Description
A classic Grinder Pasta Salad featuring rotini pasta combined with oven roasted turkey, pepperoni, salami, provolone, and fresh vegetables, all tossed in a tangy homemade red wine vinegar dressing. Perfect for picnics or potlucks, this chilled pasta salad offers a satisfying combination of savory meats, creamy cheeses, and crisp veggies.
Ingredients
Scale
Pasta and Meats
- 12 ounces rotini pasta
- ¼ pound oven roasted turkey, chopped into 2 inch long strips
- ¼ pound pepperoni, chopped into 2 inch long strips
- ¼ pound salami, chopped into 2 inch long strips
Cheeses
- 5 slices provolone cheese, chopped into 2 inch long strips
- ¼ cup parmesan cheese, freshly grated
Vegetables
- ½ head iceberg lettuce, thinly shredded
- 1 cup cherry tomatoes, cut into quarters
- ½ cup pepperoncinis, sliced
- ½ cup red onion, thinly sliced
Dressing
- 1 cup mayonnaise (homemade or store-bought)
- 3 tablespoons red wine vinegar
- 1 tablespoon pepperoncini juice
- 2 teaspoons dried oregano
- 1 clove garlic, grated
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Make the dressing: In a medium-sized measuring cup, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic clove, salt, and black pepper. Refrigerate until ready to use to allow the flavors to meld.
- Cook the pasta: Bring a large pot of water to a boil and cook the rotini pasta according to package instructions, aiming for the shortest cooking time (about 9-10 minutes) to keep it firm. Drain the pasta and rinse well under cold water until cooled to stop the cooking process.
- Prepare the ingredients: While the pasta cooks and cools, chop the oven roasted turkey, pepperoni, salami, and provolone cheese into 2 inch strips as specified. Thinly shred the iceberg lettuce, quarter the cherry tomatoes, slice the pepperoncinis and red onion.
- Combine ingredients: In a large bowl, mix together the cooled pasta, chopped meats, cheeses, shredded lettuce, cherry tomatoes, pepperoncinis, red onion, and grated parmesan cheese.
- Toss with dressing and chill: Pour the prepared dressing over the pasta salad and toss well to evenly coat all ingredients. Cover and refrigerate for at least 2 hours before serving to allow flavors to blend and for the pasta to fully absorb the dressing.
Notes
- Store leftover pasta salad in an airtight container in the refrigerator for up to 3 to 4 days.
- Rinsing the pasta under cold water after cooking prevents clumping and stops the cooking process.
- For best flavor, prepare the salad at least 2 hours ahead or even overnight to let the ingredients marinate.
- You can substitute the meats with your preferred deli selections or omit for a vegetarian option, adjusting the dressing accordingly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Grinder Pasta Salad, rotini pasta salad, deli meat pasta salad, Italian pasta salad, pasta salad with turkey, summer pasta salad, picnic salad
