Grinder Pasta Salad
This grinder pasta salad takes everything you love about a classic Italian sub and turns it into a crowd-pleasing pasta salad. With chopped romaine, salami, pepperoni, ham, provolone, banana peppers, and a creamy vinaigrette-style dressing, it’s the perfect side dish for picnics, potlucks, or summer dinners.
Servings: 12 cups
Calories: 186kcal
Equipment
- Mixing Bowls
Ingredients
Vegetables
- 1 small head of romaine lettuce chopped
- 6 slices fresh tomato
- Banana pepper rings to taste
- Thinly sliced red onions to taste
Deli Meats and Cheese:
- 12 slices pepperoni
- 6 slices salami
- 6 slices deli ham
- 6 slices provolone cheese
Pasta:
- 12 ounces rotini pasta cooked and rinsed with cold water
Dressing:
- 1/2 cup mayonnaise
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Start by chopping the romaine lettuce, tomatoes, banana pepper rings, and red onions into bite-sized pieces. Cook the rotini pasta according to the package instructions, then rinse it with cold water to stop the cooking. Drain the pasta very well.
- In a small bowl, whisk together the mayonnaise, olive oil, red wine vinegar, Italian seasoning, salt, and black pepper until well combined.
- In a large mixing bowl, combine the chopped vegetables, deli meats, and cheese. Add the cooked rotini pasta and pour the dressing over the top. Toss everything together until evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to combine. Serve cold and enjoy!
Notes
Tip: Double the amount of meat, cheese, and veggies (which may need more dressing) but not the pasta. This will make it more colorful and put the flavor on the extras and not just the rotini.
Nutrition
Serving: 1cup | Calories: 186kcal