Italian Grinder Pasta Salad
A bold and zippy pasta salad that combines the flavors of Italian grinder sandwiches with pasta for a deliciously make-ahead meal.
Ingredients
Pasta and Dressing
- 8 oz rotini pasta Any short pasta can work.
- 1/2 cup Italian dressing Use your favorite brand or homemade.
Meats and Cheese
- 4 oz salami, diced Can reduce or swap for turkey pepperoni.
- 4 oz pepperoni, diced Use turkey pepperoni or chickpeas for extra protein if desired.
- 1 cup sharp provolone cheese, cubed Use a good sharp provolone for best flavor.
Vegetables
- 1/2 cup banana peppers, sliced Substitute with mild pepper rings or pickled jalapeños if desired.
- 1/2 cup cherry tomatoes, halved Adds juiciness and crunch.
- 1/4 cup red onion, diced Rinse under cold water to mellow the bite if necessary.
Seasoning
- to taste salt and pepper Season according to preference.
- Fresh parsley for garnish (optional) Adds color and freshness.
Instructions
Preparation
- Bring a pot of salted water to a boil and cook the rotini according to package directions until just al dente (about 8-10 minutes).
- Drain the pasta and spread it onto a sheet pan or in a wide bowl to cool for 10-15 minutes.
Mix Ingredients
- In a large mixing bowl, combine the diced salami, pepperoni, cubed provolone, sliced banana peppers, halved cherry tomatoes, and diced red onion.
- Once the pasta is cool, add it to the bowl with the mix-ins.
- Drizzle Italian dressing over the top and toss to coat evenly.
- Adjust with more dressing if it appears dry or add a handful more pasta/cheese if too wet.
Season and Chill
- Season with salt and pepper to taste, adjusting for preference.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving to let flavors develop.
Serve
- Garnish with chopped fresh parsley right before serving.
Notes
This pasta salad tastes better the next day. Store it in an airtight container in the fridge for up to 3–4 days. Serve cold or at room temperature.