“Grinder Salad” Pasta Salad

I’ve been trying to sneak protein into my meals in a bunch of different ways but the easiest one has been plain Greek yogurt and blended cottage cheese. I saw That Cheese Plate do a version of the TikTok viral “grinder salad” but as a pasta salad and I knew I could add protein to this easily as lunch meal prep. I don’t typically use recipes exactly and do whatever tastes best but I’m using a blend of her recipe with additions or changes I’ve made below!

“Grinder Salad” Pasta Salad Recipe

SALAD:
6 oz Barilla Protein Rotini pasta
1 cup mozzarella pearls
3/4 cup diced hard salami
1/2 cup chopped pepperoni slices
1 cup chopped cabbage (I forgot in mine but would add it for that sub-salad texture)
3/4 cup diced Persian cucumber
1/2 cup halved grape tomatoes
1/4 cup pickled red onion (I used shallots but would use pickled red onion for the pickley sweetness)
1/4 cup chopped pepperoncini (or banana peppers)
4-5 leaves of fresh basil to garnish
kosher salt and freshly ground black pepper to garnish

DRESSING:
1/3 cup Fage 2% or 5% Greek yogurt
1 tbsp red wine vinegar
1 tbsp olive oil
1/2 tbsp maple syrup
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste

1) Bring salted water to a boil, add pasta, and cook for 7-8 minutes. Drain and rinse with cold water.
2) In a small bowl, whisk together Greek yogurt, olive oil, vinegar, maple syrup, oregano, basil, salt, and pepper. Set aside.
3) In a large bowl, combine pasta, mozzarella, salami, pepperoni, cabbage, cucumber, tomato, pickled red onion, and pepperoncini
4) Add dressing and toss to coat. Top with fresh basil, salt, and pepper
5) Serve immediately or refrigerate for up to 4 days.