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–+ servings
Italian Grinder Pasta Salad

Italian Grinder Pasta Salad: The Ultimate Summer Delight

Discover the Italian Grinder Pasta Salad, a vibrant blend that combines classic deli flavors with pasta for a customizable, crowd-pleasing dish.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 16 oz Rotini Pasta Gluten-free pasta works perfectly too.
For the Meats
  • 6 oz Pepperoni Turkey pepperoni is a leaner alternative.
  • 6 oz Chopped Salami Can substitute with turkey or chicken deli slices.
  • 6 oz Chopped Ham Omit for a vegetarian alternative.
For the Veggies
  • 4 cups Shredded Iceberg Lettuce Romaine or spinach works as alternatives.
  • 1 cup Sliced Red Onions Green onions can be used for a milder taste.
  • 1 cup Sliced Banana Peppers Chopped pickles or mild jalapeños can substitute.
  • 1 cup Sliced Black Olives Feel free to swap for green olives.
  • 1 cup Chopped Tomatoes Any firm tomato variety will work.
For the Cheeses
  • 1 cup Shredded Provolone Cheese Mozzarella or feta are excellent substitutes.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast works as a non-dairy alternative.
For the Dressing
  • 1 cup Mayonnaise Swap in Greek yogurt for a lighter option.
  • 1/4 cup Red Wine Vinegar Apple cider vinegar can substitute.
  • 1/4 cup Olive Oil Avocado oil is a lighter alternative.
  • 1 tbsp Italian Seasoning A mix of dried basil, oregano, and thyme can work.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.

Equipment

  • Large pot
  • Colander
  • large mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the pasta by boiling salted water, adding rotini pasta, and cooking for 8-10 minutes until al dente. Drain and rinse under cold water.
  2. In a large mixing bowl, combine cooled rotini pasta with diced pepperoni, chopped salami, and ham. Fold in shredded iceberg lettuce, sliced red onions, banana peppers, black olives, and chopped tomatoes. Sprinkle shredded provolone and grated Parmesan cheese on top.
  3. Prepare the dressing by whisking mayonnaise, red wine vinegar, and olive oil until smooth. Add Italian seasoning, salt, and pepper. Blend thoroughly.
  4. Pour the dressing over the pasta mixture and toss together until all ingredients are coated. Cover and chill in the refrigerator for at least 30 minutes.
  5. After chilling, toss lightly and serve in a large bowl. Garnish with extra grated Parmesan or herbs if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Chilling the salad for 30 minutes enhances the flavors. Add lettuce just before serving to maintain its crispness. Always taste and adjust seasoning as needed.

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