Name: Grinder Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz pasta (rotini, penne, or other short shape); 1 cup salami, sliced or chopped; 1 cup provolone or mozzarella cheese, cubed or shredded; 1/2 red onion, thinly sliced; 1/2 cup banana peppers or pepperoncini, sliced; 1 cup cherry tomatoes, halved; 2 cups iceberg lettuce or shredded romaine; 1/2 cup mayo; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1 teaspoon dried oregano; Salt and black pepper, to taste

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Grinder Pasta Salad is everything I love about a classic deli grinder sandwich—meats, cheese, tangy dressing, and crisp veggies—transformed into a cold, hearty pasta salad. It’s bold, flavorful, and perfect for potlucks, picnics, or an easy make-ahead lunch.

Why You’ll Love This Recipe

I love this recipe because it takes the familiar flavors of an Italian sub and turns them into something totally unexpected. The pasta makes it filling, the creamy dressing ties everything together, and all the crunchy vegetables and savory deli meats make each bite exciting. It’s nostalgic, satisfying, and totally craveable. Grinder Pasta Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (rotini, penne, or any short shape)
Salami (sliced or chopped)
Provolone or mozzarella cheese (cubed or shredded)
Red onion (thinly sliced)
Banana peppers or pepperoncini
Cherry tomatoes (halved)
Iceberg lettuce or shredded romaine
Mayo
Red wine vinegar
Olive oil
Dijon mustard
Garlic powder
Dried oregano
Salt and pepper

Directions

I cook the pasta in salted water until al dente, then rinse with cold water and drain well.
I whisk together mayo, red wine vinegar, olive oil, mustard, garlic powder, oregano, salt, and pepper to make the dressing.
In a large bowl, I combine the pasta with salami, cheese, onion, peppers, and tomatoes.
I toss everything with the dressing until well coated.
Just before serving, I mix in the shredded lettuce to keep it crisp.
I chill it in the fridge for at least 30 minutes before serving so the flavors can come together.

Servings and timing

This recipe serves 6–8.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes (plus chilling)

Variations

I swap in turkey pepperoni, mortadella, or roast beef depending on what I have.
I use shredded cheddar or Swiss instead of provolone for a different twist.
I add cucumbers or black olives for more crunch and saltiness.
I go low-carb by swapping pasta for chopped cauliflower.

storage/reheating

I store leftovers in the fridge for up to 3 days. I keep the lettuce separate until ready to serve if I’m making it ahead. I don’t reheat it—it’s best served cold. Grinder Pasta Salad

FAQs

Can I make this ahead?

Yes, I prep it the night before and just add the lettuce right before serving.

Can I use bottled Italian dressing?

Yes, if I’m short on time, but I prefer the creamier homemade version for that grinder sandwich flavor.

What kind of pasta works best?

I use sturdy shapes like rotini or penne that hold up well to the dressing and mix-ins.

Is this a full meal?

It can be! It has protein, carbs, and veggies—everything I need in one bowl.

Can I make it vegetarian?

Absolutely. I skip the meats and load up with extra veggies and maybe some chickpeas or marinated tofu.

Conclusion

Grinder Pasta Salad is bold, hearty, and packed with all the flavors I love in a classic sub. It’s great for sharing, meal prepping, or just enjoying something a little different and a lot delicious. I make it whenever I want something quick, cool, and satisfying.