Italian Grinder Pasta Salad takes all the best parts of the sandwich—salty meats, tangy peppers, sharp cheese—and tosses them in the best dressing.
Italian Grinder Pasta Salad
I’m totally in my Italian Grinder era—first it was these loaded Grinder sliders, then this dense bean salad, and now it’s all about this pasta salad!
I live off pasta salads in the summer, and between this and my Marry Me Chicken Pasta Salad, I feel fully prepared for the warm weather.
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.
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 the 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 pinch more salt to bring the flavors to life.
- 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 Salad with an Italian dressing
- Taco Pasta Salad with taco ground beef
- Chicken Pasta Salad with bacon
- Mediterranean Pasta Salad with my favorite lemon dressing
- Easy Mexican Pasta Salad with black beans and corn
Italian Grinder Pasta Salad
Italian Grinder Pasta Salad is bold, tangy, meaty, and cheesy—everything you love about a grinder sandwich in pasta form. That dressing? Unreal.Don’t love one of the mix-ins? Skip it and add more of what you do—just keep the total around 6½ to 7 cups.
Equipment
Ingredients
Salad
- 1 (16-ounce) package ditalini
- 1 cup diced cucumber
- 1 cup cherry tomatoes halved or quartered
- 1/3 cup finely diced red onion
- 1/2 cup finely 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
Dressing
- 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.
Video
Recipe Notes
Note 1: I get all the meats from the deli and ask for thick slices. You can use just 2-3 types if you prefer.
Storage: Best served fresh. To prep ahead, keep the pasta, dressing, and toppings separate. Mix right before serving.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 32g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 564mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
