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–+ servings
Italian Grinder Pasta Salad

Italian Grinder Pasta Salad – Your New Summer Favorite!

Italian Grinder Pasta Salad is a flavorful and colorful dish that combines pasta, deli meats, and veggies, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 cups
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 12 ounces rotini or penne pasta substitute with gluten-free pasta if needed
  • 1/2 cup salami, sliced and chopped can substitute with capicola or turkey
  • 1/2 cup pepperoni, sliced and chopped can be omitted for a lighter version
  • 1 cup deli ham, diced substitute with turkey for a leaner option
  • 1 cup provolone cheese, cubed fresh mozzarella can be used for a softer bite
  • 1 cup cherry tomatoes, halved substitute with diced bell peppers for variation
  • 1/4 cup red onion, thinly sliced green onions can be substituted for milder flavor
  • 1/2 cup banana peppers, sliced can be replaced with diced pickles for a different taste
  • 2 cups iceberg lettuce, shredded add just before serving to keep it crisp
For the Dressing
  • 3/4 cup mayonnaise can replace half with Greek yogurt for a lighter dressing
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano fresh herbs like basil can also be used
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Red pepper flakes pinch for gentle heat

Equipment

  • Large pot
  • Colander
  • mixing bowl
  • Spatula
  • medium bowl

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside to cool.
  2. Prepare the Meats and Vegetables: Chop the salami, pepperoni, and ham. Slice the cherry tomatoes, red onion, and banana peppers.
  3. Make the Dressing: In a bowl, combine mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, pepper, and red pepper flakes. Whisk until smooth.
  4. Combine Ingredients: In a mixing bowl, combine cooled pasta, meats, tomatoes, onion, and banana peppers. Gently fold together.
  5. Add the Dressing: Pour dressing over the salad. Toss gently to coat without breaking the pasta or vegetables.
  6. Incorporate the Lettuce: Just before serving, fold in shredded lettuce for freshness.
  7. Chill Before Serving: Cover with plastic wrap and refrigerate for at least 30 minutes to meld flavors.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 15gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For best results, always add the lettuce just before serving to keep its crunch. Adjust seasoning to taste before serving.

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