Italian Grinder Pasta Salad
A creamy and crunchy salad inspired by Italian grinder sandwiches, perfect for parties and potlucks.
Ingredients
Pasta
- 12 oz rotini pasta Can substitute with penne or shells.
Deli Meats
- 4 oz salami, chopped
- 4 oz pepperoni, chopped
- 4 oz ham, chopped (optional) Add for extra heartiness.
Cheese
- 4 oz provolone cheese, chopped
Crunchy Ingredients
- 2 cups shredded romaine or iceberg lettuce Use sturdy lettuce for best texture.
- 1/2 medium red onion, thinly sliced
Briny Punch
- 1/2 cup banana peppers, sliced
- 2 tbsp banana pepper juice Or pepperoncini juice.
Optional Extras
- 1 cup cherry tomatoes, halved Optional.
- 1 cup diced cucumber Optional.
- 1/2 cup olives, sliced Optional.
Dressing
- 1 cup mayonnaise
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt Adjust to taste.
- 1/2 tsp black pepper Adjust to taste.
Instructions
Preparation
- Boil the pasta in well salted water until just tender, then drain and rinse with cold water. Let it sit for a few minutes to drain excess water.
- In a large bowl, mix together mayonnaise, red wine vinegar, banana pepper juice, Italian seasoning, garlic powder, salt, and pepper. Adjust seasonings to taste.
- Add chopped salami, pepperoni, ham (if using), provolone, shredded lettuce, red onion, and banana peppers. If using tomatoes or cucumbers, add them now.
- Add the cooled pasta and toss until all ingredients are well coated.
- Cover and chill in the refrigerator for at least 30 minutes; an hour is recommended for best flavor.
- Before serving, taste again and adjust seasonings if necessary. If the salad looks dry, stir in a spoonful of mayo or a splash more vinegar.
Notes
For meal prep, store in an airtight container for up to 3 days. To keep lettuce crisp, store separately and mix in before serving. If the pasta salad looks dry after chilling, refresh with a spoonful of mayo or vinegar.