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A bowl of Italian grinder pasta salad with a spoon sticking out.
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Italian Grinder Pasta Salad Recipe

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 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: grinder pasta salad, grinder pasta salad recipe, Italian grinder pasta salad
Method: Stove Top
Servings: 6 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

Serving: 1serving | Calories: 682kcal | Carbohydrates: 69g | Protein: 30g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 1870mg | Potassium: 617mg | Fiber: 9g | Sugar: 7g | Vitamin A: 744IU | Vitamin C: 26mg | Calcium: 344mg | Iron: 4mg