The trending Italian Grinder Pasta Salad is about to be your new favorite dish. It combines the robust flavors of an Italian Grinder with the cozy comfort of pasta salad tossed together in a creamy dressing. Plus, it couldn’t be easier to make!
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This grinder pasta salad recipe boasts milky mozzarella, tangy pickled onions, crispy greens, savory Italian meats and perfectly al dente pasta coated in a creamy, mayonnaise-based dressing.
This salad works as a side dish for burgers or grilled chicken. However you choose to enjoy grinder pasta salad, it’s definitely going to be a crowd pleaser.
If you enjoy easy pasta salad recipes, you’ll love our Pesto Pasta Salad and our Creamy Pea Pasta Salad.
Why You’ll Love This Recipe
- Quick and Easy: This dish is ready in as little time as it takes to boil pasta!
- One Dish Wonder: The Italian grinder salad is packed with carbs, protein and vegetables, making it hearty side dish or light main meal.
- Summer Fresh Ingredients: Nothing screams summer like a dish with tomatoes and mozzarella. Not to mention crispy cucumbers and chilled pasta!
- Versatility: Many of the ingredients can be switched out for what you have on hand. It’s also easy to accommodate various dietary needs.
Ingredients
- Rotini Pasta: This pasta’s corkscrew shape allows sauces to easily cling to it. It’s perfect for dairy based sauces like the mayonnaise dressing in this recipe. Feel free to swap it with any type of small pasta like farfalle, penne, or elbows.
- Pickled Red Onion: This vinegar soaked vegetable gives a bright, tangy flavor. You’ll find pickled red onions in the condiment aisle of the grocery store.
- Cherry Tomatoes: This smaller tomato adds bursts of sweetness and vibrant color. They also hold up really well in salads. Look for cherry tomatoes that are bright red, or try a package of different colored variety for more vibrancy. Grape tomatoes work just as well.
- Romaine lettuce: Crisp, green romaine is a popular choice for salads. It’s crispier leaf holds up better with dressing and other ingredients. You could also use thinly sliced Brussels sprouts, arugula, or even shredded cabbage.
- Ham: Use up any ham in your refrigerator, honey, smoked or whatever you enjoy. If you’re picking up ham from the grocery store, look for thicker slices for easier dicing.
- Salami: Genoa salami is milder than hard salami and has a less chewy texture.
- Pepperoni: What’s an Italian pasta salad without pepperoni? This classic Italian meat adds heat and spice to the pasta salad.
- Mozzarella Balls: Also called Boccocini, these small fresh, round mozzarella are packed in liquid. You’ll find mozzarella balls in the specialty cheese area of the grocery store.
- Black Olives: Black olives and pasta salad go together like peanut butter and jelly. The olives provide a salty, earthy profile that grounds some of the bolder flavors.
- Cucumber: Cool, crisp cucumbers add crunch to otherwise soft or chewy ingredients. The best ones are dark green, firm, and evenly shaped.
The Dressing
- Mayonnaise: This kitchen staple serves as the sweet, creamy base of the dressing.
- Red Wine Vinegar: This fermented red wine is synonymous with Mediterranean cooking. Its distinctly tart flavor is a favorite for making vinaigrettes.
- Dijon Mustard: Round out the sweet mayonnaise and tart vinegar with a sharp mustard flavor.
- Seasonings: Finish out the dressing with salt, ground black pepper, dried oregano and lemon juice to add flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make it Tangy: Use Italian dressing or a balsamic vinaigrette instead of the sweet mayonnaise dressing.
- Go Vegetarian: Switch the meats for another protein such as chickpeas or even tofu. Make the salad more filling with extra vegetables and cheese.
- Gluten-Free Version: Use your favorite gluten-free pasta to make this Italian grinder salad recipe gluten-free.
How to Make Italian Grinder Salad
With just a few minutes of prep, this Italian grinder chopped salad is ready to assemble.
- Step 1: Boil Pasta. Cook the pasta to al dente according to package directions. This is typically 8 - 10 minutes. Drain the pasta and rinse it in cool water.
- Step 2: Make the Dressing. Add the dressing ingredients to a medium bowl and whisk them together. Set it aside.
- Step 3: Prepare Salad Ingredients. Slice the tomatoes, olives, meats and cucumbers.
- Step 4: Assemble the Salad. Add the salad ingredients to the pasta. Stir in the creamy dressing.
- Step 5: Refrigerate. Cover the hoagie pasta salad with cling wrap and chill in the refrigerator until serving.
Hint: Keeping the Salad Fresh
Lettuce and tomatoes can wilt quickly. Hold off on adding these ingredients until you’re ready to eat.
Expert Tips
- Cut Evenly: Slice and chop the meats and vegetables as evenly as possible for full flavor in every bite.
- Storing: Cover leftover salad with cling wrap or store it in an airtight container and keep it in the refrigerator. It will last for a day or two. After that point, the lettuce may start to wilt. This salad does not freeze well.
- Make Ahead: The dressing can be made and stored for up to 7 days in advance. The salad can also be prepared ahead of time without the lettuce and tomatoes. Add them in just before serving.
Serving Suggestions
Our Italian hoagie pasta salad is the perfect dish to serve for lunch with the girls or you can make it ahead and serve it for dinner on a busy weeknight.
It's also a great dish for a family picnic or cookout as a side for grilled burgers with our homemade burger seasoning and other picnic-fare like this potato salad and these brownie cookies.
Enjoy it as a part of a fun, Italian-themed dinner. Make our best french bread pizza, cutting into bite-sized pieces for an appetizer. Or you can whip up this easy pizza dip recipe as an appetizer. For the main course, pair the pasta salad with garlic knots. Enjoy fruit pizza cookies for dessert.
More Delicious Pasta Dishes
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Italian Grinder Pasta Salad
Equipment
Ingredients
- 1 pound rotini pasta
- ¾ cup pickled red onion
- 1 ½ cups cherry tomatoes quartered
- 2 cups Romaine lettuce shredded
- 4 ounces ham chopped
- 4 ounces salami chopped
- 4 ounces pepperoni chopped
- 8 ounces mozzarella balls
- 2.25 ounces black olives sliced
- 1 cup cucumber chopped
The Dressing
- 1 ½ cups mayonaisse
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
Instructions
- In a large pot, cook pasta al dente according to the directions on the package. Drain and set aside.
- In a small bowl, add all the dressing ingredients and whisk until well combined.
- Add cooked pasta and remaining ingredients to a large bowl. Then, pour dressing over the top and toss to coat.
Notes
- Cut the meats and vegetables evenly so every bite is filled with flavor.
- Wait to add the lettuce and tomatoes until you’re ready to eat.
- Chill the salad before serving. This allows all the flavors to settle and meld together.
- Save time making the dressing up to 7 days in advance.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
Such a great pasta salad recipe for a summer cook out. The flavor is amazing!!