Grinder Pasta Salad
All the savory, tangy goodness of an Italian grinder sandwich, now in pasta salad form. It's great for sharing at gatherings or keeping in the fridge for an easy weeknight side dish.
INGREDIENTS
- 12 ounces rotini pasta
- ¼ pound oven roasted turkey - chopped in 2 inch long strips
- ¼ pound pepperoni - chopped in 2 inch long strips
- ¼ pound salami - chopped in 2 inch long strips
- 5 slices provolone cheese - chopped in 2 inch long strips
- ¼ cup parmesan cheese - freshly grated
- ½ head iceberg lettuce - thinly shredded
- 1 cup cherry tomatoes - cut in 4's
- ½ cup pepperoncinis - sliced
- ½ cup red onion - thinly sliced
Dressing
- 1 cup mayonnaise - homemade or store-bought
- 3 tablespoons red wine vinegar
- 1 tablespoon pepperoncini juice
- 2 teaspoons dried oregano
- 1 clove garlic - grated
- ¼ teaspoon salt - or to taste preferences
- ¼ teaspoon black pepper - or to taste preferences
INSTRUCTIONS
- In a medium-sized measuring cup whisk together the mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic clove, salt, and black pepper. Refrigerate until ready to use.
- In a large pot, boil rotini pasta in water until cooked to lowest end of the time scale (typically 9 or 10 minutes). Drain and rinse the pasta under cold water until cool.
- Meanwhile, prep the meats, cheeses, and vegetables as specified above.
- In a large bowl, combine cooked and cooled pasta, prepped oven roasted turkey, pepperoni, salami, provolone cheese, parmesan cheese, iceberg lettuce, cherry tomatoes, pepperoncinis, and red onion.
- Pour dressing overtop and toss well to coat. Refrigerate for at least 2 hours before serving to allow flavors to blend and the pasta to soak up the dressing.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 3 to 4 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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