Grinder Pasta Salad (Printable Version)
Rotini tossed with deli meats, cheese, veggies and tangy dressing - an Italian-inspired cold pasta dish perfect for any occasion.
# Ingredients:
→ Dressing
01 -
120 ml mayonnaise
02 -
15 ml banana pepper juice (from jar of banana pepper rings)
03 -
5 ml garlic powder
04 -
5 ml dried oregano
→ Salad
05 -
450 g rotini pasta
06 -
80 ml banana pepper rings
07 -
1/4 red onion, thinly sliced
08 -
240 ml cherry tomatoes, halved
09 -
140 g turkey salami, chopped
10 -
170 g deli turkey breast, chopped
11 -
225 g provolone cheese, sliced and chopped
# Steps:
01 -
Bring a pot of water to boil. Cook rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 -
In a small bowl, whisk together mayonnaise, banana pepper juice, garlic powder, and oregano until smooth and well combined.
03 -
Chop provolone cheese, turkey breast, and turkey salami into bite-sized pieces. Thinly slice red onion, halve cherry tomatoes, and chop banana pepper rings.
04 -
In a very large bowl, combine pasta, chopped meats, cheese, vegetables, and banana peppers. Pour dressing over top and toss thoroughly until all ingredients are evenly coated.
05 -
Serve immediately or cover and refrigerate until ready to serve.
# Notes:
01 -
This pasta salad can be made ahead and stored in the refrigerator for up to 3 days.
02 -
For best flavor, allow the salad to sit for at least 30 minutes before serving to let the flavors meld.