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A delicious plate of Homemade High Protein Grinder Pasta Salad - loudasrecipes

Homemade High Protein Grinder Pasta Salad

This Homemade High Protein Grinder Pasta Salad is a hearty and flavorful dish, packed with deli meats, fresh vegetables, and a creamy, tangy dressing. Perfect for a satisfying meal or a crowd-pleasing side.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Main Dish, Salad
Cuisine: American, Deli-style
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz pasta I always use Barilla Protein+ for a better macro profile. Cook according to package directions.
  • 2.5 cups cucumber Diced or sliced into bite-sized pieces.
  • 2.5 cups cherry tomatoes Halved or quartered for easier eating.
  • 2.5 cups cabbage Finely shredded into thin ribbons for best texture.
  • 1.25 cups onion Finely diced for a subtle bite.
  • 1.25 cups banana peppers Sliced or chopped, for a tangy kick.
  • 6 oz turkey Sliced into 1/2-inch wide strips for a hearty addition.
  • 6 oz ham Diced or sliced to complement the other meats.
  • 6 oz pepperoni Sliced for a classic grinder flavor.
  • 6 oz provolone Diced into small 1/4-inch cubes for even distribution.
  • 0.75 cup greek yogurt Fage non-fat is recommended for thickest, creamy consistency.
  • 2.5 tbsp mayonnaise Hellmann's is preferred for authentic grinder flavor.
  • 2.5 tbsp white wine vinegar Adds a bright, tangy counterpoint.
  • 0.25 cup parmesan Freshly grated for best flavor.
  • 1 tbsp honey Balances the tanginess of the dressing.
  • 2 cloves garlic cloves Freshly minced for a sharper bite.
  • 1 tbsp dijon Adds depth and a slight kick to the dressing.
  • 0.5 tsp salt Adjust to taste.
  • 0.25 tsp black pepper Freshly ground for best flavor.
  • 0.125 tsp red pepper flakes For a touch of heat, adjust to preference.

Equipment

  • Large Bowl
  • Cutting Board
  • Knife
  • Whisk

Method
 

  1. Cook pasta according to package directions until al dente. Rinse immediately with cold water and drain thoroughly to prevent sticking and cool the pasta.
  2. While the pasta cooks, prepare your vegetables: dice the cucumber, halve the cherry tomatoes, finely shred the cabbage into thin ribbons, finely dice the onion, and slice the banana peppers.
  3. Prepare the deli meats and cheese: slice the turkey and ham into 1/2-inch wide strips, and dice the provolone into small 1/4-inch cubes.
  4. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, white wine vinegar, parmesan, honey, freshly minced garlic, dijon mustard, salt, black pepper, and red pepper flakes to create the creamy dressing.
  5. Add the cooled pasta, all the prepared vegetables (cucumber, cherry tomatoes, cabbage, onion, banana peppers), turkey, ham, pepperoni, and provolone cheese to the bowl with the dressing.
  6. Toss everything gently but thoroughly until all ingredients are well combined and evenly coated with the dressing.
  7. Serve immediately for fresh flavors, or for best results, chill the pasta salad in the refrigerator for at least 30 minutes (or up to a few hours) to allow the flavors to meld and develop.

Notes

This pasta salad is fantastic for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For an extra pop of flavor, a sprinkle of fresh parsley or oregano before serving can be a great addition.