High Protein Italian Grinder Pasta Salad
Servings: 6
Calories: 632kcal
Ingredients
Dressing
- 1 cup greek yogurt
- ¼ cup mayonnaise
- 2 tablespoon red wine vinegar
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 tablespoon dijon mustard
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
Pasta Salad
- 12 oz orzo cooked to package
- 6 oz ham diced
- 4 oz pepperoni diced
- 4 oz salami diced
- 4 oz provolone cheese diced
- 1 cucumber diced
- ½ cup pickled red onions
- ½ cup pepperoncini
Instructions
- In a small bowl combine all the ingredients for your dressing. Mix to combine.
- In a large bowl combine remaining pasta salad ingredients.
- Pour the dressing over the pasta salad ingredients and toss gently to combine until the dressing evenly coats everything.
Notes
- Cool your pasta completely before adding the dressing. If the orzo is still warm, it'll soak up all the dressing too fast and the salad will dry out. Rinse it with cold water after cooking and let it cool for a few minutes.
- Dice everything small and even. The smaller the pieces, the better each bite will be. You want a little of everything in every forkful!
- Taste the dressing before you toss. The saltiness from the meats and pepperoncini can vary, so give the dressing a taste first and adjust as needed.
- Let it chill if you have time. This pasta salad is great right away, but it gets even better after 30 minutes in the fridge when all the flavors have had a chance to come together.
- Add a little extra dressing if making ahead. The orzo will absorb the dressing as it sits. If you're making this the day before, set aside a little extra dressing to stir in before serving.
Nutrition
Calories: 632kcal | Carbohydrates: 51g | Protein: 31g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 1499mg | Potassium: 538mg | Fiber: 3g | Sugar: 7g | Vitamin A: 254IU | Vitamin C: 12mg | Calcium: 222mg | Iron: 2mg
