Italian Grinder Pasta Salad
Have you ever had one of those giant, amazing Italian grinder sandwiches? I remember my dad taking me to a tiny little deli where they’d stuff them so full you could barely get your mouth around them.
This Italian grinder pasta salad is just like that, but for a crowd! It takes all those zesty, savory flavors from the classic sandwich and turns them into the perfect side dish for a picnic or potluck.
Why You’ll LOVE This Pasta Salad
This recipe will knock your socks off! It’s packed with so much flavor in every single bite. I love that it’s super easy to throw together, which is a lifesaver on busy days.
You get the crunch from the lettuce, the savory goodness from the salami and pepperoni, and a creamy tang from the dressing.
It’s a fun and fresh twist on a classic pasta salad that everyone will ask you about. Seriously, it’s a guaranteed hit at any family barbecue or get-together!
Ingredients You’ll Need
Here are all the simple things you’ll need to make this salad. You can find the full amounts on the recipe card below!
- Rotini Pasta: These tube-shaped noodles with ridges are great for holding the creamy dressing.
- Shredded Iceberg Lettuce: Gives you that signature crunch from a real grinder sandwich.
- Ham: I love using a good quality deli ham, thinly sliced.
- Pepperoni: Adds a little bit of a spicy, savory kick.
- Salami: For that classic, salty, and delicious Italian deli flavor.
- Provolone Cheese: Brings a sharp and slightly tangy taste to the salad.
- Grape Tomatoes: These little guys add a pop of sweet, juicy flavor.
- Sliced Pepperoncini Peppers: They give the salad a little bit of heat and tang.
- Red Onion: Provides a nice, sharp bite that cuts through the richness.
For the Creamy Grinder Dressing
- Mayonnaise: This makes the dressing super creamy and holds it all together.
- Red Wine Vinegar: Adds the perfect amount of zesty tang to the dressing.
- Minced Garlic: You can never go wrong with a little fresh garlic.
- Sugar: Just a little bit to balance out all the flavors.
- Dried Oregano: This herb gives it that classic Italian sandwich taste.
- Salt and Black Pepper: To make all the wonderful flavors in the salad pop.
- Grated Parmesan Cheese: Adds a final salty, cheesy touch to the dressing.
How to Make Italian Grinder Pasta Salad
Making this salad is as easy as pie! Just follow these simple steps to bring it all together for a tasty dish.
Step 1: Cook the Pasta
First, cook your pasta according to the package directions. You’ll want it to be al dente, which means it still has a little bite. I use a large pot filled with salted boiling water. Once it’s done, drain it well in a colander and rinse it with cold water to stop the cooking process.
Step 2: Mix the Dressing
While the pasta is cooling, let’s make the yummy dressing. In a small bowl, whisk together 1 cup mayonnaise, ¼ cup red wine vinegar, 2 minced garlic cloves, 1 teaspoon sugar, 1 teaspoon dried oregano, and ½ teaspoon each salt and pepper. Stir in ¼ cup grated Parmesan cheese and set it aside.
Step 3: Chop the Goodies
Now for the fun part! Chop all your salad ingredients. Dice up your 4 ounces of ham, 4 ounces salami, and 4 ounces provolone cheese into small, bite-sized pieces. Halve your 1 cup of grape tomatoes and thinly slice ½ of a red onion.
Step 4: Combine and Chill
In your large mixing bowl, combine the cooled pasta, the chopped meats, cheese, tomatoes, onion, and ½ cup of sliced pepperoncini peppers. Pour that amazing dressing over the top and toss everything gently until it’s all coated. For the best flavor, cover the bowl and pop it in the fridge for at least 30 minutes to let the flavors meld together.
Step 5: Add Lettuce and Serve
Right before you’re ready to serve, gently fold in the shredded lettuce. This keeps it nice and crunchy. Give it one last gentle stir, transfer it to a serving dish, and get ready for everyone to dig in. ENJOY!!!
Tips for the Best Italian Grinder Pasta Salad
Here are a few of my favorite tricks to make sure your salad turns out perfectly every time!
- Rinse your pasta. Always rinse your cooked pasta with cold water. This cools it down and keeps it from getting sticky.
- Don’t overcook. Cook your pasta just until al dente. Mushy pasta is a no-go for a great pasta salad.
