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High Protein Italian Grinder Pasta Salad

High Protein Italian Grinder Pasta Salad

High Protein Italian Grinder Pasta Salad is your new go-to for a refreshing, satisfying meal packed with flavor and muscle-building protein. This easy-to-make recipe brings all the deliciousness of an Italian grinder sandwich into a vibrant pasta salad, perfect for lunches, potlucks, or a light dinner.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound whole wheat rotini pasta (or other short pasta shape)
  • 1 cup cooked diced chicken breast or turkey breast (rotisserie chicken works great!)
  • 1/2 cup chopped salami (lean or regular)
  • 1/2 cup chopped ham (lean or regular)
  • 1/4 cup chopped pepperoni
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped cherry tomatoes
  • 1/4 cup chopped Kalamata olives (or black olives)
  • 1/4 cup chopped banana peppers (or mild pepperoncini)
  • 1/4 cup mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large pot
  • Large mixing bowl
  • Small bowl or jar with a lid
  • Large spoon or tongs

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the whole wheat rotini pasta and cook according to package directions until al dente. Drain the pasta thoroughly and rinse it under cold water to stop the cooking process and prevent it from sticking together. Transfer the drained pasta to a large mixing bowl.
    1 pound whole wheat rotini pasta
  2. While the pasta is cooking, finely dice your cooked chicken or turkey breast. Chop the salami, ham, and pepperoni into bite-sized pieces. Shred the mozzarella cheese and grate the Parmesan cheese if they are not already prepared.
    1 cup cooked diced chicken breast or turkey breast, 1/2 cup chopped salami, 1/2 cup chopped ham, 1/4 cup chopped pepperoni, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese
  3. Finely chop the red onion, green bell pepper, cherry tomatoes, Kalamata olives, and banana peppers. Ensure all the vegetable pieces are uniform in size for consistent distribution throughout the salad.
    1/4 cup chopped red onion, 1/4 cup chopped green bell pepper, 1/4 cup chopped cherry tomatoes, 1/4 cup chopped Kalamata olives, 1/4 cup chopped banana peppers
  4. Add the diced chicken/turkey, chopped salami, ham, pepperoni, shredded mozzarella, grated Parmesan, chopped red onion, green bell pepper, cherry tomatoes, Kalamata olives, and banana peppers to the bowl with the cooked pasta.
    1 pound whole wheat rotini pasta, 1 cup cooked diced chicken breast or turkey breast, 1/2 cup chopped salami, 1/2 cup chopped ham, 1/4 cup chopped pepperoni, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 cup chopped red onion, 1/4 cup chopped green bell pepper, 1/4 cup chopped cherry tomatoes, 1/4 cup chopped Kalamata olives, 1/4 cup chopped banana peppers
  5. In a separate small bowl or a jar with a lid, whisk together the mayonnaise, olive oil, red wine vinegar, Dijon mustard, dried oregano, and garlic powder. Season generously with salt and freshly ground black pepper to taste. Whisk until the dressing ingredients are well combined and emulsified.
    1/4 cup mayonnaise, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
  6. Pour the prepared dressing over the pasta and ingredient mixture in the large bowl. Gently toss everything together using a large spoon or tongs, ensuring that all the ingredients are evenly coated with the dressing.
  7. Cover the bowl tightly with plastic wrap or a lid. Refrigerate the High Protein Italian Grinder Pasta Salad for at least 30 minutes to allow the flavors to meld beautifully. For the best flavor, you can chill it for a few hours or even overnight. Serve chilled.

Notes

To store leftovers, transfer to an airtight container and refrigerate for up to 3-4 days. This salad is best enjoyed cold. Reheating is optional but may alter texture.