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Protein-Packed Grinder Pasta Salad Recipe Easy for a Crowd

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A hearty and flavorful pasta salad combining deli meats, chickpeas, fresh veggies, and a tangy dressing, perfect for large gatherings and potlucks.

Ingredients

Scale
  • 1 pound (450 g) rotini or any short pasta (fusilli or penne work great)
  • 8 ounces (225 g) sliced deli turkey or ham, chopped
  • 8 ounces (225 g) Genoa salami, diced
  • 1 cup (240 g) cooked chickpeas or white beans
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) diced cucumber, peeled if desired
  • 1/2 cup (75 g) diced red bell pepper
  • 1/3 cup (50 g) sliced black olives
  • 1/4 cup (15 g) thinly sliced red onion (optional)
  • 1 cup (120 g) shredded mozzarella or cubed provolone cheese
  • 1/3 cup (80 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Pinch of crushed red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley or basil (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450 g) of rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool and stop cooking. Set aside to drain well for about 5 minutes.
  2. While pasta cooks, chop 8 ounces (225 g) deli turkey or ham, 8 ounces (225 g) Genoa salami, and rinse 1 cup (240 g) cooked chickpeas. Dice cherry tomatoes, cucumber, red bell pepper, slice black olives and red onion thinly. Shred or cube 1 cup (120 g) mozzarella or provolone cheese.
  3. In a small bowl, whisk together 1/3 cup (80 ml) olive oil, 3 tablespoons (45 ml) red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, and 1/2 teaspoon garlic powder. Season with salt, black pepper, and crushed red pepper flakes if using. Adjust seasoning to taste.
  4. In a large mixing bowl, combine cooled pasta, chopped proteins, vegetables, and cheese. Pour dressing over and gently toss to coat all ingredients evenly without mashing.
  5. Cover bowl with plastic wrap and refrigerate for at least 1 hour, ideally 2-3 hours, to let flavors meld and pasta absorb dressing. Before serving, sprinkle fresh parsley or basil on top.

Notes

Cook pasta al dente and rinse with cold water to prevent mushiness. Pat veggies dry before mixing to avoid watering down the salad. Chill for at least 1 hour to let flavors meld. If salad seems dry after chilling, add more dressing and toss again. Prepare the night before for best results. For gluten-free, use gluten-free pasta. For dairy-free, omit cheese or use plant-based alternatives.

Nutrition

Keywords: pasta salad, protein-packed, deli meats, chickpeas, potluck recipe, easy pasta salad, crowd-pleaser, healthy pasta salad

Find it online: https://sofiaspice.com/protein-packed-grinder-pasta-salad-recipe-easy-for-a-crowd/