Italian Grinder Pasta Salad
This Italian Grinder Pasta Salad transforms the flavors of a classic Italian sub into a fresh and hearty pasta dish. With pasta, cured meats, crisp veggies, and a zesty vinaigrette, it’s the perfect combination of savory and refreshing — ideal for picnics, potlucks, or quick weekday meals.
Equipment
- Large Pot
- Colander
- Mixing Bowls
- Whisk
- Salad Tongs
Ingredients
Main Ingredients
- 8 oz pasta rotini, penne, or fusilli
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion diced
- ½ cup black olives sliced
- 1 cup salami diced
- 1 cup pepperoni diced
- ½ cup mozzarella cheese cubed
Dressing
- ¼ cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and allow to cool slightly.
- Prepare all vegetables: halve the cherry tomatoes, dice the cucumber and red onion, and slice the black olives.
- In a large mixing bowl, combine the cooled pasta with tomatoes, cucumber, red onion, olives, salami, pepperoni, and mozzarella cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper until well combined.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Before serving, give the salad a final toss and adjust the seasoning if needed. Serve chilled and enjoy!
Notes
For a vegetarian version, omit the meats and add marinated artichokes, roasted red peppers, or chickpeas. You can also use gluten-free pasta for a gluten-free option. Store in the refrigerator for up to 5 days — it tastes even better the next day!