Why I Love This Recipe
If you’re a fan of a classic Italian grinder sandwich, you’re going to love this pasta salad. It has everything that makes the sandwich so good, but tossed together into an easy, make-ahead meal. Tender pasta, savory deli meats, crisp lettuce and veggies, plenty of Parmesan, and a creamy pepperoncini dressing make every bite loaded with flavor and crunch. It’s perfect for meal prep, summer cookouts, potlucks, or an easy lunch you’ll actually look forward to eating.
Enjoying The Leftovers
This is one of those pasta salads that tastes even better after a few hours in the fridge. The flavors have time to meld together, making leftovers just as delicious for lunch or dinner the next day.
Storing
Store in an airtight container in the refrigerator for up to 4 days. Give everything a good stir before serving, and if needed, add an extra splash of the dressing to freshen it up.
When you’re ready to eat
Serve chilled straight from the refrigerator or let it sit at room temperature for 10-15 minutes before serving. Top with an extra sprinkle of Parmesan, fresh cracked black pepper, and more pepperoncini if you’d like.
Italian Grinder Pasta Salad
Ingredients
- 16 oz box of pasta (any small noodle shape works here)
- 1 cup finely chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup banana peppers or pepperoncini, sliced
- 1 cup cucumber, chopped
- 4-6 oz deli ham
- 4-6 oz salami
- 4-6 oz pepperoni
- 1/2 cup freshly grated parmesan
For the grinder dressing
- 1/2 cup mayo
- 2 tbsp red wine vinegar
- 1-2 tbsp pepperoncini juice
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down, then set aside to fully drain.
- While the pasta cooks, prep your add-ins: chop the lettuce, halve the cherry tomatoes, thinly slice the red onion, slice the banana peppers or pepperoncini, and chop the cucumber. Roughly chop or slice the deli ham, salami, and pepperoni into bite-sized pieces.
- In a small bowl, whisk together the mayo, red wine vinegar, pepperoncini juice, Dijon mustard, garlic powder, Italian seasoning, salt, and pepper until smooth and creamy.
- In a large mixing bowl, add the cooled pasta along with the lettuce, tomatoes, red onion, peppers, cucumber, deli meats, and grated parmesan. Pour the dressing over the top and toss until everything is well coated.
- Taste and adjust with additional salt, pepper, or Parmesan cheese.
- Cover and refrigerate for at least 30 minutes before serving to let all the flavors come together. Give it a quick toss before serving and enjoy!
cook along with me!
Nutrition Per Serving
Street Corn Pasta Salad
see recipe
