Italian Grinder Pasta Salad
If you love a good pasta salad like I do, this creamy Italian grinder pasta salad is for you! It has all the bold, savory flavors of your favorite sub, tossed with pasta and a creamy Italian dressing. This recipe is always a hit…everyone will be asking for the recipe!
If you’re like me and love everythingggg “grinder,” you have to try this Italian grinder chicken salad, and this Italian grinder chopped salad!
Recipe Ingredients
You’ll need the following ingredients to make this Italian grinder pasta salad:
For the dressing
For the salad
Ingredient Notes & Substitutions
Pasta: I love how the rotini soaks up all of the amazing, tangy dressing! But any small’ish pasta works such as macaroni, ditalini or bow ties.
Deli meats/protein: You can use your favorite deli meat, or a combination of a few! My favorites are: salami, ham, turkey, and pepperoni. Chicken, prosciutto, capicola, chick peas or even bacon also work great in this pasta salad.
Fresh mozzarella: Another name for small mozzarella balls is ciliegine. They are about the size of a cherry. You can use larger bocconcini, just half or quarter them. Other good cheese options are diced provolone or marinated mozzarella.
Parmesan cheese: Parm shredded fresh off the block always tastes much better than the pre-grated (or canned!) kind! Get a good quality Parmesan-Reggiano for the best flavor!
Casey’s Tips
- Toss right before serving: This recipe can be made a day ahead, but I like tossing the salad with the dressing right before serving. To make ahead, store the pasta salad and dressing separately. Toss when you’re ready to serve!
- Dressing consistency: Once you chill the dressing, it will thicken up a bit. You can add a splash of red wine vinegar or even milk to thin out the consistency if you like.
- Make it your own! I call this recipe “the kitchen sink” sometimes, because I will throw in things I need to use up in the fridge. It’s a great way to use up veggies and meats you have. Some examples are: bell peppers, leftover deli meats, lettuce, olives, and cucumbers.
- Storage: This salad holds up well in the fridge. Store leftovers in an airtight container in the refrigerator for 3-4 days.
How to serve
Soup and salad combo: Serve this salad with a bowl of minestrone, tomato, or vegetable soup for a deli-style lunch or dinner.
Crusty garlic bread: This salad is so hearty, it serves as a meal on it’s own! However, you can’t go wrong serving it alongside this yummy garlic bread baugette.
Perfect BBQ/grilling salad: This pasta salad pairs perfectly with grilled meats like chicken, steak, or Italian sausages.
Sliders or sandwiches: Perfect for feeding a crowd at a picnic, potluck, or game day event.
Did you try this recipe?
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Thank you! ~ Casey
Italian Grinder Pasta Salad
Ingredients
For the dressing
- 1 1/3 cup mayonnaise
- 1/4 cup red wine vinegar
- 3 tsp. dried oregano + more for sprinkling
- 3 tsp. garlic powder
- 3 tbsp. pepperoncini juice for the jar
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp. sea salt or kosher salt
- freshly ground black pepper, to taste
For the pasta salad
- 1 lb. rotini pasta (or other short pasta)
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 4-8 oz. deli meat (ham, turkey, salami, and pepperoni are my go-to choices) use a combination!
- 1 cup pepperoncini, sliced
- 8 oz. small mozzarella balls, halved can substitute provolone cheese
- Parmesan cheese, for sprinkling
Instructions
- Boil pasta: Bring a large pot of water to a boil. Add pasta and cook for 10-12 minutes, or according to package directions. Drain and rinse with cool water to stop the cooking. Allow the pasta to cool completely.
- Make the dressing: While the pasta is cooking, in a small bowl, whisk together all the dressing ingredients until smooth. Cover and refrigerate.
- Assemble: To a large bowl, add cooled pasta, cherry tomatoes, red onion, pepperoncini, deli meat, and cheese. Cover and chill until you’re ready to serve.
- Serve: I like adding the dressing right before I am ready to serve. Add the chilled dressing to the pasta salad ingredients. Stir well until everything is coated with the dressing. Top the salad with a sprinkle of oregano and more Parmesan cheese. Serve right away.
Notes
Casey’s Tips
-
- Dressing consistency: Once you chill the dressing, it will thicken up a bit. You can add a splash of red wine vinegar or even milk to thin out the consistency if you like.
-
- Make it your own! I call this recipe “the kitchen sink” sometimes, because I will throw in things I need to use up in the fridge. It’s a great way to use up veggies and meats you have. Some examples are: bell peppers, leftover deli meats, lettuce, olives, and cucumbers.
-
- Storage: This salad holds up well in the fridge. Store leftovers in an airtight container in the refrigerator for 3-4 days.
This salad is EVERYTHING! It’s super flexible, so you can use it to clean out your produce drawer or deli drawer 🙂 I know you will love it! XO ~ Casey