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Italian Grinder Pasta Salad

A creamy, zesty pasta salad inspired by the viral Italian Grinder sandwich. Packed with cured meats, cheese, and a tangy mayo-vinegar dressing.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 Cups
Course: Lunch, Side Dish
Cuisine: Italian-American, Picnic
Calories: 450

Ingredients
  

Pasta Base
  • 1 lb rotini pasta uncooked
  • 1 tbsp salt for water
The Dressing
  • 1 cup mayonnaise
  • 0.25 cup red wine vinegar
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp red pepper flakes optional
Mix-Ins
  • 1 cup pepperoni slices
  • 1 cup salami or ham cubed
  • 1 cup provolone cheese cubed
  • 1 cup cherry tomatoes halved
  • 0.5 cup red onion diced
  • 0.5 cup black olives sliced
  • 0.5 cup pepperoncini sliced
  • 2 cups iceberg lettuce shredded

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Whisk

Method
 

  1. Boil rotini pasta in salted water until al dente. Drain and rinse under cold water to cool.
  2. In a bowl, whisk mayonnaise, red wine vinegar, Parmesan, Italian seasoning, garlic powder, and red pepper flakes.
  3. Chop meats, cheese, and vegetables. Shred the iceberg lettuce.
  4. In a large bowl, combine cooled pasta, meats, cheese, tomatoes, onions, olives, and peppers.
  5. Pour dressing over the mixture and toss until well coated.
  6. Gently fold in shredded lettuce just before serving to maintain crunch.
  7. Serve immediately or chill for 1 hour for flavors to meld.

Notes

Add a splash of pepperoncini juice to the dressing for extra tang.