Grinder Pasta Salad

This grinder pasta salad combines the bold flavors of an Italian sub sandwich with the convenience of a make-ahead pasta dish. Packed with deli meats, cheese, crisp vegetables, and zesty dressing, it's perfect for potlucks, picnics, and meal prep.

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Course: Main Course, Salad

Cuisine: Italian-American

Prep Time: 10

Cook Time: 15

Chilling Time: 2

Total Time: 2 25

Calories: 520kcal

Author: Chloe White

Cost: $3

Equipment

Large pot
Colander
large mixing bowl
Knife
Cutting board

Ingredients

12 oz rotini pasta
4 oz genoa salami, sliced
4 oz pepperoni, quartered
4 oz ham, diced
8 oz provolone cheese, cubed
1 cup cherry tomatoes, halved
1 bell pepper, diced
1/2 red onion, thinly sliced
1/3 cup pepperoncini peppers, sliced
1/2 cup black olives, sliced
1/3 cup fresh parsley, chopped
1/2 cup Italian dressing

Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente, about 1 minute less than package directions.
Drain the pasta and rinse briefly with cold water to stop cooking. Toss with a little olive oil to prevent sticking and let cool.
Transfer the cooled pasta to a large mixing bowl. Add salami, pepperoni, ham, and provolone cheese.
Add cherry tomatoes, bell pepper, red onion, pepperoncini, olives, and parsley. Toss gently to combine.
Pour half of the Italian dressing over the salad and toss to coat evenly. Cover and refrigerate for 30 minutes.
Add the remaining dressing, toss again, and refrigerate for at least 2 hours or overnight before serving.

Notes

For best flavor, refrigerate at least 2 hours or overnight before serving. Toss again before serving and add extra dressing if needed. Customize with your favorite deli meats, cheeses, or vegetables. Store in an airtight container in the refrigerator for up to 3–4 days. Do not freeze.

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