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–+ servings
Italian Grinder Pasta Salad

Italian Grinder Pasta Salad: A Vibrant Summer Delight

This Italian Grinder Pasta Salad combines hearty cured meats and crunchy veggies, making it a refreshing summer dish that's entirely customizable.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Rotini Pasta Substitute with gluten-free pasta if needed.
For the Meats
  • 4 ounces Pepperoni Can replace with turkey pepperoni or omit for vegetarian.
  • 4 ounces Salami Use turkey salami or omit for vegetarian.
  • 4 ounces Ham Consider roast beef as a substitute or omit for vegetarian.
For the Veggies
  • 4 cups Shredded Iceberg Lettuce Swap for romaine for a different texture.
  • 1 medium Sliced Red Onion Soak in cold water for a milder flavor.
  • 1 cup Sliced Banana Peppers Use pickled jalapeños for more spice.
  • 1 cup Sliced Black Olives Substitute with green olives if preferred.
  • 1 cup Chopped Tomatoes Use cherry tomatoes cut in halves for a sweeter option.
For the Cheeses
  • 1 cup Shredded Provolone Cheese Mozzarella pearls can be used as an alternative.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can be used for a vegan option.
For the Dressing
  • 1 cup Mayonnaise Greek yogurt can replace for a healthier twist.
  • 3 tablespoons Red Wine Vinegar Apple cider vinegar is a good substitute.
  • 1/4 cup Olive Oil Consider using flavored oil for extra taste.
  • 1 tablespoon Italian Seasoning Fresh herbs can work as a replacement.
  • to taste Salt & Black Pepper Adjust seasoning to personal taste.

Equipment

  • large pot
  • Colander
  • Mixing bowl
  • Small bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the pasta in a large pot of salted boiling water according to package instructions, about 8-10 minutes until al dente. Drain and rinse under cold water. Set aside to cool.
  2. In a large mixing bowl, combine the cooled pasta with pepperoni, salami, and ham, followed by the veggies: iceberg lettuce, red onions, banana peppers, black olives, and tomatoes. Toss gently.
  3. Prepare the dressing by whisking together mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and pepper in a separate bowl.
  4. Pour the dressing over the pasta mixture, tossing gently to coat. Cover and refrigerate for at least 30 minutes.
  5. Before serving, stir the salad to redistribute the dressing and garnish if desired. Serve chilled.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 38gProtein: 12gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 950mgPotassium: 200mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Chill for at least 30 minutes before serving for the best flavor. Consider adding fresh herbs just before serving for an added freshness.

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