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–+ servings
Italian Grinder Pasta Salad

Italian Grinder Pasta Salad – A Flavorful Twist on Tradition

This Italian Grinder Pasta Salad is a delicious twist on the classic deli sandwich, perfect for summer outings and customizable for any dietary need.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 1 pound Rotini Pasta Substitute with gluten-free pasta if needed.
For the Meats
  • 4 ounces Sliced Pepperoni Use turkey pepperoni for a lighter option.
  • 4 ounces Chopped Salami Replace with smoked turkey for a leaner choice.
  • 4 ounces Chopped Ham Omit for a vegetarian version or use chickpeas.
For the Veggies
  • 2 cups Shredded Iceberg Lettuce Substitute with arugula for a peppery flavor.
  • 1 medium Sliced Red Onions Use green onions for a milder taste.
  • 1 cup Sliced Banana Peppers Substitute with jalapeños for extra heat.
  • 1 cup Sliced Black Olives Optional if you prefer a less salty taste.
  • 2 medium Chopped Tomatoes Use cherry tomatoes for sweetness.
For the Cheeses
  • 1 cup Shredded Provolone Cheese Substitute with mozzarella or feta cheese.
  • 1/2 cup Grated Parmesan Cheese Omit for a dairy-free version.
For the Dressing
  • 1 cup Mayonnaise Use Greek yogurt for a lighter alternative.
  • 3 tablespoons Red Wine Vinegar Substitute with apple cider vinegar.
  • 1/4 cup Olive Oil Can use any neutral oil.
  • 1 teaspoon Italian Seasoning Use fresh herbs for a brighter taste.
  • to taste Salt & Black Pepper Essential for seasoning to taste.

Equipment

  • large pot
  • colander
  • mixing bowl
  • whisk
  • Plastic wrap

Method
 

Step‑by‑Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add in the rotini pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water to stop the cooking process. Allow to cool completely.
  2. Combine the Meats: In a large mixing bowl, add the cooled rotini pasta. Stir in the sliced pepperoni, chopped salami, and chopped ham. Gently fold until evenly distributed.
  3. Add the Vegetables: Add shredded iceberg lettuce, sliced red onions, banana peppers, black olives, and chopped tomatoes. Mix well to incorporate evenly.
  4. Prepare the Dressing: In a separate bowl, whisk together mayonnaise, red wine vinegar, olive oil, Italian seasoning, and a pinch of salt and black pepper until smooth and creamy.
  5. Toss the Salad: Pour the dressing over the pasta and meat mixture, gently tossing to coat everything evenly with the dressing.
  6. Chill and Serve: Cover with plastic wrap and refrigerate for at least 30 minutes. Stir before serving and garnish with extra Parmesan cheese or fresh herbs if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 28gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 700mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Chill the salad for at least 30 minutes for better flavor melding. Add shredded lettuce just before serving for freshness.

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