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–+ servings
Italian Grinder Pasta Salad

Delicious Italian Grinder Pasta Salad Perfect for Gatherings

Experience the zesty flavors of Italian Grinder Pasta Salad, a light and refreshing twist on deli sandwiches.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Rotini Pasta Substitute with gluten-free pasta if needed.
For the Protein
  • 4 ounces Pepperoni Can be swapped with turkey pepperoni or omitted.
  • 4 ounces Salami Consider using turkey or plant-based alternative.
  • 4 ounces Ham Replace with grilled chicken if preferred.
For the Vegetables
  • 2 cups Shredded Iceberg Lettuce Romaine or arugula can be used.
  • 1 cup Red Onions Substitute with green onions for milder taste.
  • 1 cup Banana Peppers Use pepperoncini for a similar taste.
  • 1 cup Black Olives Green olives can be an alternative.
  • 1 cup Chopped Tomatoes Cherry tomatoes can be used for sweetness.
For the Cheeses
  • 4 ounces Provolone Cheese Substitute with mozzarella or vegan cheese.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can substitute for dairy-free.
For the Dressing
  • 1 cup Mayonnaise Greek yogurt for a lighter version.
  • 1/4 cup Red Wine Vinegar Apple cider vinegar can substitute.
  • 1/4 cup Olive Oil Avocado oil is a good alternative.
  • 2 teaspoons Italian Seasoning Fresh herbs like basil can be used instead.
  • to taste Salt & Black Pepper Adjust to your preferred taste.

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • spatula
  • measuring spoons
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Boil a large pot of salted water, add rotini pasta, and cook until al dente (8-10 min). Drain and cool.
  2. Combine the Meats: In a bowl, mix rotini, pepperoni, salami, and ham. Toss gently.
  3. Add the Vegetables: Incorporate shredded lettuce, red onion, banana peppers, black olives, and tomatoes. Stir gently.
  4. Mix the Cheeses: Fold in provolone and parmesan cheese until evenly distributed.
  5. Prepare the Dressing: Mix mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and pepper until smooth.
  6. Combine Salad and Dressing: Toss the dressing with the salad mixture until well coated.
  7. Chill the Salad: Cover and refrigerate for at least 30 minutes.
  8. Serve and Garnish: Toss before serving and garnish with additional parmesan or fresh herbs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

For enhanced flavor, chill the salad for a few hours. Add lettuce last if making in advance to prevent sogginess.

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