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Grinder Pasta Salad

Grinder Pasta Salad: A Summer Twist on Italian Flavors

Grinder Pasta Salad is a refreshing summer dish combining hearty meats, crisp veggies, and a creamy dressing, perfect for BBQs and potlucks.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Salads
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 1 lb Rotini Pasta Any pasta shape works, but rotini is the best choice.
For the Hearty Add-Ins
  • 1 cup Oven Roasted Turkey Grilled chicken is a great substitute.
  • 1 cup Pepperoni Chorizo can be used or omit for a milder option.
  • 1 cup Salami Replace with prosciutto or omit for a lighter salad.
  • 1 cup Provolone Cheese Mozzarella or cheddar can be used instead.
  • 1/2 cup Parmesan Cheese Freshly grated is ideal, or omit for a dairy-free alternative.
For the Fresh Ingredients
  • 2 cups Iceberg Lettuce Spinach or arugula are fantastic substitutes.
  • 1 cup Cherry Tomatoes Grape tomatoes or diced regular tomatoes work well.
  • 1/2 cup Pepperoncinis Swap for banana peppers if preferred.
  • 1 medium Red Onion Green onions give a milder flavor.
For the Creamy Dressing
  • 1 cup Mayonnaise Greek yogurt serves as a lighter alternative.
  • 1/4 cup Red Wine Vinegar Apple cider vinegar is a suitable substitute.
  • 1 tbsp Pepperoncini Juice Omit if a less zesty flavor is preferred.
  • 1 tbsp Dried Oregano Italian seasoning can also be used.
  • 2 cloves Garlic Fresh minced garlic is best; garlic powder works in a pinch.
For the Finishing Touches
  • 1 tsp Salt
  • 1 tsp Black Pepper

Equipment

  • Large pot
  • Medium bowl
  • Colander
  • mixing bowl
  • Plastic wrap

Method
 

Preparation
  1. In a medium bowl, whisk together mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, minced garlic, salt, and black pepper until smooth and creamy. Cover and refrigerate for at least 30 minutes.
  2. Bring a large pot of salted water to a boil and add the rotini pasta. Cook according to package instructions for al dente, typically 9 to 10 minutes. Drain and rinse under cold water.
  3. In a large mixing bowl, combine the cooled rotini with oven-roasted turkey, pepperoni, salami, provolone, and Parmesan cheese. Then add iceberg lettuce, cherry tomatoes, pepperoncinis, and red onion.
  4. Pour the dressing over the pasta and meat mixture, tossing gently to coat. Cover and chill in the refrigerator for a minimum of 2 hours.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best results, chop meats and cheeses uniformly and consider keeping the lettuce separate until serving.

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