This Grinder Pasta Salad is the viral sandwich turned summer salad you won’t be able to resist! It’s loaded with deli meats, crisp iceberg lettuce, briny olives, tangy pepperoncini, and rotini pasta all tossed in a creamy grinder dressing. Perfect for BBQs, potlucks, and brunch boards, this pasta salad is a crowd-pleaser that tastes like your favorite sub shop in a bowl!
If you love yummy delicious salads, don’t miss my Big Mac Salad, Watermelon Salad Recipe, or my Asian Broccoli Slaw Salad!
I love making this Grinder Pasta Salad because the whole family loves it. I sometimes prep all the ingredients separately in containers in the fridge so my boys can customize their salad! This recipe was inspired by the viral grinder sandwich, but I love that this salad can feed a crowd with the same flavors! It’s a perfect make-ahead salad to serve at parties because it gets even better after chilling!
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Recipe Highlights
- All the classic Italian grinder sandwich flavors in pasta salad form
- Perfect for brunch spreads, picnics, and BBQs
- Creamy, tangy, deli-style dressing that coats every bite
- Make-ahead friendly and great chilled
Ingredient Notes
- Pasta: Rotini or bowtie holds the dressing well. Cook, rinse, and cool completely.
- Deli meats: Use sliced salami, ham, or turkey chopped into bite-size pieces.
- Cheese: Provolone or mozzarella cubes give a creamy, mild flavor.
- Vegetables: Iceberg lettuce, cherry or grape tomatoes, green olives, and pepperoncini for crunch and tang.
- Dressing: A creamy mix of mayo, red wine vinegar, Parmesan, and spices. So good!
How to Make Grinder Pasta Salad
- Step 1: Cook pasta and set aside to cool. Add all the dressing ingredients to a small bowl.
- Step 2: Whisk dressing until combined.
- Step 3: In a large bowl, add all the salad ingredients with the cooled pasta.
- Step 4: Mix to combine.
- Step 5: Pour dressing over the salad and toss to coat evenly.
- Step 6: Toss to evenly coat. Cover and chill for at least 30 minutes before serving! Serve and enjoy!
Charlotte’s Tips for Italian Grinder Pasta Salad
- Use pasta with texture! Rotini, bowtie, or cavatappi work best! They grab the dressing and cheese.
- Chill the salad before serving for optimal flavor and texture.
- Don’t skip the lettuce. It adds that grinder crunch. Add it just before serving!
- Cut everything into small, even bites so you get a little of everything in each forkful.
Recipe Variations
- Add sliced red onion or red pepper flakes for extra flavor.
- Use banana peppers instead of pepperoncini for more heat.
- Sub chopped pickles for olives for a yummy swap.
Recipe Substitutions
- Mayonnaise: Use Greek yogurt for a lighter dressing.
- Deli meat: Sub in roast beef, prosciutto, pepperoni, or rotisserie chicken.
- Cheese: Swap provolone with cheddar or Monterey Jack.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. If making ahead, add the lettuce just before serving so it stays crisp.
Recipe
Grinder Pasta Salad
This Grinder Pasta Salad is the viral sandwich turned summer salad you won’t be able to resist! It’s loaded with deli meats, crisp iceberg lettuce, briny olives, tangy pepperoncini, and rotini pasta all tossed in a creamy grinder dressing.
Ingredients
For the Salad:
- 12 oz rotini or bowtie pasta cooked and cooled
- 1 cup shredded iceberg lettuce
- 1 cup cherry tomatoes halved or sliced
- ½ cup sliced pepperoncini
- ½ cup sliced green olives
- ½ cup cubed provolone or mozzarella cheese
- ¼ lb sliced salami chopped
- ¼ lb sliced ham or turkey chopped
For the Dressing:
- ½ cup mayonnaise
- 2 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt & pepper to taste
- ¼ cup grated Parmesan cheese
Instructions
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Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package. Drain well, rinse under cold water to stop the cooking, and toss with a little olive oil to prevent sticking. Set aside to cool.
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In a separate small bowl, make the dressing. Whisk together the mayonnaise, red wine vinegar, olive oil, Dijon mustard, Italian seasoning, garlic powder, Parmesan, salt, and pepper until smooth and creamy.
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In a large mixing bowl, assemble the salad. Add the cooled pasta, halved tomatoes, pepperoncini slices, green olives, diced cheese, chopped deli meats, and shredded lettuce.
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Pour the dressing over the pasta mixture and toss everything together until well coated and evenly combined.
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Refrigerate the salad for at least 30 minutes before serving to let the flavors mingle and the dressing absorb into the pasta.
Notes
- Use pasta with texture! Rotini, bowtie, or cavatappi work best! They grab the dressing and cheese.
- Chill the salad before serving for optimal flavor and texture.
- Don’t skip the lettuce. It adds that grinder crunch. Add it just before serving!
- Cut everything into small, even bites so you get a little of everything in each forkful.
Nutrition
Calories: 298kcalCarbohydrates: 15gProtein: 11gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 32mgSodium: 661mgPotassium: 193mgFiber: 1gSugar: 1gVitamin A: 205IUVitamin C: 4mgCalcium: 105mgIron: 1mg
I hope you love this Grinder Pasta Salad Recipe. If you make this recipe, leave a comment and a rating! I’d love to know how you liked it. Enjoy, xoxo!
