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This Grinder Pasta Salad is a next level version of the viral Italian grinder salad that will make all other pasta salads seem subpar. Loaded with salami, provolone, pepperoni, crunchy vegetables and a creamy parmesan dressing, this dish will be the one that everyone raves about at the BBQ and begs for the recipe. Ready in about 30 minutes and the perfect side for any grill out or warm weather dinner!
Love an Italian grinder sandwich? Then you will LOVE this pasta salad version that is loaded with Italian deli meats, crisp veggies, and a parmesan herbed dressing that will change everything you know about pasta salads!
Pasta salad is my love language–love them too? Make sure to try these as well: Tomato Basil Pasta Salad, Sun-Dried Tomato Pasta Salad, Tortellini Caprese Salad or this Chicken Bacon Ranch Pasta Salad.
Why We Love This Grinder Pasta Salad
A grinder sandwich is basically a hot hoagie sandwich that originated somewhere in the northeast of the US. The Italian grinder salad was a way to take a classic sandwich and make it low carb–but what if you’re like me and you WANT the carbs?
Thus, this grinder pasta salad was born. I didn’t just want croutons in my salad, I wanted it to have pasta to make it my favorite type of summer dish!
This grinder pasta salad:
- is LOADED–meats, cheese, veggies, there is so much texture in every bite
- super simple to prep–not much aside from chopping and tossing
- is a salad recipe that can eat like a meal
- will be a summer BBQ staple!
Ingredient Notes
- Use any short pasta you prefer. I used fusilli for the images becasue I wanted a pasta that would have length similar to all the chopped ingredients. Rotini pasta, bowtie, medium shells and more will also work well!
- meats: our favorite combination is oven roasted turkey, hard salami, and turkey pepperoni. Some grinder sub sandwiches use ham–I am not much of a fan so opted for the turkey. You are welcome to vary this to your favorites!
- lettuce: I was pleasantly surprised by how much I enjoyed lettuce in a pasta salad. I typically use a combination of shredded romaine and iceberg because I like the color of a bit more green from the romaine–use all the same type in yours to make life easier as this is not necessary.
- I prefer banana peppers over pepperoncini peppers but if you like the extra kick, you may use those instead.
Ways To Vary This Recipe
- add more veggies: chop up an English cucumber, add grilled zucchini or mushrooms, chopped bell peppers, and more.
- use fresh herbs: if you chop up fresh oregano and add it to the creamy parmesan dressing, it is AMAZING. Oregano can be a hard one to find sometimes so I kept the recipe using dried.
- change up the meat or cheeses: feel free to play around here! Toss in some fresh mozzarella balls, add some prosciutto, maybe some chopped bacon?
Step-By-Step Instructions
Step 1: Prepare pasta according to al dente cooking instructions on package. Drain and toss with very cold water to keep it from getting soft or mushy.
Step 2: While the pasta cooks, chop the vegetables, meats and provolone. Once the pasta is prepped, add all the salad ingredients to a large bowl and toss to combine.
Step 3: Add the creamy parmesan dressing ingredients to a bowl or container.
Step 4: Whisk well and adjust seasoning or thickness as desired.
Step 5: Pour 3/4 of the dressing over top of the pasta salad and toss well to combine.
Step 6: Chill until ready to serve. Just before serving, toss remaining dressing with the salad. Enjoy!
Recipe Tips
To prep in advance: You can make this salad a day ahead of time. I suggest following prep instructions as directed but not adding the chopped lettuce until closer to serving time for best color and texture.
Cook pasta al dente for best results. This will keep the pasta from falling apart or becoming too soft and mushy.
I like to chop the meats and provolone long and thin, as I think it makes the salad look more uniform and adds an elegant look. You can really chop the ingredients as desired.
Storage
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Texture and vegetable colors will be best in the first 2 days.
Other Favorite Salads
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Italian Grinder Pasta Salad
Ingredients
Salad
- 12 oz short pasta, rotini, fusilli, etc.
- 4-5 oz shredded iceberg lettuce
- ½ red onion, very thin sliced
- 1 ½ cups grape tomatoes, quartered
- 1 cup banana peppers, chopped
- 4 oz salami, chopped
- 4 oz turkey pepperoni, chopped
- 3-4 oz oven roasted deli turkey, chopped
- 8 slices provolone cheese, chopped
Dressing
- 1 cup mayonnaise
- 3-4 Tbsp red wine vinegar
- 1-2 Tbsp banana pepper juice
- ½ cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp oregano
- 1½ tsp Italian seasoning
- ½ tsp cracked pepper
- ½ tsp sea salt, more or less to taste
Instructions
- Prepare pasta according to al dente cooking instructions on package. Drain and toss with very cold water to keep it from getting soft or mushy.
- While the pasta cooks, chop the vegetables, meats and provolone. Once the pasta is prepped, add all the salad ingredients to a large bowl and toss to combine.
- Whisk the dressing ingredients together. Adjust seasoning or thickness as desired.
- Pour 3/4 of the dressing over top of the pasta salad and toss well to combine. Chill until ready to serve. Just before serving, toss remaining dressing with the salad. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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