Description
All the savory, tangy goodness of an Italian grinder sandwich, now in pasta salad form. Great for gatherings or easy weeknight sides.
Ingredients
12 ounces rotini pasta
¼ pound oven roasted turkey – chopped in 2 inch strips
¼ pound pepperoni – chopped in 2 inch strips
¼ pound salami – chopped in 2 inch strips
5 slices provolone cheese – chopped in 2 inch strips
¼ cup parmesan cheese – freshly grated
½ head iceberg lettuce – shredded
1 cup cherry tomatoes – quartered
½ cup pepperoncinis – sliced
½ cup red onion – thinly sliced
Dressing:
1 cup mayonnaise
3 tablespoons red wine vinegar
1 tablespoon pepperoncini juice
2 teaspoons dried oregano
1 clove garlic – grated
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
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Whisk together mayonnaise, vinegar, pepperoncini juice, oregano, garlic, salt, and pepper. Chill.
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Cook rotini until al dente. Rinse with cold water.
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Prep meats, cheese, and vegetables as listed.
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In a large bowl, combine pasta, meats, cheese, lettuce, tomatoes, pepperoncinis, and onion.
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Add dressing and toss to coat. Refrigerate 2 hours before serving.
Notes
Chill at least 2 hours for best flavor.
Store up to 3 days in the fridge.
Add lettuce just before serving for crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: Italian American