Dinner

Italian Grinder Pasta Salad Recipe

ByNaomi Fletcher February 20, 2026February 20, 2026

Introduction

All the beloved flavors of an Italian grinder sandwich come together in this vibrant pasta salad. Loaded with pepperoni, provolone, pepperoncini, and fresh veggies, it’s tossed in a creamy Parmesan-garlic dressing for a dish that’s perfect for gatherings or a satisfying meal any day.

A large clear glass bowl filled with a pasta salad that has three main visible layers: the bottom layer consists of cooked penne pasta in a light beige color; mixed throughout are pieces of thinly sliced red bell peppers, halved cherry tomatoes that are bright red, and pale green banana pepper rings. There are also small chunks of light yellow cheese and slivers of purple onions scattered across the bowl. The whole salad is coated lightly in a creamy white dressing dotted with black pepper, making the texture look moist but not soggy. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces penne pasta

For the grinder salad dressing:

1/2 cup mayonnaise
2 tablespoons red wine vinegar
2 teaspoons minced garlic
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese

For the grinder pasta salad:

4 ounces shredded iceberg lettuce (about 2-3 cups)
4 ounces ham
4 ounces pepperoni
4 ounces salami
4 ounces provolone cheese
1 pint grape tomatoes, halved
1/2 cup sliced pepperoncini peppers
1/2 red onion, finely diced

Instructions

Step 1: Cook the penne pasta according to package directions. Drain and rinse with cold water to cool, then drain well again.
Step 2: Whisk together mayonnaise, red wine vinegar, minced garlic, sugar, oregano, salt, black pepper, and grated Parmesan until smooth. Set aside.
Step 3: Slice the ham, pepperoni, and salami into 1/4-inch pieces. Cut provolone into thin slices or small cubes.
Step 4: In a large bowl, combine the cooled pasta with shredded lettuce, sliced meats, provolone, grape tomatoes, pepperoncini peppers, and diced red onion.
Step 5: Pour the dressing over the salad and gently toss until everything is evenly coated.

Tips & Variations

Chop all mix-ins into bite-sized pieces to ensure every forkful has a balanced blend of flavors and textures.
Swap penne for other medium-sized pasta shapes like rotini or bow-tie for a different twist.
If you don’t have red wine vinegar, white wine or regular white vinegar can be used instead.
For a different cheese option, substitute mozzarella for provolone.
Iceberg lettuce is best for crunch, but thinly sliced romaine hearts are a good alternative.
Use white, yellow, or sweet onion in place of red onion if preferred.
For make-ahead convenience, prepare all ingredients except lettuce and dressing, then toss everything together just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Toss the salad again before serving to redistribute the dressing. This pasta salad tastes best fresh but will still be delicious cold the next day.

How to Serve

A bowl filled with creamy pasta salad is shown from above. The salad has several layers mixed together: light yellow penne pasta, creamy white sauce coating each piece, small bright red cherry tomato halves, thin pale yellow-green slices of pepper, bits of thin red and purple onion, and small pieces of light brown meat or bacon. Everything is mixed closely, showing a thick, chunky texture with specks of black pepper. The bowl is clear glass and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes! Prepare all ingredients except the shredded lettuce and dressing ahead of time. Combine and dress the salad just before serving to keep the lettuce crisp.