Italian Grinder Pasta Salad

A top view of grinder pasta salad in a clear glass bowl.

5 from 1 vote

All the irresistible flavors of an Italian grinder sandwich, in pasta salad form! Pepperoni, provolone, pepperoncini peppers, red onion, juicy tomatoes, and tender pasta are all tossed in a creamy Parmesan-garlic dressing for the most incredible-tasting pasta salad.

Prep Time20

Cook Time10

Total Time30

Servings:

Calories: 485kcal

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

Cook the pasta per package directions. Once done, drain and rinse with cold water to cool pasta, then drain again.

To make grinder dressing:

Whisk together all dressing ingredients until the mixture is smooth. Set aside.

To assemble grinder pasta salad:

Slice the ham, pepperoni, and salami into 1/4 inch slices. Cut the provolone into thin slices or small cubes.
In a large bowl, combine the pasta with all salad ingredients.
Pour dressing over the salad and toss everything together until evenly coated.

Notes

1. Chop everything small. Since the lettuce is shredded, I like to make sure all of the mix-ins are cut into bite-sized pieces as well. I recommend cutting the meat into 1/4-inch slices, slicing the provolone into bite-sized pieces, slicing the peppers, halving the tomatoes, and dicing the red onion. That way all of the flavors and textures blend well all together.
2. To prepare ahead: Assemble all ingredients except the shredded lettuce and dressing. Toss the pasta salad with the lettuce and dressing right before serving.

Substitutions:

Pasta – Any medium-size, tubular pasta should work well. Bow-tie pasta or rotini are great, too.
Red wine vinegar – White wine vinegar or white vinegar will work in a pinch.
Iceberg lettuce – Crisp lettuce works best in this salad, so iceberg is ideal, but you can also substitute thinly sliced hearts of romaine for a similar substation.
Provolone - Mozzarella cheese will work in place of the provolone.
Red onion – Any onions will work just as well as red onion, such as white, yellow or sweet onion.

How to Store: To save leftovers, place in an airtight container and store in the refrigerator for 3-4 days.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

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