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Italian Grinder Pasta Salad

Italian Grinder Pasta Salad That's Perfect for Meal Prep

This Italian Grinder Pasta Salad is a quick, hearty dish that captures the flavors of a traditional Italian sub, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 ounces Rotini Pasta Cook to al dente for the best texture.
For the Vegetables
  • 2 cups Romaine Lettuce Add just before serving.
  • 1 cup Grape Tomatoes Halve for bite-sized pieces.
  • 1 small Red Onion Thinly sliced.
  • 1 cup Pepperoncini Peppers Sliced; substitutes include banana peppers or jalapeños.
For the Cheese
  • 1 cup Mini Mozzarella Pearls Ensure they are well-drained.
  • 1/4 cup Shredded Parmesan Cheese Adds depth to the dressing.
For the Deli Meats
  • 1 cup Honey Ham Thinly sliced.
  • 1 cup Hard Salami Adds robust flavor.
  • 1 cup Pepperoni Classic choice for extra flavor.
For the Dressing
  • 1 cup Mayonnaise Can swap for a lighter vinaigrette.
  • 2 tablespoons Red Wine Vinegar Can substitute with white wine vinegar.
  • 2 tablespoons Pepperoncini Juice Enhances dressing flavor.
  • 1 teaspoon Italian Seasoning Consider making your own blend.
  • to taste Kosher Salt
  • to taste Black Pepper
  • optional Red Pepper Flakes For extra heat.

Equipment

  • large pot
  • Mixing Bowl
  • Cutting Board
  • spatula

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook for 7–9 minutes until al dente. Drain and rinse under cold water.
  2. Prepare the Dressing: In a bowl, whisk together mayonnaise, red wine vinegar, and pepperoncini juice until smooth. Add grated Parmesan, Italian seasoning, kosher salt, and black pepper.
  3. Slice the Vegetables: Thinly slice romaine lettuce, halve grape tomatoes, and slice red onion and pepperoncini peppers.
  4. Combine Main Ingredients: In a large mixing bowl, combine cooled pasta, assorted sliced meats, mini mozzarella pearls, shredded Parmesan, and chopped vegetables.
  5. Add the Dressing: Pour the prepared dressing over the pasta mixture and gently toss until well combined.
  6. Refrigerate: Cover the salad and chill in the refrigerator for at least 30 minutes.
  7. Final Assembly: Before serving, add sliced romaine and halved grape tomatoes and toss again.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Keep romaine lettuce and tomatoes separate until serving to maintain freshness.

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