Italian Grinder Pasta Salad – Simply Scratch

This Italian Grinder Pasta Salad consists of cooked pasta, diced salami, and pepperoni with pepperoncini, mozzarella, provolone, onion, and fresh basil, tossed with a simple creamy dressing. Makes 16 cups and enough for 16 servings (1 cup).

What do you get when you combine an Italian grinder with pasta salad?

You guessed it, an Italian grinder pasta salad. It’s all over the internet these days, so naturally I made my version of this viral pasta salad to share with you. It combines cooked campanelle pasta with diced salami, pepperoni, provolone and mozzarella cheeses, sliced ​​pepperoncini, red onions, romaine lettuce and cherry tomatoes with a creamy and delicious yet SUPER simple creamy dressing. Basically, it’s everything you love in a grinder sandwich but in pasta salad form.

This rich pasta salad goes with almost anything, whether it’s chicken or steak, burgers, sausages or hot dogs.

To make this Italian Grinder Pasta Salad you will need:

for the dressing:

• mayonnaise – Imparts flavor and creaminess.
• red wine vinegar – For a touch of sparkling acidity.
• Garlic – Gives the dressing a distinctly strong taste.
• oregano (dried) – Adds an earthy and slightly bitter taste.
• red pepper flakes – For a touch of spice and flavor.
• freshly ground black pepper – Adds some subtle bite and flavor.

for the pasta salad:

• uncooked pasta – I used campanelle, but pasta of a similar shape/size will do.
• Provolone cheese – Imparts a pungent, complex flavor with buttery and creamy flavors.
• mozzarella cheese – For this salad I used small pearl mozzarella.
• salami – I used uncured salame (Fredrick’s of Meijer – not sponsored) which I rolled myself.
• pepperoni – The same as above. I used a pepperoni stick (Boar’s Head – not sponsored) and diced it.
• Red onion – Consider soaking the onions in ice water to remove much of the bite. The onion flavor is retained, but is significantly milder.
• Pepperoncini – Buy pre-sliced ​​pepperoncini to reduce the prep effort.
• romaine lettuce – Adds a pop of color and a subtle crunch.
• cherry tomatoes – Add a touch of juicy sweet taste.
• basil (fresh) – Lends light herbal freshness.
• parmesan cheese – Adds a touch of nuttiness. Use freshly grated for best flavor.

Make the dressing:

In a bowl, measure and add 3/4 cup mayonnaise (I use light mayonnaise, but any will do), 2 tablespoons red wine vinegar, 1 to 2 fresh garlic cloves (grated – use 1 if large), 1 teaspoon dried oregano, 1/ 4 teaspoons freshly ground black pepper and 1/4 teaspoon red pepper flakes – or to taste.

Whisk together, cover and refrigerate until ready to use. This dressing can be made up to 1 day in advance.

Make the pasta salad:

First, bring a large pot of water to a boil. Once boiling, stir in one palm (about 1 to 2 tablespoons) of fine sea salt, then add 1 pound of pasta. For this recipe, I use campanelle, which is a flute-like shape. It’s a good idea to stir the pasta every few minutes. Cook according to package directions.

After cooking, drain the pasta in a colander and rinse with cold water. This will wash away the starch stuck to the noodles, which in turn will prevent the noodles from sticking together. It also prevents further cooking and cools the pasta, which allows you to quickly prepare the salad.

I only rinse pasta for cold pasta salads. I’m pretty sure otherwise it would be considered a culinary sin.

Thinly slice 1 cup red onion. Put it in a bowl with ice and water. Let the onion soak for 10 to 15 minutes. Meanwhile, prepare all other ingredients.

What happens when you soak onions in ice water?

Soaking onions in ice water removes much of the bite. The onion flavor remains, but it is significantly milder.

In a large mixing bowl, add drained, cooked, and cooled pasta, 8 ounces mozzarella pearls, 6 ounces diced provolone cheese, 3 ounces diced hard salami, 3 ounces diced hot peppers, drain and add the onions, 1/2 cup sliced ​​hot peppers, 1 to 1-1/2 cups chopped romaine lettuce, 2 cups halved cherry tomatoes, and 2 tablespoons thinly sliced ​​fresh basil.

Pour in the dressing.

Add 1/4 cup freshly grated parmesan.

Stir and mix gently.

Transfer to a serving bowl, top with additional Parmesan cheese, a few small basil leaves, and freshly ground black pepper.

Can you make Italian pasta salad ahead of time?

You can prepare the salad dressing a day in advance, but you should mix the salad ingredients and add the dressing no earlier than 30 minutes before serving.

How to Store Italian Grinder Pasta Salad:

Store the remaining pasta salad in an airtight container and refrigerate for 3 to 5 days. Remember: the longer the salad sits, the more the pasta will absorb the dressing.

What to serve with Italian Grinder Pasta Salad:

• Burgers, sausages or hot dogs or plant-based protein.
• grilled chicken breast or thighs.
• Grilled steak of your choice.
• Serve as is for an easy meal.

Click here for more easy and delicious pasta salad recipes!

Enjoy! And if you try this Italian Mill Pasta Salad recipe, let me know! Take a picture and tag me Twitter or Instagram!