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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This pasta salad is a delightful mix of Italian flavors, combining fusilli with a medley of meats like salami, pepperoni, ham, and turkey. The addition of cubed provolone and mozzarella, along with fresh vegetables, creates a vibrant dish. The grinder dressing, with its tangy red wine vinegar and banana pepper juice, brings everything together, making each bite a burst of flavor.
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Cook the pasta according to the package directions. Drain, rinse with cold water, and let it cool.
Whisk together all of the dressing ingredients.
Add the cooled pasta, meats, cheeses, tomatoes, banana peppers, onion, and bell pepper to a large bowl. Pour the dressing over top and toss until evenly coated.
Fold in the shredded lettuce just before serving. Top with extra Parmesan before serving.
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For a spicier kick, add more red pepper flakes to the dressing.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, but fusilli, rotini, or cavatappi work best for holding the dressing.
How long can I store this pasta salad?
This pasta salad can be stored in the refrigerator for up to 3 days. Add the lettuce just before serving to keep it fresh.
Can I make this salad vegetarian?
Yes, simply omit the meats and add more vegetables or a meat substitute if desired.
What can I use instead of banana pepper juice?
You can substitute with pickle juice, pepperoncini brine, or additional red wine vinegar for a similar tangy flavor.
