Grinder Sandwich Pasta Salad
Grinder sandwich pasta salad takes the picnic classic and turns it into a full on meal with all the flavors of your favorite sub sandwiches. This hearty pasta salad features a blend of chopped deli meats, cheeses and hoagie vegetables tossed in a tangy combination of mayo and vinegar.
Servings: 12
Calories: 469kcal
Ingredients
- 1 lb rotini pasta
- 1 large head iceberg lettuce core removed, and thinly sliced
- 1/2 - 3/4 cup pickled banana peppers + 1 tbsp of the brine
- 6-8 slices provolone cheese roughly chopped
- 1 small red onion peeled & thinly sliced
- 8 slices deli turkey chopped
- 12-14 slices hard salami chopped
- 8 slices deli ham chopped
- 1 1/2 cups mayonnaise
- 1 cup red wine vinegar
- salt & pepper to taste
- 1 1/2 tsp dried oregano
- pinch crushed red pepper flakes optional
Instructions
- Cook the pasta in salted water according to the instructions on the package. When done, transfer it to a strainer and run it under cold water to stop the cooking process and cool it. Set it aside.
- To a large mixing bowl add the mayo, vinegar, seasonings, and brine. Whisk together until evenly combined.
- Add the cooled, cooked pasta to the bowl and gently toss until it's all evenly coated.
- Add the remaining ingredients, gently tossing again just until combined.
- Serve immediately and enjoy!
Notes
- The pasta salad can be made ahead of time, but do NOT add the shredded lettuce until just before serving.
- You can adjust the meats and cheeses to suit your taste.
- Make sure you're using real mayo and not mayonnaise style dressing or Miracle Whip.
Nutrition
Calories: 469kcal | Carbohydrates: 32g | Protein: 15g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 747mg | Potassium: 328mg | Fiber: 2g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 1mg