The Viral Sandwich Turned Pasta Salad
Hey friends! If you were anywhere on the internet last year, you probably saw the viral “Italian Grinder Sandwich” taking over. It was messy, creamy, crunchy, and absolutely delicious. Well, I took all those incredible flavors the salty cured meats, the tangy peppers, the creamy dressing and turned them into a pasta salad that is even better (and way easier to eat).
This Italian Grinder Pasta Salad with Pepperoni, Salami And Provolone is my current obsession for cold lunch ideas. It’s hearty enough to keep you full, thanks to the protein-packed meats and cheese, but it still feels fresh and crisp. Just like my Buffalo Chicken Pasta Salad, it’s a meal-prep dream because the flavors just get deeper as they sit in the fridge. If you love a good Italian sub but hate the soggy bread, this bowl is for you.
Why This Salad Beats the Sandwich
The magic of the original sandwich was the “salad” slaw on top lettuce tossed in a creamy, tangy dressing. Here, we embrace that crunch by mixing crisp romaine right into the pasta. The dressing is a creamy blend of mayo, red wine vinegar, and Italian herbs that coats every spiral of pasta and cube of cheese.
It’s rich, savory, and has that perfect “deli counter” taste. Unlike lighter vinaigrette-based salads like my Italian Tri-Color Pasta Salad, this one feels indulgent and satisfying, making it a standout among pasta salad recipes.
Your Deli Drawer Ingredient List
- Pasta: Short, sturdy shapes like rotini, cavatappi, or radiatore work best to hold the chunky ingredients.
- The Meats: A mix of pepperoni and hard salami (Genoa is great). You can also add ham or turkey if you want the full “sub” experience.
- The Cheese: Provolone is traditional for a grinder. I like to buy a thick slice from the deli and cube it myself. Fresh mozzarella pearls or parmesan are great additions too.
- The Crunch: Iceberg or Romaine lettuce, shredded thin. Yes, lettuce in pasta salad! It adds that essential “sub sandwich” crunch.
- The Tang: Pepperoncini peppers (sliced) and red onion. These cut through the rich dressing.
- The Dressing: A creamy mix of mayonnaise, red wine vinegar, garlic, Italian seasoning, and a splash of pepperoncini juice (don’t skip this!).
Italian Grinder Pasta Salad with Pepperoni, Salami And Provolone
- Total Time: 30
- Yield: 8 1x
Description
This Italian Grinder Pasta Salad with Pepperoni, Salami And Provolone takes all the flavors of the viral sub sandwich—cured meats, provolone, tangy peppers, and a creamy dressing—and turns them into a hearty pasta salad. It’s packed with pepperoni, salami, and crisp lettuce for the perfect cold lunch or potluck dish.
Ingredients
1 lb rotini or fusilli pasta
1 cup hard salami, cubed or chopped
1 cup pepperoni, cubed or quartered slices
8 oz provolone cheese, cubed
1/2 red onion, thinly sliced or diced
1/2 cup sliced pepperoncini peppers
1 pint cherry tomatoes, halved (optional)
2 cups romaine or iceberg lettuce, shredded
1/2 cup grated Parmesan cheese
For the Creamy Grinder Dressing:
3/4 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon pepperoncini juice (from the jar)
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and rinse under cold water to cool completely.
2. While pasta cooks, chop the salami, pepperoni, provolone, red onion, pepperoncini, and tomatoes. Shred the lettuce.
3. Make the dressing: In a small bowl or jar, whisk together mayonnaise, red wine vinegar, pepperoncini juice, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until smooth.
4. In a large mixing bowl, combine the cooled pasta, meats, cheese, onion, pepperoncini, and tomatoes.
5. Pour the dressing over the pasta mixture and toss until evenly coated.
6. Right before serving, fold in the shredded lettuce and Parmesan cheese. (If making ahead, store lettuce separately and add just before eating to keep it crisp).
7. Taste and adjust seasoning with extra salt, pepper, or vinegar if needed.
Notes
Rinsing the pasta stops the cooking and keeps the salad cool.
Add the lettuce just before serving to maintain its crunch.
For a lighter dressing, swap half the mayo for Greek yogurt.
Leftovers (without lettuce) keep well for 3-4 days in the fridge.
Feel free to add other grinder toppings like ham, turkey, or roasted red peppers.
- Prep Time: 20
- Cook Time: 10
- Category: Lunch
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3g
- Sodium: 1250mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Assemble Your Grinder Bowl
Step 1: Boil your pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking. Let it cool completely.
Step 2: While the pasta cooks, chop your meats, cheese, and veggies. Aim for uniform, bite-sized pieces so you get a little bit of everything on your fork.
Step 3: Make the Dressing: In a jar or bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon pepperoncini juice, 1 teaspoon Italian seasoning, garlic powder, salt, and plenty of black pepper. It should be creamy and tangy.
Step 4: In a massive bowl, combine the cooled pasta, chopped meats, cubed provolone, red onion, pepperoncini, and cherry tomatoes (if using).
Step 5: Pour the dressing over the top and toss well to coat.
Step 6: Right before serving, fold in the shredded lettuce. This keeps it crisp and prevents it from getting soggy in the fridge.
Step 7: Top with extra parmesan cheese and maybe some dried oregano for that pizzeria vibe.
Make It Your Own
- Spice It Up: Add chopped Calabrian chilies or red pepper flakes to the dressing for a kick.
- Add More Veg: Roasted red peppers or artichoke hearts add a lovely sweetness and texture.
- Swap the Greens: If you don’t like lettuce in your pasta, use baby spinach or arugula for a peppery bite.
- Pair It: Serve this alongside Mediterranean Hummus Wraps for a fun, deli-style lunch spread.
The Ultimate Potluck Win
This Italian Grinder Pasta Salad with Pepperoni, Salami And Provolone is bold, creamy, and undeniably fun. It’s perfect for picnics, work lunches, or lazy dinners when you want maximum flavor with zero cooking (besides boiling water!). Grab a big spoon and dig in!
