Can I use a different type of pasta for Italian Grinder Pasta Salad?

Yes, you can substitute the penne pasta with other medium-sized tubular pasta like elbow macaroni, rotini, or bowtie pasta. The key is to choose pasta that holds the dressing well and doesn’t get too soggy.

How long does Italian Grinder Pasta Salad last in the fridge?

Italian Grinder Pasta Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. For the best texture, avoid adding lettuce until just before serving.

Can I make this pasta salad ahead of time?

Yes, you can prepare the pasta salad up to two days ahead. Just keep the lettuce and dressing separate, and add them just before serving to maintain the crunch of the lettuce.

Italian Grinder Pasta Salad: A Hearty, Flavorful Summer Dish

Name: Italian Grinder Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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, sliced; 4 ounces pepperoni, sliced; 4 ounces salami, sliced; 4 ounces provolone cheese, cut into cubes or strips; 1 pint grape tomatoes, halved; 1/2 cup sliced pepperoncini peppers; 1/2 red onion, finely diced

Description

Italian Grinder Pasta Salad is a flavorful and easy-to-make dish combining all the savory elements of an Italian grinder sandwich into a refreshing pasta salad. This hearty salad features pepperoni, salami, provolone cheese, and a creamy Parmesan-garlic dressing, making it perfect for any summer BBQ, potluck, or family dinner.

Ingredients

Scale

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, sliced
4 ounces pepperoni, sliced
4 ounces salami, sliced
4 ounces provolone cheese, cut into cubes or strips
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 per package directions. Once done, drain and rinse with cold water to cool the pasta, then drain again.
Whisk together mayonnaise, red wine vinegar, garlic, sugar, oregano, salt, pepper, and Parmesan cheese until smooth and set aside.
Slice the ham, pepperoni, and salami into 1/4-inch slices. Cut the provolone into small cubes or strips.
In a large mixing bowl, combine the pasta with all salad ingredients.
Pour the dressing over the salad and toss everything together until evenly coated.
Refrigerate for at least 30 minutes before serving for the best flavor.

Notes

Cook the pasta slightly beyond al dente for a tender texture that absorbs the dressing well.
Prepare the meats, cheese, and vegetables ahead of time to save time on the day of serving.
For extra flavor, salt the pasta water before boiling the pasta.
If making ahead, keep the lettuce separate and add it just before serving to maintain its crunch.
To lighten the dressing, swap mayonnaise for olive oil and make a vinaigrette-based dressing instead.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Italian

Nutrition

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