If you’ve ever fallen in love with the viral grinder sandwich — you know, the one layered with meats, cheese, and that addictive creamy grinder salad — then this Italian Grinder Pasta Salad is your next obsession. It takes everything you love about that sandwich and turns it into a cold, make-ahead dish that’s just as satisfying.
The first time I made this, it was a spur-of-the-moment decision for a summer picnic. I had leftover salami, some provolone, and half a box of pasta. I threw in lettuce, peppers, and a quick mayo-based dressing — and everyone went back for seconds. Since then, it’s become a staple right alongside my Cajun Potato Soup and Loaded Cornbread Casserole for gatherings.
Italian Grinder Pasta Salad
Ingredients
Equipment
Method
- Cook the pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
- In a bowl, whisk together mayonnaise, vinegar, mustard, Italian seasoning, garlic powder, and red pepper flakes. Season with salt and black pepper.
- In a large mixing bowl, add pasta, meats, tomatoes, onion, lettuce, cheese, and pepperoncini.
- Pour the grinder dressing over the pasta mixture. Toss until everything is evenly coated and creamy.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with parsley before serving.
Nutrition
Notes
• Chill before serving for best flavor.
• Add lettuce just before serving to keep it crisp.
• Swap meats or cheeses based on what you have on hand.
• Not freezer-friendly due to the creamy dressing.
Tried this recipe?
Let us know how it was!Why You’ll Love Italian Grinder Pasta Salad
This pasta salad is creamy, zesty, and bursting with Italian deli flavor. It’s got tender pasta, crisp vegetables, salty meats, and that signature tangy “grinder” dressing. It’s hearty enough to stand on its own, but it also pairs perfectly with grilled meats or sandwiches.
If you love flavorful, easy dishes like my Beef and Chickpea Skillet or Cajun Seafood Alfredo, this one will fit right into your meal rotation.
Ingredients You’ll Need
For the Pasta Salad:
- 12 oz rotini or penne pasta
- 1 cup diced salami
- 1 cup diced ham
- 1 cup sliced pepperoni
- 1 ½ cups cherry tomatoes, halved
- ½ red onion, finely sliced
- 1 cup shredded iceberg lettuce
- 1 cup diced provolone or mozzarella cheese
- ½ cup sliced pepperoncini
- ¼ cup chopped fresh parsley
For the Grinder Dressing:
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
If you like layered flavor like this, you’ll love my Old-Fashioned Cabbage Rolls — same homey comfort, different twist.
How to Make Italian Grinder Pasta Salad
Step 1: Cook the Pasta
Cook the pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
Step 2: Make the Dressing
In a bowl, whisk together mayonnaise, vinegar, mustard, Italian seasoning, garlic powder, and red pepper flakes. Season with salt and black pepper.
Step 3: Combine Ingredients
In a large mixing bowl, add pasta, meats, tomatoes, onion, lettuce, cheese, and pepperoncini.
Step 4: Toss Everything Together
Pour the grinder dressing over the pasta mixture. Toss until everything is evenly coated and creamy.
Step 5: Chill and Serve
Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with parsley before serving.
For another perfect party dish, try my Cheesy Hawaiian Roll Garlic Bread — it’s the ideal sidekick to this salad.
Tips for the Perfect Grinder Pasta Salad
- Rinse the pasta: It stops cooking and keeps it from clumping.
- Chill before serving: Lets the flavors deepen and blend.
- Add lettuce last: Keeps it crisp and fresh.
- Make it your own: Swap meats or cheeses based on what you have.
Just like my Cheesy Broccoli Rice Casserole, this dish is all about simple ingredients turning into something incredible.
How to Store
Refrigerate: Store in an airtight container up to 3 days.
Make Ahead: Prepare up to 24 hours before serving for the best flavor.
Do Not Freeze: The dressing will separate once thawed.
If you like make-ahead recipes like this, you’ll also love my Christmas Bread Recipe — same simplicity, same crowd-pleasing magic.
Flavor Variations
- Spicy Grinder Salad: Add chopped banana peppers and a pinch of cayenne.
- Chicken Grinder Pasta Salad: Use shredded rotisserie chicken instead of deli meats.
- Vegetarian Style: Skip the meats and add chickpeas and roasted red peppers.
- Italian Sub Twist: Add a drizzle of olive oil and a sprinkle of oregano for extra deli flavor.
If you love versatile dishes like this, my Cajun Seafood Alfredo is another perfect one-pan wonder.
Frequently Asked Questions
1. Can I use different pasta shapes?
Yes — rotini, penne, or bowtie all work well.
2. Can I make it lighter?
Swap half the mayo for Greek yogurt for a tangier, lighter dressing.
3. What kind of meats work best?
Salami, pepperoni, and ham are classic — but turkey or capicola work too.
4. Can I serve it warm?
It’s best chilled, but you can enjoy it room temperature if you prefer.
The Final Bite
This Italian Grinder Pasta Salad is bold, creamy, and packed with everything you love about the iconic grinder sandwich — only easier to make and perfect for a crowd. Every bite is tangy, savory, and downright addictive.
Serve it at your next potluck or picnic with Cheesy Scalloped Potatoes or Pink Party Donuts for the ultimate party lineup.