Italian Grinder Pasta Salad
A creamy and flavorful Italian Grinder Pasta Salad made with rotini pasta, salami, pepperoni, ham, provolone, crunchy vegetables, pepperoncini, and a tangy homemade grinder dressing. It is an easy make-ahead recipe perfect for lunch, potlucks, BBQs, picnics, and family gatherings.
Ingredients
For the Pasta Salad
- 8 oz rotini pasta
- 3 oz Genoa salami cut into bite-size pieces
- 3 oz pepperoni sliced or quartered
- 3 oz deli ham cut into bite-size pieces
- 4 oz provolone cheese cubed
- 1 cup cherry tomatoes halved
- ¼ medium red onion thinly sliced
- ⅓ cup banana peppers sliced
- ⅓ cup black olives sliced
- 1 cup iceberg lettuce finely shredded
- 2 tbsp fresh parsley finely chopped
- 2 tbsp Parmesan cheese freshly grated
For the Creamy Grinder Dressing
- ½ cup mayonnaise
- 2 tbsp red wine vinegar
- 2 tbsp pepperoncini brine
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes optional
- ¼ tsp black pepper
- ¼ tsp salt or to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente. Drain well and rinse under cold water to stop the cooking process. Set aside and allow the pasta to cool completely.
- Prepare the Grinder Ingredients: While the pasta is cooling, cut the salami, pepperoni, and ham into small bite-size pieces. Cube the provolone cheese, halve the cherry tomatoes, thinly slice the red onion, slice the banana peppers, and slice the black olives. Set the prepared ingredients aside.
- Make the Creamy Grinder Dressing: In a small bowl, combine the mayonnaise, red wine vinegar, pepperoncini brine, Dijon mustard, olive oil, Italian seasoning, garlic powder, crushed red pepper flakes, black pepper, salt, and Parmesan cheese. Whisk until the dressing is smooth and creamy. Taste and adjust the seasoning if needed.
- Build the Pasta Salad: Add the cooled rotini to a large mixing bowl. Add the salami, pepperoni, ham, provolone cheese, cherry tomatoes, red onion, banana peppers, and black olives. Pour the creamy grinder dressing over the ingredients and gently toss until everything is evenly coated.
- Add the Crisp Lettuce: Add the finely shredded iceberg lettuce and fresh parsley to the pasta salad. Gently fold everything together, being careful not to crush the vegetables. Adding the lettuce at this stage helps keep it fresh and crisp.
- Chill and Serve: Cover the pasta salad and refrigerate for about 30 minutes to allow the flavors to blend. Before serving, give it a gentle toss and taste for seasoning. Add a little extra dressing, Parmesan, black pepper, or pepperoncini brine if desired. Serve chilled.
Notes
- Cook the pasta only until al dente so it remains firm after chilling.
- Rinse the pasta with cold water after cooking to stop the cooking process.
- The pepperoncini brine is important because it gives the dressing its bright, tangy grinder flavor.
- Add the shredded iceberg lettuce close to serving time to keep it crisp.
- The pasta absorbs some of the dressing while resting, so add a little extra dressing before serving if needed.
- For more heat, increase the crushed red pepper flakes or add extra pepperoncini.
- For the best flavor, refrigerate the salad for about 30 minutes before serving.
- Store leftovers in an airtight container in the refrigerator and enjoy within 3–4 days.
- Freezing is not recommended because the pasta, fresh vegetables, and creamy dressing can lose their texture after thawing.
- This salad does not need to be reheated and is best served chilled.
Nutrition Facts
- Calories: 590 kcal
- Carbohydrates: 48 g
- Protein: 22 g
- Fat: 34 g
- Saturated Fat: 10 g
- Cholesterol: 55 mg
- Sodium: 1,250 mg
- Fiber: 4 g
- Sugar: 5 g
Nutrition values are estimates and can vary depending on the brands and exact ingredients used.