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
Scale
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
