Grinder Pasta Salad

Love grinder sandwiches? Then you'll love this Italian grinder pasta salad with classic grinder flavors! Packed with savory Italian deli meat, crisp veggies, and a tangy and creamy dressing, this pasta salad is perfect for picnics, potlucks, or meal prep. If you're looking for easy pasta salad ideas, this viral grinder salad is a must-try!

Ingredients in Grinder Pasta Salad

Pasta Salad:

• tricolor rotini pasta, cooked and cooled
• red onion, diced
• Roma tomatoes, diced
• mini bell peppers, diced
• banana peppers, diced
• romaine lettuce, chopped (you can use iceberg lettuce)
• hard salami, chopped
• pepperoni, chopped
• mozzarella cubes

Salad Dressing:

• red wine vinegar
• mayonnaise (4 tbsp)
• oregano
• Dijon mustard
• salt
• garlic powder
• red pepper flakes (optional)

See the recipe card for he full salad ingredients and dressing ingredients and directions. 

How to Make Grinder Pasta Salad

1. In a large pot of water, boil the tricolor rotini according to the package directions until al dente. Drain and rinse under cool water and set aside to cool.
2. Dice the red onion, Roma tomatoes, mini peppers, and banana peppers. Chop the salami, pepperoni, and mozzarella cubes.
3. In a small bowl, whisk together the red wine vinegar, mayonnaise, oregano, Dijon mustard, garlic powder, and salt until smooth.
4. In a large mixing bowl, combine the cooled pasta, diced vegetables, meats, and mozzarella cubes. Pour the dressing over the top and toss well to coat everything evenly.
5. Let the pasta salad sit in the refrigerator for at least 1 hour before serving to allow the flavors to meld together. 
6. When ready to serve, chop the romaine lettuce and stir it in before serving.

Favorite Pasta Shapes for This Recipe

Choosing the right pasta shape can make a big difference in texture and flavor, and short shape pasta works best! While tricolor rotini is a great choice, here are some other favorite pasta shapes that work well:

• Campanelle pasta - Its ruffled edges hold onto the dressing beautifully.
• Bowtie (Farfalle) pasta - Adds a fun shape and great texture.
• Penne pasta - A sturdy option that holds its shape well.
• Gluten-free pasta - A great alternative for those with dietary restrictions; opt for a chickpea or brown rice variety for a similar bite.

How to Store Pasta Salad

Store leftover pasta salad in an airtight container in the refrigerator for up 4-5 days. The pasta will taste best the next day after making. If the pasta absorbs too much dressing, revive it with a splash of red wine vinegar or extra dressing before serving.

Add the romaine lettuce just before serving to prevent it from wilting for the best texture.

📖 Recipe

Grinder Pasta Salad

Dana

Packed with savory Italian deli meat, crisp veggies, and a tangy and creamy dressing, this pasta salad is perfect for picnics, potlucks, or meal prep. If you're looking for easy pasta salad ideas, this viral grinder pasta salad is a must-try!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 284 kcal

Ingredients

  

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Pasta Salad

• ▢ 3 cups tricolor rotini pasta - cooked and cooled
• ▢ 1 red onion - diced
• ▢ 2 Roma tomatoes - diced
• ▢ 4 mini bell peppers - diced
• ▢ ½ cup banana peppers - diced
• ▢ 1 cup romaine lettuce - chopped (you can use iceberg lettuce)
• ▢ ½ cup hard salami - chopped
• ▢ ½ cup pepperoni - chopped
• ▢ ½ cup mozzarella cubes

Salad Dressing

• ▢ ¼ cup red wine vinegar
• ▢ ½ cup mayonnaise
• ▢ 1 teaspoon oregano
• ▢ 1 tablespoon Dijon mustard
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon garlic powder
• ▢ red pepper flakes - optional

Instructions

• In a large pot of water, boil the tricolor rotini according to the package directions until al dente. Drain and rinse under cool water and set aside to cool.
  3 cups tricolor rotini pasta
• Dice the red onion, Roma tomatoes, mini peppers, and banana peppers. Chop the salami, pepperoni, and mozzarella cubes.
  1 red onion, 2 Roma tomatoes, 4 mini bell peppers, ½ cup banana peppers, ½ cup hard salami, ½ cup pepperoni, ½ cup mozzarella cubes
• In a small bowl, whisk together the red wine vinegar, mayonnaise, oregano, Dijon mustard, garlic powder, and salt until smooth.
  ¼ cup red wine vinegar, ½ cup mayonnaise, 1 teaspoon oregano, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, ¼ teaspoon salt
• In a large mixing bowl, combine the cooled pasta, diced vegetables, meats, and mozzarella cubes. Pour the dressing over the top and toss well to coat everything evenly.
• Let the pasta salad sit in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
• When ready to serve, chop the romaine lettuce and stir it in before serving.
  1 cup romaine lettuce

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 21g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 503mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1168IU | Vitamin C: 28mg | Calcium: 58mg | Iron: 1mg

Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.

© Mama Needs Cake

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