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Two bowls of italian grinder pasta salad with creamy dressing, cherry tomatoes, and fresh herbs

High-Protein Italian Grinder Pasta Salad

5 from 1 vote
This high-protein italian grinder pasta salad combines pasta tossed with diced turkey, salami, and mozzarella pearls, green bell pepper, cherry tomatoes, and pepperoncini in a tangy greek yogurt grinder dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings : 6 servings

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Ingredients

For the Salad
  • 12 oz high-protein pasta, chickpea, lentil, or whole wheat rotini or fusilli
  • 1 cup diced cooked turkey breast
  • 1 cup diced salami or cured sausage
  • 1 cup mozzarella pearls or diced provolone
  • 1 green bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup sliced pepperoncini
  • ½ small red onion, finely diced
  • ½ cup parsley or fresh basil, roughly chopped
  • ¼ cup grated parmesan, for finishing
For the Creamy Grinder Dressing
  • ½ cup plain greek yogurt
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp pepperoncini brine
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, finely grated
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • salt, to taste
US Customary - Metric
Start Cooking

Instructions
 

  1. Cook the Pasta
    Bring a large pot of salted water to a boil and cook 12 oz high-protein pasta to al dente per the package directions. Drain, rinse under cold water to stop the cooking.
    Cooked penne pasta draining in a metal colander on a marble counter
  2. Make the Dressing
    In a small bowl or jar, whisk together ½ cup plain greek yogurt, 2 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp pepperoncini brine, 1 tbsp Dijon mustard, 2 cloves garlic (finely grated), 1 tsp dried oregano, ½ tsp red pepper flakes, and salt (to taste). Stir until smooth and creamy.
    Creamy grinder dressing ingredients with greek yogurt, dijon, oregano, and red pepper flakes in a metal bowl
  3. Combine the Salad
    In a large mixing bowl, add the cooked pasta, 1 cup diced cooked turkey breast, 1 cup diced salami or cured sausage, 1 green bell pepper, 1 cup cherry tomatoes (halved), ½ cup sliced pepperoncini, ½ small red onion, and ½ cup parsley or fresh basil. Toss to combine.
    Fold in 1 cup mozzarella pearls or diced provolone and ¼ cup grated parmesan. Pour the dressing over the salad and toss until everything is evenly coated.
    Unmixed italian grinder pasta salad ingredients with penne, mozzarella, turkey, tomatoes, peppers, and herbs
  4. Chill and Serve
    Cover and refrigerate for at least 30 minutes to let the flavors come together. Garnish with extra pepperoncini and parmesan before serving.
    Two blue-rimmed bowls of italian grinder pasta salad with a spoon and red pepper flakes

Nutrition

Calories: 479kcalCarbohydrates: 43gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 47mgSodium: 657mgPotassium: 414mgFiber: 7gSugar: 5gVitamin A: 837IUVitamin C: 44mgCalcium: 167mgIron: 2mg

Notes

  • Gluten-free: Use chickpea or lentil pasta. Whole wheat pasta keeps it high-fiber but is not gluten-free.
  • If prepping ahead, reserve about a third of the dressing to refresh the salad before serving, since the pasta keeps soaking it up in the fridge.
  • Swap in your favorite deli meats or add sliced black olives or banana peppers for extra grinder flavor.
  • Holds up well in the fridge for up to 4 days.