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Italian Grinder Pasta Salad

Italian Grinder Pasta Salad: Your New Picnic Favorite Delight

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This Italian Grinder Pasta Salad is a delightful bowl capturing the essence of a beloved deli sandwich, featuring fresh veggies, zesty dressing, and cured meats.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salads
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 16 ounces Rotini Pasta Feel free to use any favorite pasta shape or gluten-free alternative.
  • 6 ounces Sliced Pepperoni Turkey pepperoni is a lighter substitute.
  • 6 ounces Chopped Salami Try turkey or chicken deli slices for a leaner option.
  • 6 ounces Chopped Ham Omit for a vegetarian version or swap with marinated veggies.
  • 4 cups Shredded Iceberg Lettuce Add just before serving to keep it fresh.
  • 1 cup Sliced Red Onions Substitute with milder green onions if preferred.
  • 1 cup Sliced Banana Peppers Diced bell peppers make a milder choice.
  • 1 cup Sliced Black Olives Omit for a lighter profile or use green olives instead.
  • 2 cups Chopped Tomatoes Cherry tomatoes work beautifully for a pop of color.
  • 1 cup Shredded Provolone Cheese Mozzarella pearls or feta can be delightful alternatives.
  • 0.5 cup Grated Parmesan Cheese Freshly grated makes all the difference.
For the Dressing
  • 0.5 cup Mayonnaise Greek yogurt is a lighter option.
  • 3 tablespoons Red Wine Vinegar Apple cider vinegar is a suitable substitute.
  • 0.25 cup Olive Oil Avocado oil is another delicious alternative.
  • 1 teaspoon Italian Seasoning Fresh herbs can create an even brighter taste.
  • 1 teaspoon Salt Essential for perfect seasoning.
  • 0.5 teaspoon Black Pepper Essential for perfect seasoning.

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • small bowl
  • Spatula
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Cook the pasta in a large pot of boiling salted water for about 8-10 minutes until al dente, then drain and rinse under cold water to cool.
  2. While the pasta cools, chop your vegetables and cured meats into bite-sized pieces.
  3. In a large mixing bowl, combine the cooled pasta with the chopped meats, fresh veggies, and both shredded provolone and grated parmesan cheese, folding gently.
  4. In a separate small bowl, whisk together mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and black pepper to create the dressing.
  5. Pour the dressing over the pasta mixture and gently toss everything together to coat.
  6. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes.
  7. Before serving, give the salad a good toss and garnish with additional parmesan cheese or fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 15gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 8mg

Notes

Add lettuce just before serving for freshness. This salad can be prepared up to 4 days in advance, it tastes better after chilling.

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