Italian Grinder Pasta Salad – A Deli Sandwich Meets Summer Salad
Take everything you love about a classic Italian grinder sandwich—savory meats, creamy dressing, tangy pickled veggies—and toss it with pasta. The result? This Italian Grinder Pasta Salad that’s bold, creamy, crave-worthy, and absolutely perfect for potlucks, BBQs, and make-ahead lunches.
Loaded with marinated mozzarella, salami, ham, pepperoni, and plenty of briny extras, this pasta salad brings the deli counter to your dinner table.
Why I Love This Recipe
This pasta salad is a full-flavored meal in itself. It combines the creamy richness of a grinder sandwich with the cold crunch of a classic pasta salad. The tangy pepperoncini, seasoned dressing, and bits of shredded lettuce give it an authentic hoagie-shop feel. It’s hearty, customizable, and always a hit at any gathering.
Plus, it’s make-ahead friendly, which makes entertaining a breeze.
Ingredients
For the Dressing:
- 1⅓ cups mayonnaise
- ⅓ cup red wine vinegar
- 1 tbsp peperoncini juice (from the jar)
- Marinade oil from 2 containers of marinated mozzarella balls
- ½ tsp black pepper
- 1 tsp salt
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp red pepper flakes (optional)
For the Salad:
- 1 lb rotini pasta, cooked al dente
- 2 (8 oz) containers marinated mozzarella balls, quartered
- 5–6 peperoncini peppers, sliced into rings
- 10 oz cherry tomatoes, halved or quartered
- 1 cup pickled red onion
- 10 slices Genoa salami, cut into chunks
- 8 slices deli ham, cut into chunks
- 20 slices pepperoni, quartered
- ½ head iceberg or romaine lettuce, shredded
Ingredient Notes & Swaps
- Mozzarella: Marinated balls add flavor, but fresh pearls or cubes work too.
- Pasta: Rotini holds dressing well, but bowtie or penne are great swaps.
- Meats: Stick with Italian-style deli meats, or sub in turkey for a lighter twist.
- Lettuce: Add just before serving to keep it crisp.
Step-by-Step Instructions
Step 1: Make the Dressing
- In a medium bowl, whisk together mayonnaise, red wine vinegar, peperoncini juice, marinade oil, and all seasonings until smooth. Set aside.
Step 2: Mix the Salad
- In a very large bowl, add cooked rotini pasta, mozzarella, peperoncini rings, cherry tomatoes, pickled red onion, salami, ham, and pepperoni.
- Pour the dressing over the salad and toss gently to combine.
Step 3: Chill and Finish
- Cover and refrigerate for at least 2–3 hours, or overnight if possible.
- Just before serving, stir in the shredded lettuce. Toss gently to combine.
Tips for Success
- Chill your pasta after cooking to stop the cooking process and prevent sogginess.
- Slice all meats and veggies evenly for a well-balanced bite.
- Save a bit of dressing to refresh the salad right before serving.
- Double for a party or halve for a weekday meal prep!
Serving Suggestions & Pairings
This pasta salad is a standout on its own, but it shines even brighter when paired with:
- Sheet Pan Quesadillas for a warm, cheesy side
- Beer Cheese Dip to kick things off
- Crockpot Nacho Dip for a game day spread
- Instant Pot Lasagna for a hearty Italian night
- Light Tangy Chicken Salad to add a fresh, protein-packed option
Storage & Leftovers
- Store covered in the fridge for up to 3 days.
- Best enjoyed within 24 hours of adding lettuce—otherwise, keep it separate until ready to serve.
- If pasta soaks up too much dressing overnight, stir in a bit more mayo or vinegar before serving.
More Recipes You’ll Love
- Sheet Pan Quesadillas
- Beer Cheese Dip
- Crockpot Nacho Dip
- Instant Pot Lasagna
- Light Tangy Chicken Salad
Final Thoughts
This Italian Grinder Pasta Salad is the bold, satisfying upgrade your cookout table needs. It’s got crunch, creaminess, tang, and all the deli-inspired goodness in one colorful bowl. Perfect for meal prep, parties, or picnics.
Tried it? Snap a pic and tag @chefmaniac! Follow us for more creative comfort food and unexpected flavor mashups.
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