Go Back
Italian Grinder Pasta Salad

Italian Grinder Pasta Salad

This Italian Grinder Pasta Salad is your new go-to for a quick, flavorful, and incredibly satisfying meal that brings all the beloved tastes of a classic Italian grinder sandwich into a refreshing pasta salad format. It’s the perfect solution for busy weeknights, potlucks, or whenever you crave a dish that’s both easy to assemble and bursting with incredible flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 1 hour
Course: Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound short pasta (such as rotini, fusilli, or penne)
  • 1 cup finely chopped salami (Genoa or hard Italian style)
  • 1 cup finely chopped ham
  • 1 cup shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped red onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup chopped Kalamata olives
  • 1/4 cup chopped pepperoncini peppers optional, for a little kick
  • 1/2 cup mayonnaise
  • 1/4 cup Italian dressing bottled or homemade
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Large mixing bowl

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta and rinse immediately with cold water to stop the cooking process and prevent it from sticking. Drain thoroughly.
    1 pound short pasta (such as rotini, fusilli, or penne)
  2. Prepare the Meats and Cheeses: While the pasta is cooking, finely chop the salami and ham into small, bite-sized pieces. Shred the provolone and mozzarella cheeses if they are not already pre-shredded. Ensure all your vegetables are also finely chopped to distribute evenly throughout the salad.
    1 cup finely chopped salami (Genoa or hard Italian style), 1 cup finely chopped ham, 1 cup shredded provolone cheese, 1 cup shredded mozzarella cheese, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped cherry tomatoes, 1/4 cup chopped Kalamata olives, 1/4 cup chopped pepperoncini peppers
  3. Chop the Vegetables and Olives: Finely chop the red onion, green bell pepper, cherry tomatoes, Kalamata olives, and pepperoncini peppers (if using). The smaller the chop, the better the flavors will meld.
    1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped cherry tomatoes, 1/4 cup chopped Kalamata olives, 1/4 cup chopped pepperoncini peppers
  4. Whisk Together the Dressing: In a large mixing bowl, whisk together the mayonnaise, Italian dressing, red wine vinegar, Dijon mustard, dried oregano, and garlic powder. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed; you want a well-balanced, slightly tangy dressing.
    1/2 cup mayonnaise, 1/4 cup Italian dressing, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, Salt and freshly ground black pepper
  5. Combine All Ingredients: Add the cooled and drained pasta to the bowl with the dressing. Add the chopped salami, ham, shredded provolone, shredded mozzarella, chopped red onion, green bell pepper, cherry tomatoes, Kalamata olives, and pepperoncini peppers (if using).
    1 pound short pasta (such as rotini, fusilli, or penne), 1 cup finely chopped salami (Genoa or hard Italian style), 1 cup finely chopped ham, 1 cup shredded provolone cheese, 1 cup shredded mozzarella cheese, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped cherry tomatoes, 1/4 cup chopped Kalamata olives, 1/4 cup chopped pepperoncini peppers
  6. Toss to Combine: Gently toss all the ingredients together until everything is thoroughly coated with the dressing. Make sure to distribute the meats, cheeses, and vegetables evenly throughout the pasta.
  7. Chill for Flavors to Meld: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably 2-3 hours, before serving. This chilling time is crucial for allowing the flavors to meld together and for the pasta salad to reach its optimal deliciousness.
  8. Serve: Before serving, give the pasta salad another gentle toss. Garnish with fresh chopped parsley for a burst of color and freshness. Serve cold.
    Fresh parsley

Notes

Storing: Refrigerate in an airtight container for 3 to 4 days. Not ideal for freezing. Reheating: Serve cold. Let sit at room temperature for 15-20 minutes if too cold. Stir in a tablespoon of Italian dressing or mayonnaise to loosen dressing if thick.