Italian Grinder Pasta Salad
A nostalgic pasta salad loaded with turkey salami, turkey pepperoni, provolone cheese, and fresh veggies, perfect for potlucks and picnics.
Ingredients
Pasta and Meats
- 8 oz pasta (rotini or penne) Choose a pasta that holds dressing well.
- 4 oz turkey salami, diced Can be swapped for another type of salami.
- 4 oz turkey pepperoni, sliced Feel free to use regular pepperoni.
Vegetables and Cheese
- 1 cup sharp provolone cheese, diced Can be reduced for a lower cost.
- 1/2 cup banana peppers, sliced Adds a zing to the salad.
- 1/2 cup cherry tomatoes, halved Use ripe, sweet tomatoes for best flavor.
- 1/4 cup red onion, diced Can be omitted based on preference.
- 1/4 cup black olives, sliced Choose your favorite type of olives.
Dressing
- 1/2 cup Italian dressing Adjust according to taste preference.
- to taste Salt and pepper Use freshly cracked pepper for best flavor.
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta, turkey salami, turkey pepperoni, provolone, banana peppers, cherry tomatoes, red onion, and black olives.
- Drizzle with Italian dressing and mix well to coat all ingredients.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving. Serve cold.
Notes
Letting the salad rest allows the flavors to meld together better. Taste as you add dressing to control sogginess.