Italian Grinder Pasta Salad – A Must for Quick and Easy Recipes
This Italian Grinder Pasta Salad hits that perfect middle ground between a hearty lunch and a no-fuss, flavor-packed dinner. I’ve made it too many times to count—and every time, it disappears fast. Picture this: layers of salami, pepperoni, and ham tossed with crunchy veggies, elbow macaroni, and a creamy dressing with just enough tang to keep you reaching for one more bite.
Now, I don’t know about you, but I love a pasta salad that doesn’t try too hard. We’re not looking for gourmet. We’re looking for something you can whip up on a Sunday and snack on till Tuesday (if it lasts that long). This one brings all the magic of your favorite Italian sub—minus the bread and with extra pasta. It’s like a grinder sandwich went on vacation to your fridge.
So whether you’re prepping weekday lunches or trying to impress that one cousin who swears they 'don’t eat pasta salad'—give this a spin. It’s proof that quick and easy recipes don’t have to be boring.
Servings: 8 servings
Ingredients
- 8 oz elbow macaroni
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 cup shredded iceberg lettuce
- 1/2 cup diced red onion
- 1/2 cup sliced pepperoncini peppers
- 1/2 cup halved cherry tomatoes
- 1/2 cup chopped salami
- 1/2 cup chopped ham
- 1/2 cup chopped pepperoni
- 1/2 cup shredded provolone cheese
Instructions
- Cook pasta according to the package instructions. Drain, rinse under cold water, and set aside.
- In a large bowl, mix the mayonnaise, red wine vinegar, Dijon mustard, red pepper flakes, salt, and black pepper until well combined.
- Toss in the pasta, shredded lettuce, red onion, pepperoncini, cherry tomatoes, salami, ham, and pepperoni.
- Mix everything until well coated in the dressing.
- Add in shredded provolone and give it a gentle final stir.
- Refrigerate for at least 30 minutes before serving to let the flavors get cozy.