredients are evenly distributed.
  4. Remove the chilled dressing from the refrigerator and pour it over the combined ingredients in the large bowl. Toss everything together until all components are well-coated in the creamy dressing.
  5. Cover the bowl of dressed salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 2 hours to allow the flavors to blend beautifully.
  6. Before serving, give the Grinder Pasta Salad a gentle toss to refresh the ingredients and garnish with extra grated parmesan or fresh herbs if desired.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This salad can be prepared a day in advance, making it ideal for gatherings or busy summers. Just mix fresh ingredients when ready to serve.

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