Easy Italian grinder pasta salad

This Grinder Pasta Salad transforms all the delicious elements of your favorite Italian sub sandwich into a vibrant pasta dish that's perfect for gatherings. Tender pasta spirals mingle with chunks of pepperoni and salami, fresh vegetables, and pearls of mozzarella that burst with milky freshness in every bite. The homemade dressing ties everything together with its creamy, herb-infused goodness.

I first made this recipe when hosting a backyard barbecue last summer. Everyone kept gravitating back to this dish, and I watched the bowl empty before any other sides! What surprised me most was how my neighbor's picky eater children devoured it, despite the vegetables mixed throughout.

Essential Ingredients

• Rotini pasta – The spiral shape captures the perfect amount of dressing in each twist while providing a substantial base that stands up to hearty ingredients; you can substitute other short pasta shapes like bowtie or penne
• Fresh mozzarella pearls – These tiny balls of cheese add pockets of creamy richness and a mild dairy flavor that counterbalances the bold meats; their small size ensures you get cheese in every bite
• Deli meats (pepperoni and salami) – These cured Italian meats bring authentic grinder sandwich flavor and a satisfying chew; cut them into bite-sized pieces to distribute their robust flavor throughout the salad
• Fresh vegetables – The combination of cucumber, cherry tomatoes, pepperoncini peppers, and red onion creates a garden-fresh element that lightens the dish while adding crunch and color
• Homemade dressing – A blend of mayonnaise, Italian dressing, Parmesan, and fresh garlic creates a creamy yet tangy coating that brings all elements together with depth and richness

Step-By-Step Cooking Instructions

Create the flavorful dressing –

In a medium bowl, combine 3/4 cup mayonnaise, 1/4 cup Italian dressing, 1/4 cup freshly grated Parmesan cheese, 2 finely minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes if desired. Whisk until completely smooth and the ingredients are fully incorporated. The dressing should have a creamy consistency with visible flecks of garlic and cheese throughout. Place this in the refrigerator to allow the flavors to meld while you prepare the remaining ingredients.

Cook the pasta perfectly –

Bring a large pot of generously salted water to a rolling boil. Add 1 pound of rotini pasta and cook according to package directions until just al dente—typically around 7-9 minutes. The pasta should maintain a slight firmness when bitten into, as it will continue to absorb moisture from the dressing. Once cooked, drain thoroughly in a colander and rinse briefly under cold running water to stop the cooking process and remove excess starch. Shake well to remove as much water as possible, then transfer to a large mixing bowl.

Prepare and combine the salad ingredients –

While the pasta cools slightly, prepare your vegetables and meats: dice 1 medium cucumber into small bite-sized pieces, halve 1 cup of cherry tomatoes, slice 1/3 cup pepperoncini peppers, finely slice or chop 1/4 cup pickled red onions (or thinly sliced fresh red onion), cut 4 ounces of salami into small pieces, and slice 3 ounces of pepperoni into quarters. Add these ingredients to the bowl with the pasta along with 8 ounces of fresh mozzarella pearls. The varied textures and colors will create a visually appealing dish with tremendous flavor variety in each bite.

Dress and chill the salad –

Remove the prepared dressing from the refrigerator and pour about three-quarters of it over the pasta mixture. Using two large spoons or a pair of tongs, gently toss everything together until all components are evenly coated with dressing. Be careful not to break the pasta or crush the more delicate ingredients. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours to allow the flavors to develop and meld together beautifully.

Finish and serve –

Just before serving, finely chop 2 cups of crisp romaine or iceberg lettuce into bite-sized pieces. Add the lettuce to the chilled pasta salad along with the remaining dressing, and toss everything together one final time. The fresh lettuce adds a wonderful crunch and lightness that complements the other ingredients perfectly. Taste and adjust seasoning if necessary, adding a bit more salt, pepper, or even a squeeze of lemon juice if desired for brightness.

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Perfect Make-Ahead Option

This Grinder Pasta Salad truly excels as a make-ahead dish, actually improving in flavor as it chills. I often prepare it the evening before a gathering, keeping the lettuce and a portion of the dressing separate until serving time. This approach allows the pasta to absorb the flavors while ensuring the finished dish maintains its textural contrast. For weekly meal prep, I portion individual servings into containers without lettuce, then add fresh greens just before eating.

When bringing this to potlucks, I've found that placing the bowl on ice helps maintain its perfect chilled temperature, especially during outdoor summer gatherings. The compliments I receive always make it worth the minimal effort this dish requires. Everyone seems to appreciate the familiar flavors in this unexpected format.

Customization Possibilities

One of the joys of this recipe is its adaptability. For a Mediterranean twist, I sometimes add artichoke hearts, olives, and roasted red peppers. When serving to vegetarians, I simply omit the meat and add extra vegetables or even chickpeas for protein. My husband enjoys a spicier version with hot cherry peppers and a dash of hot sauce in the dressing.

For a healthier variation, I occasionally use Greek yogurt in place of some of the mayonnaise and whole wheat pasta instead of regular. The flavor profile remains delicious while offering additional nutritional benefits. These simple swaps make it easy to adapt to dietary preferences without sacrificing taste.

My family has a tradition of Sunday antipasto platters, and this pasta salad was born from those flavors. My aunt always insisted that high-quality meats make all the difference—advice I've found to be absolutely true with this recipe. There's something nostalgic about these Italian deli flavors that brings me back to Sunday gatherings at my grandparents' home.

I've been making pasta salads for over fifteen years, and this Grinder version has become my signature potluck contribution. What I appreciate most is how it transforms simple ingredients into something that feels special enough for company yet requires minimal effort. The combination of familiar Italian sandwich flavors with the comfort of pasta creates a dish that consistently disappears quickly at gatherings—the ultimate compliment to any cook.

Frequently Asked Questions

→ How far ahead can I make this pasta salad?

You can make this salad up to 24 hours ahead. Just reserve half the dressing and add it with the lettuce right before serving.

→ Can I use different pasta shapes?

Yes! While rotini holds dressing well, you can substitute fusilli, farfalle, or penne with similar results.

→ Is this pasta salad good for meal prep?

Absolutely! It keeps well for 3-4 days refrigerated. Store the lettuce separately and add when ready to eat.

→ Can I make this vegetarian?

Yes, simply omit the salami and pepperoni and add extra veggies or cheese for a delicious vegetarian version.

→ What can I serve with grinder pasta salad?

It pairs well with grilled chicken, burgers, sandwiches, or can be enjoyed as a complete meal on its own.