Ingredients
Method
Cook and cool the pasta
- Cook the rotini pasta according to package directions, then drain and rinse with cold water to stop the cooking. The pasta should look tender but not mushy.
Build the grinder salad base
- Combine the cooled pasta, salami, pepperoni, ham, provolone, cherry tomatoes, banana peppers, and red onion in a large bowl. Toss until the meats and cheese are evenly distributed through the pasta.
- Add Italian dressing, Parmesan cheese, and Italian seasoning, then toss thoroughly to coat every piece. The mixture should look glossy with dressing and speckled with seasoning.
Chill to meld flavors
- Refrigerate the pasta salad for at least 2 hours to allow flavors to meld. For best results, cover it so the surface doesn’t dry out.
Finish and serve
- Just before serving, add the shredded iceberg lettuce and toss lightly to combine. The lettuce should stay crisp with visible strands.
- Adjust the dressing if needed, then serve. The salad should taste balanced and not dry.
Notes
Pro tip: rinse the pasta well with cold water so it stays firm enough to hold the deli meat mixture. Store covered in the refrigerator for up to 3 days; keep the lettuce separate if possible so it stays crisp. Freeze not recommended due to lettuce texture. For a lighter option, use reduced-sodium salami/pepperoni and choose a lower-oil Italian dressing.