Grinder Pasta Salad
Created by dienia b on July 13, 2024
- Servings: 6
- Prep Time: 30m
- Cook Time: 20m
- Recipe #43164
Ingredients
- 1/2 pound dry fusilli pasta
- 6 cups water, boiling
- 1/2 teaspoon salt
- Salad
- 2 ounces pepperoni slices, cut in quarters
- 3 ounces ham, diced
- 3 ounces salami, diced
- 2 ounces provolone cheese, shredded
- 2 ounces Italian mixed cheese, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced pepperoncini peppers
- 1/4 cup dill pickle chips, chopped
- 1/2 cup grape tomatoes, sliced
- 1/4 cup yellow bell pepper, diced
- 1/4 cup black olives
- 1/2 cup iceberg lettuce, chopped
- Dressing
- 1/4 cup red wine vinegar
- 2 teaspoons brine from pepperoncini peppers
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon garlic salt
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- 2 ounces parmesan cheese, freshly grated
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente, drain.
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Step 2: Combine dressing ingredients in a mason jar and shake like crazy.
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Step 3: Salad: Combine with pasta adding the amount of ingredients you like and toss.
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Step 4: Add dressing and toss.
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Step 5: Season to taste.
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Step 6: Chill.
Nutritional Facts
- Serving Size: 1 (421.2 g)
- Calories 495.4
- Total Fat - 29.6 g
- Saturated Fat - 8.2 g
- Cholesterol - 56 mg
- Sodium - 1144.1 mg
- Total Carbohydrate - 36.6 g
- Dietary Fiber - 4.8 g
- Sugars - 2.9 g
- Protein - 21.7 g
- Calcium - 285.4 mg
- Iron - 1.6 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.2 mg