Can I use a different type of pasta for this recipe?

Yes! While penne pasta is ideal for this Italian Grinder Pasta Salad, you can easily substitute it with other medium tubular pastas like elbow macaroni, cavatappi, or bow tie pasta. The key is choosing a shape that can hold up to the creamy dressing and mix-ins.

Can I make Italian Grinder Pasta Salad in advance?

Absolutely! This salad can be made up to 2 days in advance. If you’re preparing it ahead of time, store the ingredients separately (except for the lettuce and dressing) in the fridge. Combine everything just before serving to maintain the lettuce's crispness.

How can I make this salad spicier?

To add a spicy kick to your Italian Grinder Pasta Salad, you can increase the amount of pepperoncini peppers or add some diced jalapeños or red pepper flakes. These additions will enhance the heat while complementing the tangy dressing.

How long can I store leftovers of Italian Grinder Pasta Salad?

Leftover Italian Grinder Pasta Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Just remember to keep the lettuce separate if you plan to store leftovers, as it can wilt over time.

Italian Grinder Pasta Salad – Quick & Easy (Under 30 Min)

Name: Italian Grinder Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 16 ounces penne pasta; 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; 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

Description

Italian Grinder Pasta Salad brings all the bold, hearty flavors of a classic Italian grinder sandwich into a refreshing pasta salad. Featuring Italian cold cuts, creamy provolone cheese, tangy pepperoncini peppers, and fresh vegetables, this salad is a perfect dish for summer picnics, potlucks, or family meals. It’s tossed in a creamy dressing and can be made in under 30 minutes.

Ingredients

Scale

16 ounces penne pasta
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
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

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Instructions

Cook the pasta according to the package directions. Once done, drain and rinse with cold water to cool it, then drain again.
In a medium bowl, whisk together mayonnaise, red wine vinegar, minced garlic, sugar, oregano, salt, pepper, and grated Parmesan cheese until smooth.
Slice the ham, pepperoni, and salami into thin strips. Cut the provolone into small cubes or strips.
In a large bowl, combine the cooled pasta, meats, cheese, lettuce, tomatoes, pepperoncini peppers, and red onion.
Pour the dressing over the salad and toss everything together until evenly coated with the creamy dressing.
Serve immediately, or cover and refrigerate for up to one hour before serving. If preparing ahead, keep the lettuce separate and add it right before serving.

Notes

Salt the pasta water to enhance the flavor of the pasta.
Cook the pasta slightly longer than al dente for a softer texture.
Ensure the vegetables and meats are chopped into uniform, bite-sized pieces for an even blend of flavors.
Prepare ingredients in advance for faster assembly.
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 485 kcal
Sugar: 5g
Sodium: 1515mg
Fat: 39g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0.3g
Carbohydrates: 13g
Fiber: 3g
Protein: 21g
Cholesterol: 69mg