The Ultimate Italian Grinder Pasta Salad
This Italian grinder pasta salad takes everything you love about the viral grinder sandwich and turns it into the ultimate party side. Fusilli gets tossed with salami, pepperoni, ham, turkey, cubes of provolone and mozzarella, crunchy veggies and banana peppers in a creamy, tangy grinder dressing. This grinder pasta salad is ready in about 25 minutes.
Shredded lettuce folded in at the end gives it that real sub shop crunch. If you love the sandwich version, try my The Grinder Sandwich too.
Why You’ll Love This Grinder Pasta Salad
- All the grinder flavor in a scoopable salad.
- Four Italian meats and two cheeses in every bite.
- Creamy, tangy dressing with banana pepper juice and red wine vinegar.
- Feeds a crowd at potlucks, cookouts and game days.
Ingredients for Italian Grinder Pasta Salad
The Pasta
Fusilli, rotini or cavatappi, rinsed cold so it stays firm.
The Meats and Cheeses
Chopped salami, pepperoni, ham and turkey with cubed provolone and mozzarella.
The Veggies
Diced tomatoes, chopped banana peppers, red onion, red bell pepper and shredded lettuce.
The Grinder Dressing
Mayo, red wine vinegar, banana pepper juice, olive oil, grated garlic, Parmesan, dried oregano, Italian seasoning, garlic powder, black pepper and red pepper flakes.
Swap note: Use gluten-free pasta for a gluten-free version. Skip the meats and add chickpeas for a vegetarian grinder salad.
How to Make Grinder Pasta Salad
Step 1: Cook the pasta
Cook the pasta according to the package directions. Drain, rinse with cold water and let it cool.
Step 2: Whisk the dressing
Whisk together all of the dressing ingredients until creamy.
Step 3: Toss it together
Add the cooled pasta, meats, cheeses, tomatoes, banana peppers, onion and bell pepper to a large bowl. Pour over the dressing and toss until coated.
Step 4: Add the lettuce and serve
Fold in the shredded lettuce just before serving and top with extra Parmesan.
Carly’s Expert Tips
- Rinse the pasta cold. It stops the cooking and keeps the dressing creamy.
- Add lettuce last. It wilts if it sits in the dressing, so fold it in right before serving.
- Don’t skip the pepper juice. Banana pepper brine is the secret grinder tang.
- Want more heat? Add extra red pepper flakes to the dressing.
Make It Your Own
- Spicy: Add pepperoncini and hot capicola.
- Lighter: Swap half the mayo for Greek yogurt.
- Olives: Toss in sliced black or kalamata olives.
- Tortellini: Use cheese tortellini instead of fusilli.
Make-Ahead and Meal Prep: Make the pasta salad (without the lettuce) up to 2 days ahead. Stir in a splash of extra dressing or mayo, then fold in the lettuce right before serving.
What to Serve With Grinder Pasta Salad
This grinder pasta salad goes with burgers, grilled chicken, Cajun Honey Butter Chicken Sliders with Tangy Coleslaw or any cookout spread.
Storing and Reheating
Store in an airtight container in the fridge for up to 3 days. Add the lettuce fresh each time you serve it.
Do not freeze.
What People Ask About Italian Grinder Pasta Salad
What is in an Italian grinder pasta salad?
Pasta, Italian deli meats, provolone, mozzarella, veggies, banana peppers and lettuce in a creamy, tangy grinder dressing.
Can I make grinder pasta salad the day before?
Yes. Make it up to 2 days ahead and add the lettuce right before serving.
What pasta is best for pasta salad?
Fusilli, rotini and cavatappi have twists that catch the dressing.
Can I use other deli meats?
Yes. Capicola, soppressata or roast beef all work.
The Ultimate Italian Grinder Pasta Salad
Ingredients
Method
- Cook the pasta according to the package directions. Drain, rinse with cold water, and let it cool.
- Whisk together all of the dressing ingredients.
- Add the cooled pasta, meats, cheeses, tomatoes, banana peppers, onion, and bell pepper to a large bowl. Pour the dressing over top and toss until evenly coated.
- Fold in the shredded lettuce just before serving. Top with extra Parmesan before serving.
Nutrition
Notes
- For a spicier kick, add more red pepper flakes to the dressing.
