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–+ servings
Italian Grinder Pasta Salad

Ultimate Italian Grinder Pasta Salad for Flavorful Gatherings

A versatile and flavorful Italian Grinder Pasta Salad that is perfect for any gathering, bringing together rich deli flavors in a refreshing chilled dish.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 12 oz Rotini Pasta Cook according to package instructions.
For the Meats
  • 6 oz Pepperoni Diced
  • 6 oz Salami Diced
  • 6 oz Ham Diced
For the Fresh Veggies
  • 4 cups Shredded Iceberg Lettuce Add just before serving.
  • 1 cup Sliced Red Onions Soaked in cold water to mellow flavor.
  • 1 cup Sliced Banana Peppers Can swap for sweet bell peppers.
  • 1 cup Sliced Black Olives Can swap for green olives.
  • 1 cup Chopped Tomatoes Halved cherry tomatoes are a great alternative.
For the Cheeses
  • 1 cup Shredded Provolone Cheese Can substitute with mozzarella or feta.
  • 1/2 cup Grated Parmesan Cheese Can be omitted for a lighter salad.
For the Creamy Dressing
  • 1 cup Mayonnaise Greek yogurt can be a tangy alternative.
  • 1 4 Red Wine Vinegar Apple cider vinegar can also be used.
  • 1/2 cup Olive Oil Any neutral oil can work too.
  • 1 tbsp Italian Seasoning Fresh herbs can give a more vibrant taste.
  • to taste Salt & Black Pepper Enhances flavor to your preference.

Equipment

  • Large Pot
  • Mixing Bowl
  • Colander
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions, typically 8-10 minutes until al dente. Drain and rinse under cold water. Allow cooling.
  2. Combine the Meats: In a large mixing bowl, combine cooled rotini, diced pepperoni, salami, and ham. Toss evenly.
  3. Add the Vegetables: Fold in shredded iceberg lettuce, sliced red onions, banana peppers, black olives, and chopped tomatoes. Mix gently.
  4. Prepare the Dressing: In a bowl, whisk together mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and pepper until smooth.
  5. Toss the Salad: Pour dressing over the pasta and meat mixture, tossing gently until all ingredients are coated.
  6. Chill the Salad: Cover and refrigerate for at least 30 minutes.
  7. Serve and Garnish: Toss salad before serving. Garnish with additional grated Parmesan or fresh herbs if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Keep shredded iceberg lettuce fresh by adding it just before serving. Mix before serving to ensure dressing is distributed.

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