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Grinder Pasta Salad

Grinder Pasta Salad

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This Grinder Pasta Salad is a fresh, flavorful twist on the viral grinder sandwich! Packed with crisp lettuce, tangy banana peppers, creamy dressing, and savory deli meats, this pasta salad is the perfect side dish or a satisfying main course. Great for meal prep, potlucks, and summer gatherings!

Ingredients

Scale

For the Pasta Salad:

  • 12 oz pasta (rotini, penne, or bowtie)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup banana peppers, chopped
  • 1 cup iceberg or romaine lettuce, shredded
  • 1/2 cup black olives, sliced (optional)
  • 1/2 lb deli turkey, ham, or salami, chopped
  • 1/2 cup provolone cheese, cubed
  • 1/2 cup mozzarella cheese, shredded

For the Dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil

Instructions

  • Cook the Pasta:

    • Boil pasta according to package instructions until al dente.
    • Drain and rinse under cold water to cool.
  • Prepare the Dressing:

    • In a bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper.
    • Slowly drizzle in olive oil while whisking to emulsify.
  • Assemble the Salad:

    • In a large bowl, combine cooked pasta, cherry tomatoes, red onion, banana peppers, lettuce, black olives, deli meats, and cheeses.
  • Add the Dressing:

    • Pour the dressing over the salad and toss to coat everything evenly.
  • Chill & Serve:

    • Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
    • Serve cold and enjoy!

Notes

  • You can swap turkey, ham, or salami for your favorite deli meat.
  • For a spicy kick, add red pepper flakes or hot banana peppers.
  • Store in an airtight container in the fridge for up to 3 days.
  • Avoid adding lettuce until just before serving to keep it crisp.

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