Description
Italian Grinder Pasta Salad combines rotini pasta, turkey pepperoni, provolone cheese, cherry tomatoes, black olives, red onion, and a creamy Italian dressing.
Ingredients
Scale
- 8 ounces of rotini pasta
- 6 ounces turkey pepperoni, sliced
- 6 ounces provolone cheese, cubed
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
- 1 tablespoon Italian seasoning
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil and add 8 ounces of rotini pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Once done, drain and rinse under cold water to stop the cooking process.
- Prepare the Dressing: In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup red wine vinegar, and 1 tablespoon of Italian seasoning. Season with salt and pepper to taste. Set aside.
- Combine Main Ingredients: In a large bowl, add the cooled pasta, 6 ounces of sliced turkey pepperoni, 6 ounces of cubed provolone cheese, 1 cup of halved cherry tomatoes, 1/2 cup of sliced black olives, 1/2 cup of diced red onion, and 1/4 cup of chopped fresh parsley.
- Add the Dressing: Pour the prepared dressing over the pasta mixture and toss gently until all ingredients are evenly coated.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Before serving, give the salad a good toss and adjust seasoning if needed. Serve chilled or at room temperature.