Grinder Pasta Salad Recipe
Introduction
Grinder Pasta Salad is a hearty and flavorful dish inspired by classic Italian subs. Packed with savory meats, cheeses, fresh veggies, and a tangy homemade dressing, it’s perfect for potlucks, picnics, or a satisfying lunch.
Ingredients
- 12 ounces rotini pasta
- ¼ pound oven roasted turkey, chopped in 2 inch long strips
- ¼ pound pepperoni, chopped in 2 inch long strips
- ¼ pound salami, chopped in 2 inch long strips
- 5 slices provolone cheese, chopped in 2 inch long strips
- ¼ cup parmesan cheese, freshly grated
- ½ head iceberg lettuce, thinly shredded
- 1 cup cherry tomatoes, cut into quarters
- 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
- Step 1: In a medium-sized measuring cup, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic, salt, and black pepper. Refrigerate until ready to use.
- Step 2: Bring a large pot of water to a boil and cook the rotini pasta until just al dente, about 9-10 minutes. Drain and rinse under cold water until cool.
- Step 3: While the pasta cooks and cools, prepare the meats, cheeses, and vegetables by chopping and slicing as specified.
- Step 4: In a large bowl, combine the cooled pasta, turkey, pepperoni, salami, provolone cheese, parmesan cheese, shredded lettuce, cherry tomatoes, pepperoncinis, and red onion.
- Step 5: Pour the dressing over the salad and toss well to coat everything evenly.
- Step 6: Refrigerate the pasta salad for at least 2 hours before serving to allow the flavors to meld and the pasta to absorb the dressing.
Tips & Variations
- For a vegetarian version, omit the meats and add more vegetables like cucumbers or bell peppers.
- Try substituting rotini with bowtie or penne pasta for a different texture.
- If you prefer a lighter dressing, use Greek yogurt mixed with a little mayonnaise instead.
- Add fresh herbs like basil or parsley for an extra burst of flavor.
Storage
Store the grinder pasta salad in an airtight container in the refrigerator for up to 3 to 4 days. Before serving, give it a good toss. If the salad seems dry after resting, stir in a little extra mayonnaise or a splash of red wine vinegar. This salad is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad in advance?
Yes, making the salad a few hours or even a day ahead allows the flavors to develop beautifully. Just keep it refrigerated and toss it lightly before serving.
Can I use pre-cooked deli meats?
Absolutely. Pre-cooked and sliced deli meats like turkey, salami, and pepperoni work perfectly and save time when preparing this salad.
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Grinder Pasta Salad Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
Description
A refreshing and hearty Grinder Pasta Salad featuring rotini pasta, oven roasted turkey, pepperoni, salami, provolone, parmesan, and crisp vegetables, all tossed in a tangy, homemade pepperoncini dressing. Perfect for potlucks, picnics, or a satisfying make-ahead meal.
Ingredients
Pasta
- 12 ounces rotini pasta
Meats
- 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 freshly grated parmesan cheese
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
- Make 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. Cover and refrigerate until ready to use.
- Cook the Pasta: Bring a large pot of water to a boil. Add the rotini pasta and cook until just al dente, following the lower end of package time, typically 9 to 10 minutes. Drain the pasta and rinse under cold water until completely cooled to stop cooking.
- Prepare the Ingredients: While the pasta is cooking and cooling, chop the oven roasted turkey, pepperoni, and salami into 2 inch long strips. Slice the provolone cheese into similar sized strips. Thinly shred the iceberg lettuce, quarter the cherry tomatoes, slice the pepperoncinis, and thinly slice the red onion.
- Combine the Salad: In a large bowl, add the cooled pasta, all the prepared meats, cheeses, and vegetables. Pour the chilled dressing over the top and toss everything gently but thoroughly until well coated with the dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 2 hours. This resting time allows flavors to meld beautifully and the pasta to soak up the dressing, enhancing the overall taste and texture.
Notes
- Store the salad in an airtight container in the refrigerator for up to 3 to 4 days for best freshness.
- For a tangier flavor, add more pepperoncini juice or a splash of extra red wine vinegar to the dressing.
- You can swap iceberg lettuce for romaine or mixed greens for a different texture.
- Feel free to substitute mayonnaise with a lighter option or Greek yogurt for a healthier dressing alternative.
- This salad is suitable for make-ahead meals and transports well for picnics or potlucks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Pasta Salad, Grinder Salad, Rotini Salad, Italian Cold Salad, Picnic Salad, Make-Ahead Salad, Pepperoni Pasta Salad
