Italian Grinder Pasta Salad
A bright and fresh pasta salad combining salty meats, tangy peppers, and cool pasta, perfect for gatherings and picnics.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Omnivore
Ingredients
Scale
- 8 oz pasta (fusilli or rotini)
- 4 oz salami, diced
- 4 oz pepperoni, sliced
- 4 oz provolone cheese, diced
- 1 cup banana peppers, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup Italian dressing
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, salami, pepperoni, provolone cheese, banana peppers, cherry tomatoes, red onion, and black olives.
- Pour the Italian dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled and enjoy!
Notes
This salad can be made a day ahead for better flavor; just keep it refrigerated. For a lighter version, use low-fat dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://voxrecipes.com/italian-grinder-pasta-salad/