Let’s be honest—Italian Grinder sandwiches are amazing… until the bread gets soggy, the fillings start falling out, and you’re left trying to keep it all together like your life depends on it. That’s where this Italian Grinder Pasta Salad swoops in to save the day.
It’s got everything you love—salami, ham, mozzarella, pickled onions, and that creamy Italian dressing that makes a grinder sandwich so ridiculously good—but in a version that actually makes sense to eat.
I made this for a cookout once, thinking it would be a nice little side dish, and guess what? It disappeared before the burgers even hit the grill. Turns out, this isn’t just a pasta salad—it’s the main event.
So whether you need an easy dish for summer BBQs, a make-ahead meal for the week, or just an excuse to eat an Italian Grinder without the mess, you’ve found the right recipe. Now grab a fork, because once you make this, there’s no going back to regular sandwiches.
Italian Grinder Pasta Salad
Equipment
- Mixing bowl
- Large pot
- Colander
- Knife
- Cutting board
- Large bowl
Ingredients
- 1 pound rotini pasta
- 1 ⅓ cups mayonnaise
- ⅓ cup red wine vinegar
- 1 tablespoon peperoncini pepper juice from the jar
- All the marinade oil from 2 containers of marinated mozzarella balls
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes optional
- 16 ounces marinated mozzarella balls cut into quarters
- ½ cup sliced peperoncini peppers
- 10 ounces cherry tomatoes cut in half
- 1 cup pickled red onion
- 10 slices Genoa salami cut into chunks
- 8 slices deli ham cut into chunks
- 20 slices pepperoni cut into quarters
- ½ head lettuce shredded
Instructions
- Cook the Pasta: Boil the rotini pasta in salted water until al dente. Drain, rinse under cold water, and let cool.1 pound rotini pasta
- Make the Dressing: In a medium bowl, whisk together mayonnaise, red wine vinegar, peperoncini juice, marinade oil from the mozzarella balls, black pepper, salt, oregano, garlic powder, and red pepper flakes (if using) until smooth.1 ⅓ cups mayonnaise, ⅓ cup red wine vinegar, 1 tablespoon peperoncini pepper juice, All the marinade oil from 2 containers of marinated mozzarella balls, ½ teaspoon black pepper, 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon garlic powder, ½ teaspoon red pepper flakes
- Prepare the Ingredients: Cut the mozzarella balls into quarters, slice the peperoncini peppers, halve the cherry tomatoes, chop the pickled red onion, and cut the deli meats into bite-sized pieces.16 ounces marinated mozzarella balls, ½ cup sliced peperoncini peppers, 10 ounces cherry tomatoes, 1 cup pickled red onion, 10 slices Genoa salami, 8 slices deli ham
- Assemble the Salad: In a large bowl, combine the cooled pasta, mozzarella, peperoncini, cherry tomatoes, pickled red onion, salami, ham, and pepperoni.20 slices pepperoni
- Add the Dressing: Pour the dressing over the salad ingredients and mix well until everything is evenly coated.
- Chill the Salad: Cover and refrigerate for at least 2 hours to allow the flavors to blend.
- Add the Lettuce: Just before serving, gently stir in the shredded lettuce to keep it fresh and crisp.½ head lettuce
- Serve and Enjoy: Dish up and enjoy a flavorful, Italian-inspired pasta salad!
Italian Grinder Pasta Salad – Pro Tips from Someone Who’s Made This Way Too Many Times
Look, I’ve made this Italian Grinder Pasta Salad so often that I could probably whip it up in my sleep. So, let me save you from some common mistakes and give you a few genius swaps, in case you realize you forgot half your grocery list. Here’s everything you need to know to make this even better than it already is.
🍝 The Right Pasta Shape Makes a Difference – Rotini is the MVP here because those little ridges hold onto all that glorious dressing. But if you’re out, fusilli, penne, or even bowties will do. Just don’t use spaghetti—unless you enjoy watching your dressing slide right off while you desperately try to stab noodles with a fork.
⏳ Don’t Overcook Your Pasta (Unless You Like Sad, Mushy Pasta Salad) – Al dente is the way to go. If you cook it too long, it’ll turn into a soggy, unfixable mess. Pro tip: After draining, rinse it under cold water so it stops cooking and doesn’t turn into a gluey disaster.
🧄 The Dressing is Everything – That creamy, tangy goodness is what ties the whole thing together, so don’t skimp on the seasonings. If you’re feeling extra, toss in a little fresh garlic or even a splash of balsamic for some extra depth. Whatever you do, don’t use Miracle Whip unless you’re trying to start a family feud.
🧀 Mozzarella Matters, but You’ve Got Options – Marinated mozzarella balls are chef’s kiss, but if you can’t find them, just grab a block of fresh mozz and cut it up. Or swap in provolone, gouda, or even cheddar if you want to make it your own thing (just don’t tell the Italian grandmothers).
🌶️ Peperoncini Peppers = Non-Negotiable – They add that perfect zing that keeps you coming back for more. If you’re not a fan (or just want to shake things up), try banana peppers or even some chopped-up giardiniera for extra punch.
🥓 Want to Take It Up a Notch? Add Some Crispy Bacon – Because bacon makes everything better, and it adds that salty crunch that this salad didn’t even know it needed.
🥬 Lettuce Goes in Last (Unless You Love Soggy Greens) – Seriously, don’t mix it in ahead of time unless you enjoy wilted sadness. Toss it in right before serving so it stays fresh and crunchy.
🍋 Leftovers? Give Them a Little TLC – This salad holds up well, but if you’ve let it chill for a day, you might need to freshen it up. Just toss in a little extra mayo or a splash of vinegar to wake it back up.
🥗 Make It a Meal (Because Who’s Just Eating This as a Side?) – Add some grilled chicken, shrimp, or even chickpeas if you want to bulk it up. But honestly, between the meats, cheese, and pasta, it’s already a full meal disguised as a salad.
🔥 Final Pro Tip: Make Extra – Because Everyone Will Want Seconds – No matter how much you make, there will never be leftovers. People will hover around the bowl, and you will wish you had saved yourself an extra portion. So do yourself a favor and double it. You won’t regret it.
Now go forth and make the best Italian Grinder Pasta Salad of your life! 🚀
