Italian Grinder Pasta Salad

This Italian grinder pasta salad is loaded with deli meats, provolone, fresh veggies, and a creamy tangy dressing. Perfect for BBQs and meal prep!

If you love the bold flavors of an Italian grinder sandwich, you’re going to fall in love with this Italian grinder pasta salad. It has everything you crave, including deli meats, provolone cheese, juicy tomatoes, crisp red onion, and tangy pepperoncinis. It’s all tossed in a dressing that perfectly balances creamy, zesty and savory flavors.

Why You’ll Love This Recipe

• Packed with classic Italian grinder flavors
• Easy to make in about 30 minutes
• Great for meal prep and leftovers
• Perfect for potlucks, picnics, and BBQs
• Even better after chilling

Ingredients

Pasta: short grain pasta such as elbows.
Pepperoncinis: pepperoncinis add crunch and a bright, vinegary flavor. Don’t forget to save the juice for the dressing.
Deli meats: I used a combination of smoked ham, salami and pepperoni.
Cheese: provolone is most authentic to a traditional grinder sandwich. Ask for thick cut at the deli.
Red onion: thinly slice the red onion so it’s not too overpowering in the pasta salad.
Cherry tomatoes: sweet, juicy tomatoes add freshness and color to the salad.
Dressing: mayo, red wine vinegar, pepperoncini juice, oregano, salt and pepper.

Equipment

Pasta pot
Colander
Cutting board and knife
Measuring cups and spoons
Serving bowl

Instructions

1. Add all the dressing ingredients to a small bowl and whisk to combine. Taste & adjust seasoning, as needed.
2. Cook pasta in heavily salted water until al dente. Strain and rinse the pasta to cool down.
3. In a large mixing bowl, add the pasta, meats, cheese, tomato, onion, pepperoncinis and dressing. Toss well to coat everything in the dressing. Sprinkle pasta salad with more oregano.

Tips

• Don’t cook the pasta longer than package instructions. It should be slightly firm.
• Let the pasta cool before adding the dressing to prevent the pasta from absorbing too much dressing.
• Chill for at least one hour, but overnight is even better.
• Stir before serving, as the dressing will settle while refrigerated.
• If the salad seems dry after chilling, stir in a tablespoon or two of mayonnaise or a splash of red wine vinegar to refresh it.

Substitutions

Pasta: use bowtie, penne, fusilli, or shells if you don’t have elbows.
Meats: replace the smoked ham with turkey, mortadella, capicola, or soppressata for a slightly different flavor profile.
Cheese: mozzarella pearls, sharp provolone, fontina or cheddar all work well.
Veggies: ix in chopped romaine lettuce just before serving for a true grinder-inspired salad, or add cucumber, roasted red peppers, black olives, or banana peppers for extra flavor.
Mayo: substitute part of the mayonnaise with plain Greek yogurt for a lighter dressing while maintaining a creamy texture.
Heat: add crushed red pepper flakes for additional heat.

More Side Dish Recipes

• Zucchini Corn Salad
• Antipasto White Bean Salad
• Grilled Veggies with Chimichurri

If you make this Italian Grinder Pasta Salad recipe, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!