Go Back

Italian Grinder Pasta Salad

Italian grinder pasta salad loaded with Italian deli meats, provolone, banana peppers, and Italian dressing. Rotini is cooked, rinsed cold, then tossed and chilled so every bite tastes like a deli-style hoagie salad.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb rotini pasta
Italian deli meats and cheese
  • 8 oz salami, sliced and quartered
  • 8 oz pepperoni, quartered
  • 8 oz ham, diced
  • 8 oz provolone cheese, cubed
Vegetables and greens
  • 1 cup cherry tomatoes, halved
  • 1 cup banana peppers, sliced
  • 0.5 cup red onion, diced
  • 1 cup shredded iceberg lettuce
Dressing and seasonings
  • 1 cup Italian dressing
  • 0.25 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the rotini pasta according to package directions until al dente, then drain and rinse with cold water.
  2. Rinse the pasta under cold water until the surface feels cool, then drain well so it doesn’t dilute the dressing.
Build the grinder pasta salad
  1. Combine the pasta with salami, pepperoni, ham, provolone, cherry tomatoes, banana peppers, and red onion in a large bowl.
  2. Add Italian dressing, Parmesan, and Italian seasoning, then toss until every piece looks coated with dressing.
Chill for flavor
  1. Refrigerate the salad for at least 2 hours so flavors meld and the dressing clings to the pasta.
Finish and serve
  1. Just before serving, add shredded iceberg lettuce and toss so the greens stay crisp.
  2. Taste and adjust dressing if needed, then serve the salad with visible layers of meat and cheese throughout.

Notes

For the best texture, rinse the pasta cold and drain thoroughly—watery pasta can make the dressing pool in the bowl. Refrigerate in a covered container for up to 4 days; freeze is not recommended. If you want a lighter version, use reduced-sodium Italian dressing to keep the same deli-style tang.