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