Why You’ll Love This Recipe

I love how this dish combines all the flavors of an Italian grinder—salami, pepperoni, ham—with fresh veggies like tomato, pepperoncini, red onion, and crisp lettuce, all coated in a zesty Parmesan-garlic dressing. It’s ready in just 30 minutes, travels well, keeps its texture, and gets rave reviews wherever I bring it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pasta salad:
• 16 oz penne (or rotini/farfalle)
• 4 oz shredded iceberg lettuce
• 4 oz ham (sliced into bite-sized pieces)
• 4 oz salami, 4 oz pepperoni
• 4 oz provolone, cubed
• 1 pt grape tomatoes, halved
• ½ cup sliced pepperoncini peppers
• ½ red onion, finely diced

For the dressing:
• ½ cup mayonnaise
• 2 Tbsp red wine vinegar
• 2 tsp minced garlic
• 1 tsp sugar
• ½ tsp dried oregano
• ½ tsp each salt & black pepper
• ¼ cup grated Parmesan cheese

directions

Cook pasta per package instructions until al dente. Drain and rinse under cold water; drain well.
Whisk dressing ingredients in a small bowl until smooth.
Prep salad ingredients: chop meats, cheese, and veggies into small, bite‑sized pieces.
Assemble salad: In a large bowl, combine pasta, greens, meats, cheese, tomato, pepperoncini, and onion.
Dress and toss, coating everything evenly. Optionally chill before serving. For best texture, add lettuce right before serving.

Servings and timing

I get 6–8 servings. It takes about 20 minutes prep and 10 minutes cooking, for a total of roughly 30 minutes.

Variations

Swap penne for rotini, bow ties, or farfalle.
Use mozzarella balls or mix mozzarella with Parmesan.
Add chickpeas for plant-protein or olives for extra tang.
Replace pepperoni/salami/ham with turkey, chicken, tofu, or go vegetarian.
Pickled red onion boosts flavor—store-bought or homemade both work.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. For best texture, I omit lettuce until serving; otherwise the salad softens over time.

FAQs

How do I prevent soggy pasta?

I cook to al dente, rinse in cold water, and drain thoroughly to stop cooking and remove starch.

Can I prep in advance?

Yes! I make pasta and dressing ahead. The salad stays fresh for days if I keep lettuce separate until serving.

What pasta shapes are recommended?

Any small‑to‑medium shapes work—penne, rotini, bow tie, cavatappi, farfalle—just make sure they hold the dressing.

Can I make it gluten‑free or dairy‑free?

Yes—use gluten‑free pasta and skip cheese or swap in dairy‑free versions.

Can I add other veggies or proteins?

Absolutely! Cucumbers, roasted peppers, chickpeas, olives, grilled chicken or shrimp all work beautifully.

Conclusion

This Italian Grinder Pasta Salad delivers big sandwich flavors in a chilled, shareable bowl. It’s easy, colorful, and endlessly adaptable—perfect for potlucks, easy dinners, or picnic spreads. I hope it earns a spot in your summer recipe rotation too!