Description

Grinder Pasta Salad is a flavorful and hearty cold pasta dish featuring rotini pasta tossed with a tangy mayonnaise-based dressing and a delicious mix of Italian deli meats, provolone cheese, fresh vegetables, and zesty banana peppers. Perfect as a satisfying lunch or a vibrant side for gatherings, this salad combines a balance of creamy, savory, and tangy notes with a variety of textures.

Ingredients

Scale

Pasta

1 pound rotini pasta

Dressing

1/2 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon banana pepper juice
1 teaspoon garlic powder
1 teaspoon oregano

Salad Mix-ins

5 ounces salami, chopped
6 ounces deli turkey breast, chopped
8 ounces sliced provolone cheese, chopped
1 cup cherry tomatoes, halved
1/3 cup banana pepper rings
1/4 red onion, chopped

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Instructions

Cook Pasta: Cook the rotini pasta in a large pot of boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water to cool the pasta and stop the cooking process.
Make Dressing: In a small bowl, whisk together mayonnaise, red wine vinegar, banana pepper juice, garlic powder, and oregano until the mixture is smooth and well combined, creating a tangy, creamy dressing.
Prep Salad Ingredients: Chop the salami, turkey, provolone cheese, and red onion into bite-sized pieces. Halve the cherry tomatoes to add freshness and juiciness to the salad.
Combine Salad: In a large mixing bowl, add the cooled pasta and all the chopped ingredients, including banana pepper rings. Drizzle the prepared dressing over the salad and toss gently until everything is evenly coated.
Serve: Serve the salad immediately for the best texture and flavor, or refrigerate for later to allow the flavors to meld together nicely. The salad can be served cold or at room temperature.

Notes

Be careful not to overcook the pasta; al dente texture works best to prevent the salad from becoming mushy.
You can substitute the meats and cheese with vegetarian alternatives to make a vegetarian version.
Adjust the amount of banana pepper juice and rings to control the spice and tanginess level.
This salad tastes better if refrigerated for at least an hour to let flavors meld.
Store leftovers in an airtight container in the fridge for up to 3 days.