Description
This Italian Grinder Pasta Salad is a vibrant and flavorful cold salad that combines al dente penne pasta with crisp iceberg lettuce, savory turkey pepperoni and slices, provolone cheese, and fresh vegetables like grape tomatoes and pepperoncini peppers. Tossed in a tangy and creamy dressing made with mayonnaise, red apple vinegar, garlic, and parmesan, this salad is perfect for picnics, potlucks, or a light dinner. Chilling the salad enhances the melding of bold Italian flavors.
Ingredients
Scale
Pasta
- 16 ounces penne pasta
Vegetables
- 4 ounces shredded iceberg lettuce
- 1 pint grape tomatoes, halved
- 1/2 cup sliced pepperoncini peppers
- 1/2 red onion, finely diced
Meats and Cheese
- 4 ounces turkey turkey turkey pepperoni
- 4 ounces turkey slices
- 4 ounces provolone cheese
- 1/4 cup grated parmesan cheese
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons red apple vinegar
- 2 teaspoons minced garlic
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta completely.
- Prepare the Dressing: In a mixing bowl, whisk together mayonnaise, red apple vinegar, minced garlic, sugar, dried oregano, salt, black pepper, and grated parmesan cheese until the dressing is smooth and well combined.
- Combine Salad Ingredients: In a large bowl, mix the cooled pasta with shredded iceberg lettuce, turkey turkey turkey pepperoni, turkey slices, provolone cheese, halved grape tomatoes, sliced pepperoncini peppers, and finely diced red onion.
- Toss with Dressing: Pour the prepared dressing over the salad mixture and gently toss everything together until the ingredients are evenly coated with the dressing.
- Chill Before Serving: Cover the salad and refrigerate it for at least one hour to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- Be sure to rinse the pasta with cold water after cooking to cool it and prevent it from sticking.
- Adjust the amount of pepperoncini peppers if you prefer less heat.
- This salad can be made a day ahead for convenience and enhanced flavor.
- For a vegetarian version, omit the turkey pepperoni and slices and add extra cheese or vegetables.
- Use freshly grated parmesan for the best flavor in the dressing.
