Can I make Italian Grinder Pasta Salad ahead of time?

Yes! You can prepare the pasta salad up to two days in advance. Just be sure to store the lettuce and dressing separately, and mix them in just before serving to keep everything fresh and crunchy.

Can I substitute the mayonnaise in the dressing?

Absolutely! If you prefer a lighter dressing or don’t like mayo, you can substitute it with a vinaigrette. Use olive oil and red wine vinegar in place of the mayo to create a tangier, lighter version of the dressing.

Can I use a different type of pasta?

Yes! While the recipe calls for penne, you can use any medium tubular pasta like rotini, elbow macaroni, or even bowtie pasta. The key is to use a shape that will hold the dressing and all the delicious ingredients.

Italian Grinder Pasta Salad: Easy & Flavorful Recipe

Italian Grinder Pasta Salad

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Italian Grinder Pasta Salad is a delicious, hearty dish inspired by the viral Italian grinder sandwich. This recipe combines cold cuts, creamy provolone, crunchy veggies, and tangy dressing all mixed with tender pasta, making it the perfect summer side dish or light main course.

Author: Daisy
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Salad
Method: Tossing
Cuisine: Italian

Ingredients

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16 ounces penne pasta
1/2 cup mayonnaise
2 tablespoons red wine vinegar
2 teaspoons minced garlic
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated parmesan cheese
4 ounces shredded iceberg lettuce (about 2–3 cups)
4 ounces ham
4 ounces pepperoni
4 ounces salami
4 ounces provolone cheese
1 pint grape tomatoes, halved
1/2 cup sliced pepperoncini peppers
1/2 red onion, finely diced

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Instructions

Cook the pasta according to the package directions. Once done, drain and rinse with cold water to cool it down.
In a medium bowl, whisk together mayonnaise, red wine vinegar, garlic, sugar, oregano, salt, pepper, and Parmesan cheese until smooth. Set aside.
Slice the ham, pepperoni, and salami into thin strips. Cut the provolone cheese into small cubes or strips.
In a large bowl, combine the pasta, meats, cheese, lettuce, tomatoes, pepperoncini peppers, and red onion.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Refrigerate for at least an hour before serving to allow the flavors to meld together.

Notes

Salt the pasta water for extra flavor.
Cook the pasta slightly past al dente for better texture in pasta salad.
Chop all ingredients into bite-sized pieces for uniform texture and flavor.
If making ahead, store the lettuce and dressing separately to maintain freshness.

Nutrition

Serving Size: 1 serving
Calories: 485 kcal
Sugar: 5g
Sodium: 1515mg
Fat: 39g
Saturated Fat: 13g
Unsaturated Fat: 24g
Trans Fat: 0.3g
Carbohydrates: 13g
Fiber: 3g
Protein: 21g
Cholesterol: 69mg

Find it online: https://thecookingsisters.com/italian-grinder-pasta-salad/