Grinder Pasta Salad

5 from 1 vote

This Grinder Pasta Salad brings all the bold, zesty flavors of a classic Italian grinder sandwich into a delicious, easy pasta salad. It’s packed with deli meats, provolone cheese, briny olives, and pepperoncini, all tossed in a creamy, tangy dressing. It’s perfect for summer gatherings, potlucks, or a weekday lunch prep.

Prep Time20

Cook Time30

Course: Salad

Cuisine: American

Servings:

Calories: 104kcal

Author: Raquel Pineira

Equipment

Large Bowl
small bowl or mason jar

Ingredients

For the Grinder Salad

12 oz rotini or bowtie pasta cooked and cooled
1 cup shredded iceberg lettuce
1 cup cherry tomatoes halved or sliced
1/2 cup sliced pepperoncini
1/2 cup sliced green olives
1/2 cup cubed provolone or mozzarella cheese
1/4 lb sliced salami chopped
1/4 lb sliced ham or turkey chopped

Grinder Salad Dressing

1/2 cup mayonnaise
2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt & pepper to taste
1/4 cup grated Parmesan cheese

Instructions

Cook the pasta according to package instructions. Drain, rinse with cold water until cool, and let drain of water completely. Drizzle with a bit of olive oil.
In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Dijon mustard, Italian seasoning, garlic powder, Parmesan, salt, and pepper.
In a large bowl, combine the cooled pasta, cherry tomatoes, pepperoncini, green olives, cheese, salami, ham, and lettuce.
Pour the dressing over the mixture and toss until evenly coated.
Chill the salad for at least 30 minutes before serving.

Notes

Use deli counter meats for best texture and flavor.
Make sure the pasta is fully cooled before adding other ingredients.
For an extra zing, add a splash of pepperoncini juice to the dressing.
This salad is best served cold — perfect for prepping ahead! Keep refrigerated in an airtight container for up to 3 days.

Nutrition