Italian Grinder Pasta Salad Recipe
Introduction
All the irresistible flavors of an Italian grinder sandwich come together in this delicious pasta salad. Featuring pepperoni, provolone, pepperoncini peppers, red onion, juicy tomatoes, and tender pasta, it’s tossed in a creamy Parmesan-garlic dressing for a meal that’s full of bold, satisfying taste.
Ingredients
- 16 ounces penne pasta
- For the grinder salad dressing:
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 teaspoons minced garlic
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- For the grinder pasta salad:
- 4 ounces shredded iceberg lettuce (about 2-3 cups)
- 4 ounces ham
- 4 ounces pepperoni
- 4 ounces salami
- 4 ounces provolone cheese
- 1 pint grape tomatoes, halved
- 1/2 cup sliced pepperoncini peppers
- 1/2 red onion, finely diced
Instructions
- Step 1: Cook the penne pasta according to package directions. Drain and rinse with cold water to cool the pasta, then drain well again.
- Step 2: To make the grinder dressing, whisk together mayonnaise, red wine vinegar, minced garlic, sugar, oregano, salt, black pepper, and grated Parmesan until smooth. Set aside.
- Step 3: Slice the ham, pepperoni, and salami into 1/4-inch pieces. Cut the provolone into thin slices or small cubes.
- Step 4: In a large bowl, combine the cooked pasta, shredded lettuce, sliced meats, provolone, halved tomatoes, pepperoncini peppers, and diced red onion.
- Step 5: Pour the dressing over the salad and toss everything together until evenly coated.
Tips & Variations
- Chop all mix-ins into bite-sized pieces for a balanced texture and flavor in every bite.
- Prepare ahead by assembling all ingredients except the lettuce and dressing. Toss the salad with lettuce and dressing just before serving.
- Use bow-tie or rotini pasta as alternatives to penne.
- Substitute white or white wine vinegar if red wine vinegar isn’t available.
- Replace iceberg lettuce with thinly sliced romaine for a similar crunch.
- Use mozzarella cheese if you don’t have provolone.
- Any onion variety can replace red onion, such as white, yellow, or sweet onion.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. For best texture, add the shredded lettuce and dressing just before serving if storing partially prepared. Gently re-toss before eating to redistribute flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any medium-sized tubular or shaped pasta like rotini or bow-tie works well for this salad.
How far ahead can I prepare this pasta salad?
You can prepare everything except the lettuce and dressing up to a day in advance. Toss with lettuce and dressing right before serving to keep it fresh and crunchy.
PrintItalian Grinder Pasta Salad Recipe
This Italian Grinder Pasta Salad combines all the classic flavors of an Italian grinder sandwich in a refreshing pasta salad. Featuring penne pasta tossed with pepperoni, ham, salami, provolone cheese, iceberg lettuce, grape tomatoes, pepperoncini peppers, and red onion, all coated in a creamy Parmesan-garlic dressing. Perfect for a light lunch or a crowd-pleasing side dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
Pasta
- 16 ounces penne pasta
Grinder Salad Dressing
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 teaspoons minced garlic
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
Grinder Pasta Salad
- 4 ounces shredded iceberg lettuce (about 2–3 cups)
- 4 ounces ham
- 4 ounces pepperoni
- 4 ounces salami
- 4 ounces provolone cheese
- 1 pint grape tomatoes, halved
- 1/2 cup sliced pepperoncini peppers
- 1/2 red onion, finely diced
Instructions
- Cook the pasta: Follow package directions to cook the penne pasta until al dente. Drain the pasta and rinse under cold water to cool it down. Drain again thoroughly.
- Make the dressing: In a bowl, whisk together the mayonnaise, red wine vinegar, minced garlic, sugar, dried oregano, salt, black pepper, and grated parmesan cheese until smooth. Set aside.
- Prepare the salad ingredients: Slice the ham, pepperoni, and salami into 1/4-inch slices. Cut the provolone cheese into thin slices or small cubes for easy mixing.
- Assemble the salad: In a large bowl, combine the cooled pasta with shredded iceberg lettuce, sliced meats, provolone, halved grape tomatoes, sliced pepperoncini peppers, and finely diced red onion.
- Dress the salad: Pour the prepared dressing over the salad ingredients and toss thoroughly until everything is evenly coated with the creamy Parmesan-garlic dressing.
Notes
- Chop all ingredients into bite-sized pieces to ensure the flavors and textures blend well together.
- For meal prep, assemble all ingredients except shredded lettuce and dressing ahead of time; add lettuce and dressing just before serving.
- Substitute penne with any medium-sized tubular pasta like rotini or bow-tie pasta.
- Red wine vinegar can be replaced with white wine vinegar or plain white vinegar if needed.
- Iceberg lettuce gives the best crisp texture, but thinly sliced romaine hearts are a good alternative.
- Mozzarella cheese works as a substitute for provolone if desired.
- Any variety of onion such as white, yellow, or sweet onion can be used instead of red onion.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Recipe can be doubled or halved easily depending on serving needs.
Keywords: Italian pasta salad, grinder pasta salad, pasta salad recipe, Italian sandwich salad, penne pasta salad, creamy pasta salad, picnic salad, summer salad
