Italian Grinder Pasta Salad takes all the best parts of the sandwich: salty meats, tangy peppers, sharp cheese, all tossed in the best dressing.
Author’s Notes
Fully In My “Grinder” Era!
Apparently I can’t stop turning Italian grinder flavors into everything, haha! First it was my Grinder sliders, then the dense bean salad, and now this pasta salad.
Honestly, I have zero regrets because I totally live on pasta salads all summer. Between this one and my Marry Me Chicken Pasta Salad, lunch is basically covered until fall.
This one has all the best parts of an Italian grinder: salty meats, sharp provolone, crisp veggies, banana peppers, and the creamiest dressing to bring it all together. I can’t wait to hear what you think about it!
Salad Ingredients
Here’s what you’ll need to make an Italian Grinder Pasta Salad:
- Ditalini: Small pasta that holds the dressing well and is easy (and fun!) to eat.
- Cucumber and tomatoes: Dice into small pieces so they mix in evenly.
- Red onion: Soak in cold salted water to mellow the flavor. If you’re not a fan, feel free to skip it.
- Banana peppers: Drain them well so the salad isn’t watery.
- Salami, ham, and pepperoni: You can use just one or two meats if you’d like.
- Cheese: Sharp provolone adds more flavor. You can also use mozzarella pearls.
Italian Grinder Pasta Salad Dressing
- Olive oil: The better the quality, the better the flavor.
- Red wine vinegar: Adds that classic Grinder tang.
- Mayo: This makes the dressing smooth and creamy.
- Garlic and mustard: Adds flavor and a slight bite.
- Honey: Balances the tang with a touch of sweetness. Adjust to taste.
- Italian seasoning: Lightly crush the herbs in your fingers for more flavor.
chelsea’s recipe tip
The Secrets To The Best Italian Grinder Pasta Salad
- Salt the pasta water well: If you don’t, the salad won’t have enough flavor.
- Dress pasta while warm: Toss with a bit of dressing right after cooking so it soaks up flavor as it cools.
- Taste and adjust: If you feel something’s missing, try adding a little more salt.
- Make it how you like: Don’t like one thing? Leave it out and add more of what you do like—just keep the amounts about the same.
Storage
Once dressed, Italian Grinder Pasta Salad is best enjoyed the same day.
Keep the salad and dressing separate. Store each in an airtight container in the fridge. Mix them right before eating.
More Pasta Salad Recipes:
Pasta Salads
BLT Pasta Salad Recipe
Pasta Salads
Mediterranean Pasta Salad Recipe
Salads
Taco Pasta Salad
Salads
Mexican Pasta Salad
Italian Grinder Pasta Salad
Video
Equipment
Ingredients
- 1 (16-ounce) package ditalini pasta
- 1 cup diced cucumber
- 1 cup cherry tomatoes halved or quartered
- 1/3 cup finely diced red onion
- 1/2 cup diced banana peppers or pepperoncini
- 1 cup (4 ounces) diced salami see note 1
- 1 cup (5 ounces) diced deli ham
- 1 cup (4 ounces) diced pepperoni
- 1 cup (5 ounces) diced provolone cheese
- 1/2 cup olive oil
- 1/3 cup red wine vinegar or apple cider vinegar
- 1/4 cup mayo
- 1 teaspoon minced garlic
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1-1/2 teaspoon Italian seasoning
Instructions
- Dressing: Combine all dressing ingredients in a wide-mouth mason jar. Season to taste (I add 1/2 tsp salt and 1/4 tsp pepper). Secure lid tightly and shake until mixed well. Refrigerate until ready to use.
- Bring 12 cups of water to a boil. Add 1 tablespoon salt, then the pasta. Cook until al dente, following package directions. Drain and rinse under cold water for 20 seconds. Shake off all excess water.
- Add pasta to a large bowl. Shake the dressing and pour about 2/3rds over the pasta. Toss well to coat. Refrigerate until completely cooled.
- Once the pasta is cool, gently stir in the cucumber, tomatoes, red onion, banana peppers, salami, ham, pepperoni, and provolone.
- Pour the remaining dressing over the salad. Toss gently to combine. Taste and adjust salt or pepper if needed. Serve right away.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
