Italian Grinder Pasta Salad

If you love the bold, tangy flavors of an Italian grinder sandwich, this Italian Grinder Pasta Salad is about to become your new go-to dish. It takes everything you love about that deli-counter classic and turns it into a hearty, shareable pasta salad that holds up beautifully at any gathering. I make this one on repeat all summer long, and it disappears fast every single time.

I still remember the first time I threw this together for a backyard cookout. I had leftover deli meats in the fridge, a box of rotini, and about 20 minutes before guests arrived. The smell of the oregano hitting that tangy red wine vinegar made the whole kitchen smell like an Italian deli, and I knew I had something good. The result was this easy Italian grinder pasta salad that everyone at the table asked me to bring again. The salty pepperoni, creamy provolone, punchy banana peppers, and zesty vinaigrette hit every note you want in a cold pasta salad that actually has personality.

Everything You Need for This Italian Grinder Pasta Salad

I always use good-quality deli meats here because the ingredients are the real star of this dish. Pro tip: buy your pepperoni and ham from the deli counter rather than pre-packaged if you can. The flavor difference is real and worth the extra minute at the counter.

• 1 lb rotini or fusilli pasta (rotini holds the dressing in its spirals best)
• 1/2 cup mayonnaise, full-fat for the creamiest result
• 1/4 cup red wine vinegar, adds that signature grinder tang
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 4 oz sliced pepperoni, chopped into bite-sized pieces
• 4 oz sliced deli ham, chopped
• 4 oz provolone cheese, diced into small cubes
• 1/2 cup red onion, finely chopped (soak in cold water for 10 minutes to mellow the sharpness)
• 1/2 cup banana peppers, drained and chopped
• 1/4 cup fresh parsley, roughly chopped

Personal tip: I always splash a tablespoon of the banana pepper brine directly into the dressing. It gives this Italian grinder pasta salad that extra briny, slightly spicy kick that separates it from a basic pasta salad you have had a hundred times.

Step-by-Step Instructions for Perfect Italian Grinder Pasta Salad

I recommend reading all the steps once before starting. The single most important rule here is that your pasta must be fully cooled before it touches the dressing. I prefer to even spread the pasta on a sheet pan for 5 minutes to speed things up.

Step 1: Bring a large pot of well-salted water to a boil. Cook the rotini or fusilli according to package directions until just al dente, usually about 8 to 10 minutes. You want a little bite left in the pasta since it softens further as it sits in the dressing.

Step 2: Drain the pasta in a colander and rinse under cold running water for about 60 to 90 seconds, tossing as you go. This stops the cooking immediately and removes surface starch that would otherwise make your Italian grinder pasta salad clump together. Spread on a sheet pan if you want it cool in under 5 minutes.

Step 3: While the pasta cools, whisk together the mayonnaise, red wine vinegar, Dijon mustard, dried oregano, and garlic powder in a large mixing bowl. Season generously with salt and black pepper. Taste it before you add anything else. It should be tangy, a little creamy, and assertively seasoned because the pasta will mellow it out.

Step 4: Add the completely cooled pasta to the dressing. Then add the pepperoni, ham, provolone, red onion, banana peppers, and fresh parsley all at once. Toss until every piece of pasta is evenly coated.

Step 5: Cover the bowl and refrigerate for at least 15 minutes before serving, though 30 minutes is better and an hour is best. This rest time lets the Italian grinder flavors come together and deepen.

Best Ways to Serve Italian Grinder Pasta Salad

This pasta salad pairs well with grilled proteins and classic cookout sides. Here are some of the best sides for Italian grinder pasta salad to complete your spread.

Grilled Chicken: Simple and smoky grilled chicken balances the bold, salty flavors in the salad without competing with them, making it one of the most natural pairings.

Burgers or Sliders: This is the ultimate cookout combination. The cold, tangy pasta salad cuts right through the richness of a juicy burger and keeps the meal feeling balanced.

Garlic Bread: Lean into the Italian theme and serve thick slices of toasted garlic bread on the side for a fully satisfying meal that feels intentional.

Fruit Salad or Watermelon: A sweet, refreshing fruit salad provides a nice contrast to the savory, briny punch of the pasta salad and keeps the whole meal from feeling too heavy.

More Recipes to Serve Alongside This Italian Grinder Pasta Salad

This Italian Grinder Pasta Salad fits right into any cookout or potluck spread, and it pairs especially well with other hearty, flavorful dishes. For another easy pasta salad with bold ingredients, the Club Sandwich Pasta Salad uses the same build-it-like-a-sandwich concept and makes a great companion dish for parties. If you love the Italian-inspired flavors here, the Garlic Butter Bowtie Pasta with Beef and the Mexican Street Corn Pasta Salad round out a pasta-forward spread beautifully.

Looking for something to serve on the side or turn this into a full meal? The BBQ Grilled Chicken Wraps are an easy protein pairing that works perfectly with a cold pasta salad, while the Honey Mustard Chicken Sliders make a fun, crowd-friendly main that lets this pasta salad shine as the star side dish.

How to Store and Keep Your Italian Grinder Pasta Salad Fresh

This Italian grinder pasta salad keeps beautifully in the refrigerator, which makes it a great choice for meal prep. Store leftovers in an airtight container and they will stay fresh for up to 3 to 4 days.

When you pull it out the next day, the pasta may have absorbed most of the dressing and look dry. That is completely normal and an easy fix. I recommend stirring in a small splash of red wine vinegar and a spoonful of mayonnaise to bring it back. Give it a good toss and it will taste nearly as fresh as day one.

Pro tip: Make a double batch on Sunday and portion it into containers for easy weekday lunches. This recipe does not freeze well since the mayonnaise separates and the pasta turns mushy when thawed, so stick strictly to refrigerator storage.

Frequently Asked Questions About Italian Grinder Pasta Salad

Print