Introduction

This Grinder Pasta Salad is a flavorful twist on a classic Italian sub, transformed into a hearty and refreshing pasta dish. Packed with savory meats, fresh veggies, and a zesty homemade dressing, it’s perfect for potlucks, picnics, or easy weeknight meals.

A white bowl filled with a layered pasta salad that includes spiral rotini pasta in a light beige color at the base, mixed with thin slices of red salami and pepperoni spread evenly throughout. There are also layers of shredded pale green lettuce, small pieces of white cheese, and yellow sliced banana peppers scattered on top. Additional visible layers include thin strips of purple onion, halved red cherry tomatoes, and small bits of white chicken. The salad looks fresh and lightly sprinkled with some green seasonings. The bowl sits on a white marbled surface with a piece of cheese in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces rotini pasta
¼ pound oven roasted turkey, chopped into 2-inch long strips
¼ pound pepperoni, chopped into 2-inch long strips
¼ pound salami, chopped into 2-inch long strips
5 slices provolone cheese, chopped into 2-inch long strips
¼ cup parmesan cheese, freshly grated
½ head iceberg lettuce, thinly shredded
1 cup cherry tomatoes, cut into quarters
½ cup pepperoncinis, sliced
½ cup red onion, thinly sliced
Dressing:
1 cup mayonnaise (homemade or store-bought)
3 tablespoons red wine vinegar
1 tablespoon pepperoncini juice
2 teaspoons dried oregano
1 clove garlic, grated
¼ teaspoon salt (adjust to taste)
¼ teaspoon black pepper (adjust to taste)

Instructions

Step 1: In a medium-sized measuring cup, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic, salt, and black pepper. Refrigerate until ready to use.
Step 2: Bring a large pot of water to boil. Add the rotini pasta and cook according to the package’s shortest suggested time, typically 9 to 10 minutes, until just tender. Drain and rinse the pasta under cold water to cool.
Step 3: While the pasta cooks, prepare the meats, cheeses, and vegetables as described: chop the turkey, pepperoni, salami, and provolone into 2-inch strips; shred the lettuce; quarter the cherry tomatoes; slice the pepperoncinis and red onion thinly.
Step 4: In a large bowl, combine the cooled pasta with the prepared turkey, pepperoni, salami, provolone, parmesan cheese, lettuce, tomatoes, pepperoncinis, and red onion.
Step 5: Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients.
Step 6: Cover and refrigerate the salad for at least 2 hours before serving. This resting time allows the flavors to meld and the pasta to absorb the dressing.

Tips & Variations

Use rotini or other short pasta shapes that hold dressing well.
For a lighter version, substitute mayonnaise with Greek yogurt.
Add chopped fresh basil or parsley for extra freshness.
Try different meats like ham or cooked bacon if preferred.
Adjust the amount of pepperoncini juice and sliced pepperoncinis to control the salad’s tanginess and heat.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after resting, but to keep the lettuce crisp, consider adding it just before serving if you plan to store the salad longer. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A close-up of a pasta salad featuring three main layers: the bottom layer is light beige spiral rotini pasta with a smooth texture, the middle layer is a mix of green lettuce shreds and slices of yellow pepper rings, and the top layer consists of strips of red and purple cured meats, cherry tomato halves, thin pale purple onion rings, and small grated white cheese scattered on top. Two wooden spoons are partially visible on the sides, resting in the salad. The dish is placed on a white bowl with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s best made at least 2 hours in advance to let the flavors develop. You can prepare it the day before and refrigerate until ready to serve.

What can I use if I don’t have pepperoncinis?

You can substitute with mild pickled banana peppers or omit them entirely. Adding a splash of vinegar can help maintain the tangy element.

Grinder Pasta Salad Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

Grinder Pasta Salad is a hearty and flavorful cold pasta salad featuring rotini pasta, oven roasted turkey, pepperoni, salami, provolone, fresh vegetables, and a zesty homemade mayo-based dressing. Perfect as a satisfying side or a light meal, this salad is chilled for at least two hours to allow the flavors to meld beautifully.

Author: Lena
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Ingredients

Scale

Pasta and Meats

12 ounces rotini pasta
¼ pound oven roasted turkey, chopped into 2-inch long strips
¼ pound pepperoni, chopped into 2-inch long strips
¼ pound salami, chopped into 2-inch long strips

Cheeses

5 slices provolone cheese, chopped into 2-inch long strips
¼ cup parmesan cheese, freshly grated

Vegetables

½ head iceberg lettuce, thinly shredded
1 cup cherry tomatoes, quartered
½ cup pepperoncinis, sliced
½ cup red onion, thinly sliced

Dressing

1 cup mayonnaise (homemade or store-bought)
3 tablespoons red wine vinegar
1 tablespoon pepperoncini juice
2 teaspoons dried oregano
1 clove garlic, grated
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste

Instructions

Prepare the Dressing: In a medium-sized measuring cup, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, dried oregano, grated garlic, salt, and black pepper until smooth and well combined. Refrigerate the dressing until ready to use to allow the flavors to meld.
Cook the Pasta: Bring a large pot of water to a boil. Add the rotini pasta and cook according to the package instructions, aiming for the lower end of the recommended time (about 9 to 10 minutes) for al dente pasta. Drain the pasta and rinse it under cold water to cool it completely and stop further cooking.
Prepare Meats, Cheeses, and Vegetables: While the pasta cooks and cools, chop the oven roasted turkey, pepperoni, and salami into 2-inch strips. Chop the provolone cheese into similar-sized strips, shred the iceberg lettuce thinly, quarter the cherry tomatoes, slice the pepperoncinis, and thinly slice the red onion.
Combine Ingredients: In a large mixing bowl, combine the cooled pasta, chopped oven roasted turkey, pepperoni, salami, provolone cheese, freshly grated parmesan, shredded iceberg lettuce, cherry tomatoes, pepperoncinis, and red onion. Toss gently to mix everything evenly.
Add Dressing and Chill: Pour the prepared dressing over the combined ingredients. Toss well to thoroughly coat all components with the dressing. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to blend and the pasta to absorb the dressing, enhancing the overall taste and texture.

Notes

For best results, use freshly grated parmesan cheese instead of pre-grated for more intense flavor.
Adjust salt and pepper in the dressing to taste depending on your preference.
Be sure to rinse the pasta well after boiling to cool it and prevent it from sticking together.
Can be prepared a day in advance and stored covered in the refrigerator for convenient serving.
This salad can be customized by substituting meats or cheeses according to preference.

Keywords: Grinder Pasta Salad, rotini pasta salad, Italian deli salad, cold pasta salad, turkey pasta salad, pepperoni salad, provolone cheese salad, easy pasta salad recipe