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Grinder Pasta Salad Recipe

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★★★★★

4.7 from 85 reviews

This Grinder Pasta Salad is a flavorful, hearty dish perfect for potlucks, picnics, or casual gatherings. Combining al dente rotini pasta with a medley of Italian deli meats, marinated mozzarella, fresh vegetables, and a tangy, spicy homemade dressing, this salad delivers a satisfying balance of textures and bold flavors. The flavors meld beautifully after chilling, providing a delicious, ready-to-eat salad that captures the essence of classic Italian grinder sandwiches in pasta form.

Ingredients

Scale

Dressing

  • 1 1/3 cups mayonnaise
  • 1/3 cup red wine vinegar
  • 1 tablespoon peperoncini pepper juice (from the jar)
  • Marinade oil leftover from the marinated mozzarella balls (use all the oil from both containers)
  • 1/2 teaspoon fresh black pepper
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes (optional)

Salad Ingredients

  • 1 pound rotini pasta (cooked until al dente)
  • 2 (8 ounce) containers marinated mozzarella cheese balls in oil (sliced into quarters)
  • 5–6 peperoncini peppers (sliced in rings)
  • 10 ounce container cherry tomatoes (cut in half or quarters depending on size)
  • 1 cup pickled red onion
  • 10 slices deli Genoa salami (cut into chunks)
  • 8 slices deli ham (cut into chunks)
  • 20 slices pepperoni (cut into quarters)
  • 1/2 head lettuce (shredded)

Instructions

  1. Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, red wine vinegar, peperoncini pepper juice, marinade oil from the marinated mozzarella balls, black pepper, salt, oregano, garlic powder, and optional red pepper flakes until smooth. Set aside to allow the flavors to blend.
  2. Combine Salad Ingredients: In a very large bowl, add the cooked rotini pasta, quartered marinated mozzarella balls, sliced peperoncini peppers, halved cherry tomatoes, pickled red onion, chopped Genoa salami, ham chunks, and quartered pepperoni slices. Hold off adding the shredded lettuce at this stage.
  3. Mix with Dressing: Pour the prepared dressing over the salad ingredients. Gently stir everything together until the salad is evenly coated with the dressing.
  4. Chill and Marinate: Cover the bowl with a lid or plastic wrap and refrigerate for a few hours. This chilling time allows the flavors to fully combine and the salad to marinate, enhancing the taste.
  5. Add Lettuce and Serve: When ready to serve, gently fold in the shredded lettuce to keep it crisp and fresh. Serve immediately for best texture and flavor.

Notes

  • For best flavor, allow the salad to chill for at least 2-3 hours or overnight before adding lettuce and serving.
  • Adjust the amount of peperoncini pepper juice and red pepper flakes to control the salad’s spiciness.
  • The marinade oil from the mozzarella balls adds great flavor; be sure to include all of it in the dressing.
  • This salad can be made a day ahead; add the lettuce just before serving to maintain its crispness.
  • Use fresh, good quality deli meats for the best authentic flavor.

Keywords: pasta salad, Italian grinder salad, rotini pasta salad, deli meat salad, marinated mozzarella, party salad, potluck recipe

Find it online: https://dinewithlily.com/grinder-pasta-salad-recipe/