It’s officially too hot outside not to be making pasta salad!! I normally cube everything up when I make pasta salad, but I sliced everything deli style and honestly loved it. Cold, crunchy, cheesy & loaded with meats. ☀️ Grinder Pasta Salad Ingredients * 1 lb rotini, cooked and cooled * 1/2 lb calabrese or pepperoni sliced * 1/2 lb salame, sliced * 8 oz provolone, sliced * 1 cup shredded lettuce * 1/2 cup banana peppers * 1/2 cup red onion, sliced * 1 cup cherry tomatoes, halved * Shaved Parmesan Dressing * 1 cup mayo * 2 tbsp red wine vinegar * 1 tbsp olive oil * Splash of banana pepper juice * 1 tsp garlic powder * 1/2 tsp black pepper * 1 tbsp Britscookin Garlic & Herb (a savory blend of garlic, oregano, thyme, red pepper flakes & sea salt) Directions 1. Boil pasta in salted water until tender. Drain, rinse with cold water, and let cool completely. 2. Slice the calabrese, salame, provolone, red onion, banana peppers, and tomatoes. 3. In a bowl, whisk together mayo, red wine vinegar, olive oil, banana pepper juice, garlic powder, black pepper, and Britscookin Garlic & Herb. 4. Add cooled pasta to a large bowl. 5. Add in the calabrese, salame, provolone, red onion, banana peppers, and tomatoes. 6. Pour the dressing over everything and toss until evenly coated. 7. Add shaved parmesan and toss again lightly. 8. Right before serving, fold in the shredded lettuce so it stays crunchy. 9. Top with extra shaved parmesan, cracked black pepper, and more banana peppers. 10. Chill for 30 minutes if you have time, then serve. #yum #pastasalad #memorialdayweekend - @britscookin