Italian Grinder Pasta Salad (Creamy & Easy!)

This Italian grinder pasta salad recipe brings all the bold flavors of a classic deli grinder sandwich into one creamy, satisfying pasta salad. Tender bowtie or rotini pasta is tossed with ham, salami, pepperoni, tomatoes, banana peppers, red onion, mozzarella, and a tangy grinder-inspired dressing, then finished with crisp shredded lettuce. It's an easy make-ahead recipe that's just as great for summer cookouts and potlucks as it is for meal prep lunches during the week.

Prep Time15

Cook Time10

Total Time25

Course: Salad, Side Dish

Cuisine: Italian

Diet: Gluten Free

Keyword: Italian grinder pasta salad

Method: Stovetop

Servings: servings (about 1 cup each)

Author: Ashley McCrary

Ingredients

Salad

12 oz bowtie or rotini regular or gluten-free
2 oz deli ham chopped or sliced into strips
3 oz salami
2 oz pepperoni chopped
1 cup cherry tomatoes halved
1/2 cup banana peppers sliced
1/2 cup diced red onion
1 ½ cup shredded romaine or iceberg lettuce
8 oz mozzarella balls
1/3 cup shredded parmesan cheese plus more for garnish
Fresh Basil for garnish

Dressing

1/3 cup mayonnaise*
1/2 cup Greek yogurt or sour cream or dairy-free
1 tbsp red wine vinegar
1 1/2 tbsp pepperoncini juice
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp parmesan cheese
Salt & black pepper to taste
Optional: pinch of crushed red pepper flakes

Instructions

Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking, then let it drain completely.
In a large bowl, whisk together mayonnaise, Greek yogurt, red wine vinegar, pepperoncini juice, Italian seasoning, garlic powder, onion powder, parmesan cheese, salt, and black pepper until smooth and creamy.
Add cooled pasta, ham, salami, pepperoni, cherry tomatoes, banana peppers, red onion, mozzarella balls, and shredded parmesan to the bowl and toss until everything is well coated. Cover and chill for at least 30 minutes to let the flavors blend.
Right before serving, gently fold in the shredded romaine or iceberg lettuce to keep it crisp. Taste and adjust the seasoning as needed, adding more pepperoncini juice, salt, or black pepper to taste. If you prefer a creamier pasta salad, stir in a little more mayo, sour cream, or Greek yogurt until you reach your desired consistency.

Notes

Reserve a little dressing for later. If you're making this ahead of time, save about 3 tablespoons to stir in before serving. It makes the pasta salad taste freshly made again after it's been sitting in the fridge.
Cut everything into similar-sized pieces. Try to chop everything about the same size. You'll get a little pasta, meat, cheese, and veggies in every bite.
Give it one last taste before serving. Cold pasta often needs an extra pinch of salt, black pepper, or a splash of pepperoncini juice before serving.
Don't skip the chill time. Even 30 minutes gives the dressing time to soak into the pasta and lets all the flavors come together.
Store leftover Italian grinder pasta salad in an airtight container in the fridge for up to 3 days.
If you're planning ahead for a party or meal prep, mix everything except the lettuce, then pop it in the fridge, stir in the reserved dressing, and fold in the lettuce just before serving for the freshest texture.

Nutrition