Grinder Pasta Salad Twist (Printable Version)
Rotini, deli meats, and veggies tossed in creamy dressing for a vibrant, flavorful meal.
# What You'll Need:
→ Dressing
01 - 1/2 cup mayonnaise
02 - 2 tbsp red wine vinegar
03 - 1 tablespoon banana pepper juice
04 - 1 tsp garlic powder
05 - 1 tsp oregano
→ Salad
06 - 1/3 cup banana pepper rings
07 - 1/4 red onion, sliced thin
08 - 1 cup cherry tomatoes, halved
09 - 5 ounces salami, chopped
10 - 6 ounces deli turkey breast, chopped
11 - 8 ounces sliced provolone cheese, chopped
12 - 1 pound rotini pasta
# Steps to Follow:
01 - Bring a pot of water to boil on the stovetop. Follow the pasta instructions on the box to cook the pasta to al dente. Once cooked, drain and rinse the pasta under cold water to cool down.
02 - In a small bowl, whisk together the mayonnaise, red wine vinegar, banana pepper juice, garlic powder, and oregano until the dressing is smooth.
03 - Chop the provolone cheese, turkey, and salami into small bite-size pieces. Slice the onion thinly. Halve the cherry tomatoes and chop the banana pepper rings.
04 - Add the pasta and prepared salad ingredients to a very large bowl. Drizzle the dressing over the ingredients and toss everything together until evenly coated.
05 - Serve immediately or cover and store in the refrigerator until ready to serve.
# Additional Tips::
01 -
- Great for using up deli meats and cheeses already in your fridge
- Customizable with whatever veggies you love most
- Ready in just 20 minutes
- Perfect for gatherings meal prep or picnics
02 -
- Makes fantastic leftovers for lunches and snacks
- Freezes poorly but keeps well in the fridge for up to four days
- Packed with protein and flavor so it satisfies more than most pasta salads
03 -
- If you make this ahead let it sit 20 to 30 minutes so flavors deepen and meld
- Salt your pasta water really well for tastier noodles every time
- For picnic travel keep the dressing separate until just before serving to prevent sogginess