Go Back
–+ servings

Italian Grinder Pasta Salad

Casey Rooney
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!
5 from 1 vote
Print Recipe Pin Recipe
Save the recipe form - SALAD

💌 Save to your inbox!

Enter your email and send this recipe straight to your inbox. As a bonus, you'll receive more easy recipes every week!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American, Italian
Servings 6

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.