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This Italian Grinder Pasta Salad Recipe combines tender pasta, fresh veggies, meat, chickpeas, and cheese with the perfect homemade dressing. Quick to make, it has all the flavor of your favorite sandwich for a feel-good recipe the whole family will love!
Full of protein and veggies, this grinder salad is also nut-free and gluten-free-friendly.
Quick and Easy Italian Grinder Pasta Salad Recipe
If you’re unfamiliar, a grinder sandwich is a popular New England sandwich made with deli meats, cheese, lettuce, and condiments stuffed inside a crusty bread roll – usually Italian or a hoagie roll. Savory and tangy, it’s one of my favorite meals to order when out and about.
However, when eating at home, I typically try to incorporate more nutrients into my diet. So, I took all the basic ingredients of grinder sandwiches and combined them with fresh veggies to create this Italian grinder pasta salad!
I went through several different recipes to test and perfect the dressing, balancing the creamy textures and savory, tangy tastes. I’m happy to report that I finally nailed it, and this recipe has been a family favorite ever since. It’s become a top request at every backyard barbecue and picnic this spring, along with my sweet cucumber salad and macaroni salad. I know you’ll love it, too!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
For the Salad
- Pasta: Use any pasta you like best. I recommend small or medium-sized shapes like elbow, bow tie, cavatappi, or rotini pasta. If needed, opt for gluten-free varieties.
- Veggies: You’ll need cherry tomatoes, roasted red peppers, pepperoncini peppers, red onion, and Romaine lettuce. I often like adding chopped Calabrian chilis and olives for a little tang and a touch of heat!
- Protein: Salami and pepperoni create the classic sandwich taste.
- Chickpeas: These add extra fiber and nutrients, and are a plant-based protein.
- Cheese: I use a combination of mini fresh mozzarella balls or diced fresh mozzarella and Parmesan cheese for a soft texture and salty, tangy taste.
For the Dressing
- Olive Oil: Use a high-quality olive oil that you like the taste of. I don’t recommend using a different oil for this dressing, or the flavor won’t be the same.
- Red Wine Vinegar: This adds a subtle sweetness and hint of tang.
- Lemon Juice: Freshly squeezed is best! This balances some of the richness of the mayo.
- Mayonnaise: I typically use my Paleo mayo or a store-bought avocado oil mayonnaise.
- Seasonings: Dried oregano, garlic powder, salt, and black pepper create a savory, slightly herbaceous taste.
How to Make an Easy Grinder Pasta Salad
- Cook the pasta: Boil the pasta just to al dente according to the package instructions. Then, drain the water and set it aside to cool.
- Make the dressing: While the pasta is cooking, whisk all the dressing ingredients in a jar or small bowl until smooth.
- Assemble the salad: Add all the salad ingredients to a large bowl, and toss to combine. Pour the dressing on top, and toss again. Serve with extra Parmesan on top, if desired, and enjoy!
Kitchen Tools I Use
Possible Variations
- Protein – Swap the salami and pepperoni with turkey, ham, shredded chicken, sliced air fryer steak, shrimp, or tofu. Or, omit it completely for a vegetarian recipe.
- Cheese – Use feta, goat cheese, or provolone cheese in place of the mozzarella and Parmesan.
- Veggies – Add to or replace the vegetables with whatever you have on hand. Snap peas, zucchini, mushrooms, or green beans would make tasty additions.
- Dressing – Feel free to use any store-bought or homemade salad dressing you like best, such as a Greek salad dressing or even a Caesar salad dressing.
FAQs
This recipe is best served right away. However, you can store leftovers in an airtight container in the fridge for up to four days. I recommend leaving out the lettuce if you plan on having leftovers.
For the best results, be careful not to overcook the pasta, and serve your grinder pasta salad right away.
More Pasta Salad Recipes
Italian Grinder Pasta Salad Recipe
Ingredients
For the Salad:
- 12 oz pasta of choice
- 1 cup cherry tomatoes quartered
- 1 cup roasted red peppers chopped
- ⅓ cup pepperoncini chopped
- ⅓ cup red onion thinly sliced
- ½ cup salami thinly sliced
- ½ cup pepperoni thinly sliced
- 1 (15.5 oz) can chickpeas, rinsed and drained
- 8 oz mini mozzarella balls or 8 oz fresh mozzarella, diced
- ½ cup grated Parmesan cheese
- 2 cups shredded lettuce iceberg or romaine recommended
- Optional: chopped Calabrian chilis olives
For the Dressing:
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- Juice of 1 lemon
- 1 tablespoon mayonnaise
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Cook the Pasta: Prepare pasta according to package directions. Drain and set aside to cool.12 oz pasta of choice
- Make the Dressing: While the pasta is cooking, add all dressing ingredients to a jar or small bowl. Whisk together, or cover and shake until well combined. Set aside.
- Assemble the Salad: In a large serving bowl, combine the cooled pasta, cherry tomatoes, roasted red peppers, pepperoncini, red onion, salami, pepperoni, chickpeas, mozzarella, Parmesan, and shredded lettuce. Add any optional mix-ins if using.1 cup cherry tomatoes, 1 cup roasted red peppers, ⅓ cup pepperoncini, ⅓ cup red onion, ½ cup salami, ½ cup pepperoni, 1 (15.5 oz) can chickpeas, rinsed and drained, 8 oz mini mozzarella balls, ½ cup grated Parmesan cheese, 2 cups shredded lettuce, Optional: chopped Calabrian chilis
- Dress and Serve: Pour the dressing over the salad and toss to combine. Serve with extra Parmesan on top, if desired.¼ cup olive oil, 1 tablespoon red wine vinegar, Juice of 1 lemon, 1 tablespoon mayonnaise, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 2 teaspoons salt, 1 teaspoon black pepper
