Gluten-free Grinder Pasta Salad
If you’ve been scrolling through social media lately, you’ve probably noticed that grinder sandwiches and salads are having a moment. These hearty, flavor-packed dishes have captured the attention of foodies everywhere, and for good reason—they’re the perfect blend of satisfying ingredients and fresh flavors. As we ride this wave of grinder-inspired recipes, one dish stands out for its versatility and crowd-pleasing potential: the Gluten-Free Grinder Pasta Salad.
Grinder sandwiches, traditionally packed with layers of deli meats, cheeses, and tangy toppings, have long been a favorite for their bold flavors and satisfying textures. It’s no wonder that this trend has spilled over into salads. By translating the essence of a grinder sandwich into a pasta salad, you get all the rich flavors and textures without the heaviness of bread. This shift is perfect for summer when lighter, more refreshing meals are in demand.
Grinder salads take the classic ingredients—like salami, provolone, and pepperoncini—and mix them with fresh vegetables, creating a dish that’s both hearty and refreshing. These salads are vibrant, full of flavor, and endlessly customizable, making them a hit on platforms like Instagram and TikTok, where visually appealing and easy-to-make dishes thrive.
The Gluten-Free Grinder Pasta Salad is a stellar option for summer cookouts and gatherings. Not only does it embrace the current grinder salad trend, but it also offers several practical benefits that make it a go-to for entertaining.
First, it’s gluten-free, which means it caters to guests with dietary restrictions without compromising on taste or texture. The use of Mountain High Organics Quinoa Fusilli ensures that the pasta is nutritious and holds up well in a salad setting. Not to mention that this is one gluten-free pasta that actually tastes good!
Second, and perhaps most importantly, this salad is mayonnaise-free. While mayonnaise-based salads are a staple at many summer gatherings, they can be risky in the heat and aren’t always everyone’s favorite. This recipe skips the mayo in favor of a zesty dressing made from olive oil, red wine vinegar, Dijon mustard, and Italian seasoning. The result is a lighter, tangier salad that’s perfect for outdoor events where refrigeration might be limited.
This pasta salad isn’t just for cookouts—it’s versatile enough to be served at any summer event, from casual family dinners to more formal gatherings. The combination of mozzarella pearls, provolone, deli ham, and salami provides a satisfying base, while the fresh veggies—like cherry tomatoes, cucumber, and shredded lettuce—add a crisp, refreshing contrast. The inclusion of pickled onions and pepperoncini gives it a tangy kick, while the sweet or hot red pepper relish ties all the flavors together.
Whether you’re a fan of the grinder sandwich trend or just looking for a crowd-pleasing dish that’s easy to prepare, this Gluten-Free Grinder Pasta Salad is a fantastic choice. It’s a dish that celebrates bold flavors, fresh ingredients, and the joy of gathering around a table with loved ones.
So next time you’re planning a cookout or get-together, consider this recipe. It’s a modern take on classic flavors, designed to delight your guests and keep you on-trend with the latest food craze.
Gluten-free Grinder Pasta Salad
Ingredients
- Kosher or fine sea salt
- 2 cups Mountain High Organics Quinoa Fusilli
- 6 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian Seasoning
- Freshly ground black pepper
- 4 ounces mozzarella pearls
- 4 ounces provolone cheese , chopped
- 4 ounces deli ham , chopped
- 4 ounces salami , chopped
- 1- pint cherry or grape tomatoes , halved
- 2 cups shredded lettuce
- 1 medium cucumber , peeled, seeded, and chopped
- ½ cup pickled onions
- ¼ cup pepperoncini , chopped
- 2 tablespoons sweet or hot red pepper relish
Instructions
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 9 minutes or until done but al dente. Drain and rinse with cold water, place in a large mixing bowl, and let cool while preparing the rest of the ingredients.
- In a small jar, combine the olive oil, vinegar, mustard, Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper. Cover the jar and shake well. Optionally, you can whisk in a small bowl. Pour over the cooked pasta. Toss to combine. Add the rest of the ingredients and toss very well. Season to taste with more salt and pepper if needed. Can be eaten immediately or placed in the refrigerator, covered, until ready to serve.
Nutrition
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