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Grinder Sandwich Pasta Salad

Grinder Sandwich Pasta Salad

A vibrant and satisfying dish that masterfully transforms the beloved flavors of a classic grinder sandwich into a convenient and crowd-pleasing pasta salad. This recipe is exceptionally useful for busy weeknights, potlucks, or whenever you crave a flavor-packed meal without the fuss.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 pound dried pasta (rotini, fusilli, or penne work well)
Deli Meats & Cheese
  • 1/2 pound deli ham thinly sliced and chopped
  • 1/2 pound deli salami thinly sliced and chopped
  • 1/2 pound deli provolone cheese thinly sliced and chopped
  • 1/2 cup sliced pepperoni optional, for an extra kick
Vegetables
  • 1/2 cup red onion chopped
  • 1/2 cup green bell pepper chopped
  • 1/2 cup black olives chopped
  • 1/4 cup fresh parsley chopped
Dressing
  • 1 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large pot
  • Colander
  • Cutting Board
  • Large mixing bowl
  • Whisk

Method
 

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the dried pasta and cook according to package directions until al dente (tender but still firm to the bite). Drain the pasta thoroughly in a colander, rinse with cool water to stop the cooking process and prevent sticking, and set aside to drain completely.
    1 pound dried pasta
  2. While the pasta is cooking, take your thinly sliced deli ham, salami, and provolone cheese. Lay them flat on a cutting board and chop them into bite-sized pieces, roughly the size of the pasta. If using, chop the sliced pepperoni into smaller pieces as well.
    1/2 pound deli ham, 1/2 pound deli salami, 1/2 pound deli provolone cheese, 1/2 cup sliced pepperoni
  3. Finely chop the red onion, green bell pepper, and black olives. Mince the fresh parsley. It’s important to have these vegetables prepared before mixing everything together for a smooth assembly process.
    1/2 cup red onion, 1/2 cup green bell pepper, 1/2 cup black olives, 1/4 cup fresh parsley
  4. In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, olive oil, dried oregano, and garlic powder until well combined and smooth. Season generously with salt and freshly ground black pepper to your taste. Taste and adjust seasonings as needed; this is your chance to make the dressing perfectly for your palate.
    1 cup mayonnaise, 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
  5. Add the drained and cooled pasta to the large mixing bowl with the dressing. Add the chopped ham, salami, provolone cheese, optional pepperoni, chopped red onion, green bell pepper, black olives, and fresh parsley to the bowl.
    1 pound dried pasta, 1/2 pound deli ham, 1/2 pound deli salami, 1/2 pound deli provolone cheese, 1/2 cup sliced pepperoni, 1/2 cup red onion, 1/2 cup green bell pepper, 1/2 cup black olives, 1/4 cup fresh parsley
  6. Gently toss all the ingredients together until everything is evenly coated with the dressing. Ensure that the meats, cheeses, and vegetables are distributed throughout the pasta salad.
  7. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the pasta salad to chill thoroughly. For the best flavor, chilling for 1-2 hours is recommended. Before serving, give the pasta salad another gentle toss.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Do not freeze.