Italian Grinder Pasta Salad Recipe
This Italian Grinder Pasta Salad Recipe combines tender pasta, salami, turkey, olives, lettuce, and a creamy dressing for a bold, satisfying bite.
Equipment
- Large pot (for boiling pasta)
- Colander (for draining pasta)
- Large mixing bowl
- Sharp knife
- Cutting board
- Small bowl (for dressing)
- Whisk or spoon
- Measuring cups and spoons
Ingredients
For the Salad:
- 3 cups cooked pasta rotini or penne works best
- 1 cup shredded iceberg lettuce
- ½ cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- ½ cup cucumber diced
- ½ cup banana peppers or pepperoncini sliced
- ½ cup black olives sliced
- 1 cup deli turkey chopped
- 1 cup beef or chicken salami chopped
- ½ cup mozzarella cheese cubed or shredded
For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes optional, but I love the heat
- Salt and black pepper to taste
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente. You want it tender but still slightly firm.
- Drain the pasta and rinse it with cold water. This stops the cooking and cools it down for the salad.
Step 2: Prepare the Ingredients
- While the pasta cools, chop everything:
- Slice your onions thin
- Halve the tomatoes
- Chop the deli meats into bite-sized pieces
- Dice the cucumber
- This is where the magic starts—you’ll already smell those fresh ingredients coming together.
Step 3: Make the Dressing
- In a small bowl, whisk together:
- Mayonnaise
- Red wine vinegar
- Olive oil
- Mustard
- Garlic powder
- Oregano
- Chili flakes
- Season with salt and pepper. Taste it. Adjust it. I always sneak a little extra vinegar because I love that tang.
Step 4: Assemble the Salad
- In a large bowl, add:
- Cooked pasta
- Meats
- Cheese
- Vegetables
- Pour the dressing over everything and toss until well coated.
Step 5: Add Lettuce Last
- Gently fold in the shredded lettuce at the end. This keeps it fresh and crisp instead of soggy.
Step 6: Chill and Serve
- You can serve it right away, but I highly recommend chilling it for at least 30 minutes. The flavors blend beautifully.