Why You’ll Love This Recipe
Grinder Pasta Salad combines the bold, savory flavors of an Italian grinder sandwich with the refreshing, satisfying bite of a chilled pasta salad. Packed with deli meats, cheese, crisp vegetables, and a tangy, creamy dressing, this dish is perfect for summer gatherings, potlucks, or make-ahead lunches. It’s a fun, hearty twist on traditional pasta salad that will have everyone going back for seconds.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
short pasta (such as rotini or penne)mayonnaisered wine vinegarolive oildijon mustardgarlic powderoreganochili flakesred onionbanana pepperscherry tomatoesromaine lettucesalamihamprovolone cheesemozzarellaparmeisansalt and pepper
directions
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
In a large bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, garlic powder, oregano, chili flakes, salt, and pepper to create the dressing.
Chop the red onion, banana peppers, cherry tomatoes, romaine lettuce, salami, ham, provolone, mozzarella, and Parmesan into bite-sized pieces.
Add the cooled pasta to the bowl with the dressing and toss to coat evenly.
Fold in all the chopped ingredients until everything is well mixed and coated with dressing.
Chill in the refrigerator for at least 1 hour before serving to let the flavors meld.
Toss again before serving and garnish with extra Parmesan if desired.
Servings and timing
This recipe yields approximately 8 servings.Preparation time: 20 minutesChilling time: 1 hourTotal time: 1 hour 20 minutes
Variations
Substitute turkey or pepperoni for the meats if preferred.
Add olives or cucumbers for extra crunch.
Use a store-bought Italian dressing for a quicker version.
Try different pasta shapes like farfalle or shells.
Include shredded iceberg lettuce instead of romaine for a different texture.
storage/reheating
Store Grinder Pasta Salad in an airtight container in the refrigerator for up to 3 days.This salad is best enjoyed cold and does not require reheating.
FAQs
What is a grinder?
A grinder is a type of Italian-American submarine sandwich typically filled with meats, cheese, lettuce, and a tangy dressing.
Can I make this salad ahead of time?
Yes, this is a great make-ahead dish. Just toss in the lettuce right before serving for maximum freshness.
Is this recipe spicy?
The chili flakes and banana peppers add a mild heat, but you can adjust or omit them as needed.
Can I use a different cheese?
Yes, cheddar, fontina, or Swiss are all good alternatives depending on your taste.
Do I have to include lettuce?
No, but it adds a nice crunch and freshness similar to the original grinder sandwich.
Can this be made vegetarian?
Yes, simply omit the deli meats and add more veggies or beans for protein.
Does it travel well?
Yes, it’s ideal for picnics or potlucks when kept chilled.
Can I use gluten-free pasta?
Absolutely, just make sure to cook it al dente and rinse well.
Conclusion
Grinder Pasta Salad is the ultimate mash-up of a classic deli sandwich and a chilled pasta favorite. Bold, tangy, creamy, and packed with flavor and texture, it’s a crowd-pleaser that’s easy to prepare and perfect for sharing. Give it a try, and it just might become your new go-to pasta salad for every occasion.
Print
Grinder Pasta Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Low Lactose
Description
A hearty and flavorful pasta salad inspired by the classic Italian grinder sandwich, packed with deli meats, cheese, veggies, and a zesty dressing.
Ingredients
- 1 lb rotini or penne pasta
- 1/2 lb sliced salami, chopped
- 1/2 lb sliced ham, chopped
- 1/4 lb sliced pepperoni, chopped
- 1 cup provolone cheese, cubed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup banana peppers, sliced
- 1/2 cup shredded lettuce
- 1/2 cup mayonnaise
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, salami, ham, pepperoni, provolone, cherry tomatoes, red onion, banana peppers, and shredded lettuce.
- In a separate bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, Italian seasoning, salt, and pepper.
- Pour dressing over the pasta mixture and toss to coat evenly.
- Chill for at least 30 minutes before serving to allow flavors to meld.
- Serve cold and enjoy!
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Can be made a day in advance and stored in the fridge.
- Add olives or cucumbers for extra crunch and flavor.