- Fresh is best. Using fresh herbs or freshly grated cheese will always give you the best, most vibrant flavor.
- Let it chill. Chilling the salad for at least 30 minutes lets the flavors get to know each other. It tastes even better!
- Add lettuce last. To keep your lettuce crisp and fresh, always add it right before you are ready to serve.
Variations and Substitutions
Want to mix things up? Here are a few fun ideas to make this recipe your own!
- Switch the meat. Not a fan of salami? Try using cooked, chopped turkey or chicken instead for a lighter version.
- Play with cheeses. You could swap the provolone for cubes of mozzarella or a sprinkle of sharp cheddar for a different flavor.
- Add more veggies. Feel free to toss in some sliced black olives, diced bell peppers, or even some artichoke hearts for extra goodness.
- Try different pasta. No Penne on hand? Rotini, bow-tie, or medium shells work just as well for this salad.
- Spice it up. If you love heat, add a pinch of red pepper flakes to the dressing or toss in some chopped jalapeños. If you’re looking for another fun pasta salad with a kick, my Pepperoni Pizza Pasta Salad is a real crowd-pleaser!
Make-Ahead and Storage Tips
I love making this pasta salad ahead of time. It tastes even better the next day!
You can prepare the pasta and the dressing and chop all the meats and veggies up to a day in advance. Just store them in separate airtight containers in the fridge.
When you’re ready to serve, toss it all together. If you have leftovers, they will keep in an airtight container in the refrigerator for up to 3 days. Just remember, the lettuce will get a little soft over time.
FAQs
Can I make this salad gluten-free?
Yes, you totally can! Just use your favorite gluten-free rotini pasta. The rest of the ingredients are naturally gluten-free, but always double-check the labels on your deli meats just to be safe.
How long will this pasta salad last in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The lettuce will lose some of its crunch, but it will still be super delicious and full of flavor!
Can I use a different dressing?
The creamy grinder dressing is the star of the show here! But if you’re in a pinch, a simple Italian vinaigrette would also work. The creamy dressing is what really makes it taste like a grinder, though!
Can I leave out the pepperoncini peppers?
Of course! If you’re not a fan of the heat or the tangy flavor, you can easily leave them out. The salad will still be packed with plenty of other delicious Italian-inspired ingredients.
What to serve with Italian Grinder Pasta Salad?
This salad is fantastic on its own, but it’s also a perfect side dish! It goes great with grilled chicken or burgers. I especially love serving it with a side of my warm Homemade Cheesy Garlic Bread to soak up any extra dressing.
Italian Grinder Pasta Salad
Ingredients
For the Salad
- 1 pound penne pasta
- 3 cups shredded iceberg lettuce
- 4 ounces deli ham (diced)
- 4 ounces pepperoni (diced)
- 4 ounces salami (diced)
- 4 ounces provolone cheese (diced)
- 1 cup grape tomatoes (halved)
- ½ cup sliced pepperoncini peppers
- ½ red onion (thinly slice)
For the Dressing
- 1 cup mayonnaise
- ¼ cup red wine vinegar
- 2 cloves garlic (minced)
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Cook pasta: Cook 1 lb of penne pasta in a large pot of salted, boiling water according to package directions until al dente. Drain in a colander and rinse with cold water to cool completely.
- Make dressing: In a small bowl, whisk together 1 cup of mayo, ¼ cup of red wine vinegar, 2 minced garlic cloves, 1 tsp of sugar, 1 tsp of dried oregano, and ½ tsp each of salt and pepper. Stir in ¼ cup of Parmesan cheese.
- Combine ingredients: In a large bowl, combine the cooled pasta, 4 oz each of diced ham, pepperoni, salami, and provolone. Add 1 cup of halved grape tomatoes, ½ cup of pepperoncini, and the thinly slice red onion.
- Toss and chill: Pour the dressing over the salad and toss gently until everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Add lettuce and serve: Just before serving, gently fold in 3 cups of shredded iceberg lettuce. Transfer to a serving dish and enjoy immediately!
Notes
- Rinse the pasta under cold water to stop it from cooking.
- For the best flavor, let the salad chill before serving.
- Wait to add the lettuce until just before you serve it.
- Feel free to use your favorite deli meats in this salad.
- Store any leftovers in an airtight container in the fridge.
