Description

Experience the bold and savory flavors of an Italian grinder sandwich transformed into a vibrant pasta salad. This dish combines tender penne pasta with pepperoni, provolone cheese, pepperoncini peppers, red onion, grape tomatoes, and shredded iceberg lettuce, all tossed in a creamy, garlicky Parmesan dressing. Perfect for a refreshing and satisfying meal or picnic side.

Ingredients

Scale

Pasta

16 ounces penne pasta

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

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

Cook the pasta: Cook the penne pasta according to package directions. Once cooked, drain the pasta and rinse with cold water to cool it down, then drain thoroughly again to remove excess water.
Prepare the grinder dressing: In a bowl, whisk together mayonnaise, red wine vinegar, minced garlic, sugar, dried oregano, salt, black pepper, and grated Parmesan cheese until smooth and well combined. Set aside.
Slice the meats and cheese: Slice the ham, pepperoni, and salami into 1/4-inch slices. Cut the provolone cheese into thin slices or small cubes to ensure bite-sized pieces for the salad.
Combine salad ingredients: In a large mixing bowl, combine the cooled pasta with shredded iceberg lettuce, sliced ham, pepperoni, salami, provolone cheese, halved grape tomatoes, sliced pepperoncini peppers, and diced red onion.
Toss with dressing: Pour the prepared dressing over the combined ingredients. Toss gently but thoroughly to coat everything evenly with the creamy Parmesan-garlic dressing.
Final step: Serve immediately or chill in the refrigerator before serving. Don’t forget to share a picture on Instagram and tag @easyfamilyrecipes!

Notes

Chop all mix-ins into bite-sized pieces to ensure a balanced blend of flavors and textures.
For make-ahead preparation, assemble all ingredients except shredded lettuce and dressing, then add and toss them right before serving.
Substitutions: Use any medium-sized tubular pasta like bow-tie or rotini; swap red wine vinegar with white wine or white vinegar; substitute iceberg lettuce with thinly sliced romaine hearts; replace provolone with mozzarella cheese; and use any onion variety in place of red onion.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
This recipe can be easily doubled or halved depending on serving needs.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: Italian-American

Keywords: Italian grinder pasta salad, Italian pasta salad, creamy pasta salad, picnic pasta salad, penne pasta salad, pepperoni pasta salad, provolone cheese salad