This Italian grinder pasta salad brings all the bold deli-style flavor of your favorite sub into one amazing bowl! Think salty meats, creamy cheese, crisp veggies, and a tangy dressing tossed with pasta. It’s hearty, fresh, and always a hit!
Why You Need This Pasta Salad In Your Life!
- All the grinder flavor, in pasta form: You get everything you love about a classic grinder (and my grinder salad!) mixed with pasta for a hearty twist.
- So many textures in every bite: This salad has tender pasta, crisp lettuce, juicy tomatoes, and a nice crunch from onions and peppers.
- Perfect for any gathering: It’s quick to make and always goes fast at potlucks and BBQs!
Ingredients for Grinder Pasta Salad
- Pasta: Use any pasta you like. Gluten-free or protein pasta both work well.
- Deli Meat: Turkey is my go-to, but ham works just as well.
- Cheese: Provolone is classic for grinder flavor. You can also use mozzarella, cheddar, or pepper jack.
- Salami & Pepperoni: I like both for extra flavor, but you can use just one if you prefer.
- Add-Ins: Mix in your favorites like pickles, peppers, olives, or banana peppers for more crunch and tang.
How to Make Italian Grinder Pasta Salad
This pasta salad is ready to serve in just 20 minutes! While the pasta cooks, you can chop the veggies and mix the dressing. It all comes together fast for a bold, fresh, and filling salad.
- Cook: Cook the pasta according to package directions until al dente. Drain it, rinse with cold water, and let it drain and cool well.
- Combine: In a large bowl, add the pasta, lettuce, tomatoes, salami, pepperoni, deli meat, provolone, red onion, and pepperoncini.
- Make the dressing: In a separate bowl, whisk the mayonnaise, parmesan, red wine vinegar, salt, pepper, Italian seasoning, garlic, and pepperoncini liquid until smooth.
- Toss: Pour the dressing over the salad and toss to coat. Top with red pepper flakes if you like, and serve.
Must Have Tools For This Recipe
- Pot: For boiling pasta to the perfect al denta.
- Colander: Rinsing the cooked pasta under cold water helps prevent it from sticking and cools it down quickly.
- Whisk: Great for mixing all of the dressing ingredients perfectly.
- Large Bowl: For mixing and serving grinder pasta salad
Grinder Pasta Salad
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Equipment
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Pot for boiling pasta
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Strainer
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Knife
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Cutting Board
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Whisk
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Large bowl for mixing pasta salad
Ingredients
Pasta Salad
- 12 ounces uncooked rotini pasta or pasta of choice
- 1½ cups chopped romaine lettuce or iceberg
- 1 cup halved grape tomatoes
- 1 cup chopped salami
- 1 cup chopped pepperoni
- 1 cup chopped deli turkey or ham
- 1 cup chopped provolone cheese
- ½ cup sliced red onion
- ½ cup sliced pepperoncini peppers
- red pepper flakes optional for garnish
Dressing
- 1 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon Italian seasoning
- 2 teaspoons minced garlic
- 3 tablespoons pepperoncini liquid
- ½ cup grated parmesan cheese
Instructions
Pasta Salad
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Cook 12 ounces uncooked rotini pasta al dente according to package directions. Drain the pasta in a strainer, then rinse the pasta under cold water. Drain well and set aside.
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In a large bowl, combine the cooked pasta, 1½ cups chopped romaine lettuce, 1 cup halved grape tomatoes, 1 cup chopped salami, 1 cup chopped pepperoni, 1 cup chopped deli turkey, 1 cup chopped provolone cheese, ½ cup sliced red onion, and ½ cup sliced pepperoncini peppers.
Dressing
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In a medium-sized bowl, whisk together 1 cup mayonnaise, ½ cup grated parmesan cheese, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, 1 tablespoon Italian seasoning, 2 teaspoons minced garlic, and 3 tablespoons pepperoncini liquid until combined.
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Pour the dressing over the pasta salad and gently toss to coat the ingredients well. Garnish with red pepper flakes if desired, and serve immediately.
Notes
- Refrigerator: Store in an airtight container for up to 2–3 days. For best results, reserve a little dressing and toss it in right before serving to freshen it up.
- Freezer: Not recommended, as the texture will not hold up well after thawing.
- Make-Ahead: You can prep the ingredients ahead of time, just wait to toss the salad with the dressing until right before serving.
Nutrition
More Flavorful Pasta Salad Recipes to Try
If you try this pasta salad, I’d love to hear what you think! Leave a comment and let me know how it turned out for you! And if you’re looking for more easy crowd-pleasers, I’ve got plenty of pasta salad recipes you’ll want to try next.
