Italian Grinder Pasta Salad Recipe

A bowl of Italian grinder pasta salad with a spoon sticking out.

5 from 1 vote

Enjoy all the flavors of your favorite sandwich in this creamy, veggie-filled Italian grinder pasta salad recipe, ready in under 30 minutes!

Prep Time5

Cook Time12

Total Time17

Course: Main Course, Side Dish

Cuisine: American

Keyword: grinder pasta salad, grinder pasta salad recipe, Italian grinder pasta salad

Method: Stove Top

Servings: servings

Equipment

1 Large Pot
1 Jar or Small Bowl
1 Large Bowl

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

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. I recommend leaving out the lettuce if you plan on having leftovers.

Nutrition