Grinder Pasta Salad

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This Italian grinder pasta salad is packed with bold deli-style flavor. Loaded with meats, cheese, crisp veggies, and a tangy dressing, it’s hearty, fresh, and always a crowd favorite!

Prep Time20

Total Time20

Course: entree, Salad, Side Dish

Cuisine: American

Keyword: grinder pasta salad, grinder pasta salad recipe, Italian grinder pasta salad recipe

Servings: Servings

Author: Alyssa Rivers

Equipment

Pot for boiling pasta
Strainer
Knife
Cutting Board
Whisk
Large bowl for mixing pasta salad

Ingredients

Pasta Salad

12 ounces uncooked rotini pasta or pasta of choice
1½ cups chopped romaine lettuce or iceberg
1 cup halved grape tomatoes
1 cup chopped salami
1 cup chopped pepperoni
1 cup chopped deli turkey or ham
1 cup chopped provolone cheese
½ cup sliced red onion
½ cup sliced pepperoncini peppers
red pepper flakes optional for garnish

Dressing

1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 tablespoon Italian seasoning
2 teaspoons minced garlic
3 tablespoons pepperoncini liquid
½ cup grated parmesan cheese

Instructions

Pasta Salad

Cook 12 ounces uncooked rotini pasta al dente according to package directions. Drain the pasta in a strainer, then rinse the pasta under cold water. Drain well and set aside.
In a large bowl, combine the cooked pasta, 1½ cups chopped romaine lettuce, 1 cup halved grape tomatoes, 1 cup chopped salami, 1 cup chopped pepperoni, 1 cup chopped deli turkey, 1 cup chopped provolone cheese, ½ cup sliced red onion, and ½ cup sliced pepperoncini peppers.

Dressing

In a medium-sized bowl, whisk together 1 cup mayonnaise, ½ cup grated parmesan cheese, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, 1 tablespoon Italian seasoning, 2 teaspoons minced garlic, and 3 tablespoons pepperoncini liquid until combined.
Pour the dressing over the pasta salad and gently toss to coat the ingredients well. Garnish with red pepper flakes if desired, and serve immediately.

Notes

Leftover and Make Ahead Instructions

Refrigerator: Store in an airtight container for up to 2–3 days. For best results, reserve a little dressing and toss it in right before serving to freshen it up.
Freezer: Not recommended, as the texture will not hold up well after thawing.
Make-Ahead: You can prep the ingredients ahead of time, just wait to toss the salad with the dressing until right before serving.

Nutrition

QR code

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