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Grinder Pasta Salad

Grinder Pasta Salad: Your New Go-To Flavorful Delight

Grinder Pasta Salad is a flavorful, customizable dish perfect for any gathering or meal.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Best Recipes
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 12 oz cooked pasta (short shapes like elbow macaroni) cooled
  • 2 cups diced cucumber substitute with bell peppers for variety
  • 2 cups halved cherry tomatoes fresh grape tomatoes work well too
  • 2 cups finely shredded cabbage or coleslaw mix swap for mixed greens for a lighter option
  • 1 cup diced sweet onion green onions can be used for a milder flavor
  • 1 cup chopped banana peppers jalapeños can be swapped for more heat
  • 6 oz chopped deli turkey can be replaced with grilled chicken or chickpeas for a meatless option
  • 6 oz chopped deli ham use smoked tofu for a vegetarian twist
  • 6 oz chopped turkey pepperoni substitute with salami or omit for a lighter salad
  • 6 oz chopped provolone cheese consider using dairy-free cheese for a vegan variation
For the Dressing
  • 3/4 cup Greek yogurt opt for dairy-free yogurt for a vegan version
  • 2 tbsp mayonnaise replace with more yogurt or a vegan mayo if desired
  • 2 tbsp white wine vinegar lemon juice can be a great alternative
  • 1/4 cup grated parmesan cheese nutritional yeast is a good substitute for a dairy-free option
  • 1 tbsp honey maple syrup can work well for a vegan alternative
  • 1 clove minced garlic garlic powder can serve as a quick substitute
  • 1 tbsp Dijon mustard use yellow mustard in a pinch
  • 1/2 tsp salt taste first, since the deli meats may add saltiness
  • 1/4 tsp black pepper freshly cracked pepper is preferable for flavor

Equipment

  • mixing bowl
  • Whisk
  • spatula
  • cutting board
  • knife

Method
 

Make the Dressing
  1. In a medium bowl, whisk together Greek yogurt, mayonnaise, white wine vinegar, grated parmesan, honey, minced garlic, and Dijon mustard until silky and smooth. Season with salt and black pepper to taste.
Combine Salad Ingredients
  1. In a large mixing bowl, combine the cooled cooked pasta, diced cucumber, halved cherry tomatoes, finely shredded cabbage, diced sweet onion, and chopped banana peppers. Toss until well mixed.
Mix Salad and Dressing
  1. Pour the dressing over the salad mixture and gently toss everything together until evenly coated.
Chill and Serve
  1. Cover the salad bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 22gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For best results, keep dressing separate until serving to maintain the salad's crunchiness.

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