Easy 62 min

Italian Grinder Pasta Salad

asian european filipino french german greek italian korean mediterranean middle eastern region main side sweet spicy sour bitter savory umami hard fast

Prep

36 min

Cook

26 min

Total

62 min

Ingredients (23)

2 tablespoons kosher salt g

1 pound fusilli or rotini pasta g

3 ounces turkey pepperon g

6 ounces sliced ham, diced g

6 ounces salami, diced g

8 ounces provolone cheese, provolone g

1/2 cup red onion g

1/2 cup pepperoncini peppers g

1 English cucumber, seeded and diced g

1 pint grape tomatoes, quartered g

1 yellow bell pepper, diced g

1 cup olives g

1 tablespoon McCormick Salad Supreme Seasoning g

1/4 cup red wine vinegar g

2 tablespoons brine from pepperoncini peppers g

2 teaspoons dried oregano g

1 teaspoon crushed red pepper, optional g

1 tablespoon sugar g

1 teaspoon pepper g

1 teaspoon garlic powder g

2 teaspoons Dijon mustard g

2/3 cup olive oil g

1/3 cup grated Parmesan cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of water to a boil. Add 2 tablespoon salt and pasta to water and cook, stirring often, until pasta is tender with a bite, 9 to 10 minutes. Drain and rinse with cold water just enough to bring the pasta to lukewarm or room temperature. Drain well.

Add drained pasta to a large bowl and add meats, cheeses and vegetables (through olives) on top. Sprinkle salad seasoning over the bowl.

In a separate bowl, whisk together remaining salt, vinegar, brine, oregano, red pepper flakes, sugar, pepper, garlic powder, mustard, and olive oil until well combined. Stir in Parmesan cheese. Pour dressing over pasta salad mixture and toss until everything is fully coated. Serve immediately or refrigerate until ready to serve.