Description
Grinder Pasta Salad brings all the bold, tangy flavors of a classic deli grinder sandwich into a cold, creamy, and satisfying pasta salad. Loaded with salami, cheese, crisp veggies, and a zesty homemade dressing, it’s perfect for picnics, potlucks, or meal prep.
Ingredients
- 12 oz pasta (rotini, penne, or other short shape)
- 1 cup salami, sliced or chopped
- 1 cup provolone or mozzarella cheese, cubed or shredded
- 1/2 red onion, thinly sliced
- 1/2 cup banana peppers or pepperoncini, sliced
- 1 cup cherry tomatoes, halved
- 2 cups iceberg lettuce or shredded romaine
- 1/2 cup mayo
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Cook pasta in salted water until al dente. Rinse with cold water and drain well.
- In a bowl, whisk together mayo, vinegar, olive oil, mustard, garlic powder, oregano, salt, and pepper to make the dressing.
- In a large bowl, combine cooked pasta, salami, cheese, red onion, banana peppers, and tomatoes.
- Toss with the dressing until well coated.
- Chill for at least 30 minutes before serving.
- Just before serving, mix in the shredded lettuce for crunch.
Notes
- Swap in turkey pepperoni, mortadella, or roast beef for a different deli twist.
- Use cheddar or Swiss for a new flavor spin.
- Add cucumbers or black olives for extra texture and saltiness.
- For a low-carb version, use chopped cauliflower instead of pasta.
- Store lettuce separately if prepping ahead to keep it crisp.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
