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Grinder Pasta Salad Recipe (Easy & Flavor-Packed)

Creamy grinder pasta salad recipe with deli meats, provolone, and pepperoncini
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All the bold Italian grinder sandwich flavors in a creamy, tangy pasta salad—perfect for potlucks, BBQs, and easy weeknight dinners.

Ingredients

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16 oz penne pasta (or rotini, bowtie, or cavatappi)

1/2 cup mayonnaise

2 tbsp red wine vinegar

2 tsp minced garlic

1 tsp sugar

1/2 tsp dried oregano

1/2 tsp fine salt

1/2 tsp black pepper

1/4 cup grated Parmesan cheese

4 oz ham, sliced into thin strips

4 oz salami, sliced into thin strips

4 oz pepperoni, sliced into thin strips

4 oz provolone cheese, cut into strips or cubes

2–3 cups shredded iceberg lettuce

1 pint grape tomatoes, halved

1/2 cup pepperoncini peppers, sliced

1/2 medium red onion, finely diced

Instructions

  1. Cook pasta in well-salted water until just past al dente. Drain, rinse under cold water, and drain again.
  2. In a bowl, whisk mayonnaise, red wine vinegar, garlic, sugar, oregano, salt, pepper, and Parmesan until smooth.
  3. Slice deli meats and provolone. Halve tomatoes, slice pepperoncini, dice red onion, and shred lettuce.
  4. In a large bowl, combine pasta, meats, cheese, tomatoes, pepperoncini, and onion. Pour dressing over and toss gently to coat.
  5. Refrigerate 30–60 minutes for flavors to meld. Fold in shredded lettuce just before serving.

Notes

  • Add lettuce right before serving to keep it crisp.
  • Swap provolone for mozzarella or cheddar for a different flavor.
  • If the salad seems dry after chilling, stir in 1–2 tbsp mayo or a drizzle of olive oil.

Nutrition

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