Grinder Pasta Salad
A creamy, tangy pasta salad inspired by a classic Italian grinder sandwich, made with pasta, crisp lettuce, deli meats, cheese, vegetables, and a zesty grinder-style dressing.
Ingredients
- * 8 ounces rotini pasta penne, or bowtie pasta
- * 2 cups chopped romaine lettuce
- * 1/2 cup chopped salami
- * 1/2 cup chopped ham or turkey
- * 3/4 cup diced provolone cheese
- * 1 cup halved cherry tomatoes
- * 1/4 cup thinly sliced red onion
- * 1/3 cup sliced pepperoncini
- * 1/2 cup mayonnaise
- * 2 tablespoons red wine vinegar
- * 1 tablespoon pepperoncini juice
- * 1 teaspoon Italian seasoning
- * 1/2 teaspoon garlic powder
- * 1/4 teaspoon salt plus more to taste
- * 1/4 teaspoon black pepper
- * 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package directions until al dente.
- Drain the pasta and rinse it under cold water until fully cooled.
- In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, Italian seasoning, garlic powder, salt, black pepper, and Parmesan cheese.
- Add the cooled pasta to the dressing and toss until evenly coated.
- Add the chopped salami, ham or turkey, provolone cheese, cherry tomatoes, red onion, and pepperoncini.
- Toss gently until everything is well combined.
- Add the chopped romaine lettuce and toss lightly just before serving.
- Taste and adjust with more salt, pepper, vinegar, or Parmesan if needed.
- Serve immediately or chill for 20 to 30 minutes before serving.
Notes
* Swap salami for pepperoni, turkey, roast beef, or grilled chicken.
* Use mozzarella, cheddar, or Swiss instead of provolone if preferred.
* Add the romaine lettuce right before serving to keep it crisp.
* Do not overcook the pasta, or the salad may become soft after mixing.
* For extra tangy flavor, add more pepperoncini juice or red wine vinegar.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* This salad is best served cold and does not need reheating.
* Freezing is not recommended because the lettuce, vegetables, and creamy dressing can lose their texture.
* To make ahead, prepare the pasta, dressing, meats, cheese, and vegetables in advance, then add the lettuce just before serving. ## Nutrition Nutrition information is estimated per serving. * Calories: 485
* Protein: 18g
* Carbohydrates: 39g
* Fat: 29g
* Saturated Fat: 9g
* Fiber: 3g
* Sugar: 4g
* Sodium: 980mg
* Use mozzarella, cheddar, or Swiss instead of provolone if preferred.
* Add the romaine lettuce right before serving to keep it crisp.
* Do not overcook the pasta, or the salad may become soft after mixing.
* For extra tangy flavor, add more pepperoncini juice or red wine vinegar.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* This salad is best served cold and does not need reheating.
* Freezing is not recommended because the lettuce, vegetables, and creamy dressing can lose their texture.
* To make ahead, prepare the pasta, dressing, meats, cheese, and vegetables in advance, then add the lettuce just before serving. ## Nutrition Nutrition information is estimated per serving. * Calories: 485
* Protein: 18g
* Carbohydrates: 39g
* Fat: 29g
* Saturated Fat: 9g
* Fiber: 3g
* Sugar: 4g
* Sodium: 980mg