Italian 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
Scale
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
Find it online: https://cookcrisis.com/italian-grinder-pasta-salad-recipe/
