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Italian Grinder Pasta Salad

Savor the Sunshine with Italian Grinder Pasta Salad Delight

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Enjoy a vibrant Italian Grinder Pasta Salad that combines deli meats, creamy cheeses, and fresh veggies for a refreshing taste. Perfect for any gathering!
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salads
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rotini Pasta Feel free to swap with gluten-free pasta if needed.
For the Meats
  • 4 ounces Pepperoni Turkey pepperoni is a lighter alternative.
  • 4 ounces Salami Consider turkey or chicken salami for a leaner option.
  • 4 ounces Ham Omit for a vegetarian version or replace with marinated veggies.
For the Veggies
  • 2 cups Iceberg Lettuce Romaine or arugula can be used for a different texture.
  • 1 medium Red Onion Substitute green onions for a milder taste.
  • 1 cup Banana Peppers Pickled jalapeños can amp up the heat.
  • 1 cup Black Olives Omit for a lighter salad or swap for green olives for a twist.
  • 1 cup Tomatoes Cherry tomatoes or diced regular ones are great options.
For the Cheeses
  • 4 ounces Provolone Cheese Mozzarella or feta can be swapped for different flavors.
  • 1/2 cup Parmesan Cheese Nutritional yeast works as a dairy-free substitute.
For the Dressing
  • 1/2 cup Mayonnaise Greek yogurt is a healthier choice.
  • 1/4 cup Red Wine Vinegar White wine vinegar or apple cider vinegar can be used instead.
  • 1/4 cup Olive Oil Avocado oil offers a unique flavor.
  • 1 tablespoon Italian Seasoning Use fresh herbs for a brighter taste.
  • 1 teaspoon Salt Adjust according to your dietary preferences.
  • 1 teaspoon Black Pepper Adjust according to your dietary preferences.

Equipment

  • large pot
  • Mixing Bowl
  • colander
  • whisk
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Cook Pasta: Bring a large pot of salted water to a boil, add rotini pasta, and cook until al dente, about 8-10 minutes. Drain and rinse under cold water until cool.
  2. Mix Dry Ingredients: Combine cooled pasta with pepperoni, salami, and ham in a large mixing bowl, folding gently to mix.
  3. Add Veggies and Cheese: Stir in lettuce, red onions, banana peppers, black olives, tomatoes, provolone, and parmesan cheese until well combined.
  4. Prepare Dressing: Whisk together mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and pepper until smooth.
  5. Combine: Pour dressing over pasta mixture and toss until everything is evenly coated.
  6. Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
  7. Serve: Toss gently before serving, garnish with extra parmesan or fresh herbs, and enjoy cold.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 40gProtein: 15gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Mix right before serving to distribute flavors evenly and keep the lettuce fresh. Store in an airtight container in the fridge for up to 4 days.

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