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My love affair with this grinder pasta salad started at a neighborhood cookout when I needed something different from the usual macaroni salad. I took my favorite Italian sub flavors and turned them into this colorful bowl of happiness. Now it's the dish everyone begs me to bring to summer gatherings its become my signature potluck recipe.
Pure Pasta Joy
This salad brings together everything wonderful about a loaded Italian sandwich but in a fun pasta form. I love how the tangy dressing seeps into all the pasta twirls while those chunks of meat and cheese make every bite satisfying. The best part? It actually tastes better after hanging out in the fridge for a bit making it perfect for busy days.
What You'll Need
- Rotini Pasta: Holds dressing and mixes well with other ingredients.
- Mayonnaise: Creates a creamy base for the dressing.
- Red Wine Vinegar: Adds tanginess to balance flavors.
- Banana Peppers and Juice: Provide zest and a touch of heat.
- Garlic Powder and Oregano: Essential for the savory dressing.
- Salami and Deli Turkey: Thinly sliced for a classic grinder flavor.
- Sliced Provolone Cheese: Adds a creamy, savory element.
- Cherry Tomatoes: For a fresh, juicy bite.
- Red Onion: Adds crunch and bold flavor.
Let's Make Salad
- Cook the Pasta
- Bring a pot of water to a boil and cook rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
- Make the Dressing
- In a small bowl, whisk together mayonnaise, red wine vinegar, banana pepper juice, garlic powder, and oregano until smooth.
- Prep the Ingredients
- Chop provolone cheese, salami, and turkey into bite-sized pieces. Slice red onion, halve cherry tomatoes, and chop banana peppers.
- Assemble the Salad
- In a large bowl, combine cooked pasta, chopped meats and cheese, onion, tomatoes, and banana peppers. Drizzle dressing over the top and toss to coat evenly.
- Serve
- Serve immediately or refrigerate in an airtight container until ready to serve. Toss again before serving if chilled.
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My Kitchen Tips
Don't worry if you can't find rotini any short pasta works great here. Sometimes I roll up the meats and cheese for fancy occasions but usually I just give everything a quick chop. Start with less dressing you can always add more. And definitely give it some chill time the flavors get even better.
Make It Your Own
The beauty of this salad is how flexible it is. Switch up the meats with pepperoni or roast beef toss in different cheeses like fresh mozzarella. Sometimes I add crunchy bell peppers or briny olives. When I'm feeling spicy I'll mix some red pepper flakes into the dressing it adds such a nice kick.
Keeping It Fresh
This salad keeps beautifully in the fridge for about three days making it perfect for meal prep. Just hold off on adding any lettuce until you're ready to serve nobody likes soggy greens. I often make a big batch on Sunday for easy lunches through the week.
Frequently Asked Questions
- → Can I make this pasta salad ahead of time?
- Yes, you can make it a day ahead. The flavors will actually develop more in the fridge. Just give it a quick toss before serving.
- → What can I substitute for banana peppers?
- Pepperoncini peppers make a great substitute, or you can use pickled jalapeños for more heat. For the juice in the dressing, use any pickle juice or additional vinegar.
- → How long does this pasta salad keep?
- It keeps well in the refrigerator for 3-4 days. The pasta might absorb some dressing, so you may want to add a bit more dressing when serving leftovers.
- → Can I use different meats and cheese?
- Yes, you can swap in any deli meats and cheeses you prefer. Ham, pepperoni, or mozzarella work great. Just keep the proportions similar.
- → Why rinse the pasta with cold water?
- Rinsing stops the cooking process and cools the pasta quickly. This prevents it from getting mushy and allows you to mix it with other ingredients right away.