Grinder Pasta Salad
All the bold, tangy, loaded flavours of an Italian sub sandwich tossed into a cold pasta salad with four deli meats, cubed cheese, banana peppers, pickles, olives, and a creamy Italian dressing. The make-ahead crowd-pleaser that disappears at every gathering.
- Total Time1 hour
- Yield8 servings 1x
Ingredients
Units
Scale
The Dressing
- 3/4 cup mayonnaise
- 1/2 cup Italian dressing
- salt and pepper, to taste
The Salad
- 1 pound pasta (rotini, penne, or fusilli recommended)
- 1 cup turkey, chopped
- 1 cup salami, chopped
- 1 cup pepperoni, chopped
- 1 cup ham, chopped
- 8 oz cubed cheese
- 1 cup banana peppers, chopped
- 1 cup black olives, sliced
- 1 cup pickles, chopped
- 1 whole red onion, thinly sliced
- 1 cup cherry tomatoes
- 8 oz shredded lettuce (optional but recommended)
Instructions
- Cook and Cool the Pasta: Cook pasta in well-salted boiling water until just al dente. Drain, rinse under cold water, and allow to cool completely before proceeding.
- Mix the Dressing: Whisk together the mayonnaise and Italian dressing until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Chop the Meats: Chop the turkey, salami, pepperoni, and ham into rough bite-sized pieces.
- Combine Pasta, Meats, and Toppings: In a very large mixing bowl, combine the cooled pasta with all chopped meats, cubed cheese, banana peppers, black olives, pickles, red onion, and cherry tomatoes. Toss gently to distribute evenly.
- Add the Lettuce: Fold in the shredded lettuce if using, mixing gently to incorporate throughout the salad.
- Dress the Salad: Pour the dressing over the pasta mixture and toss until everything is evenly coated and glistening.
- Chill and Serve: Cover and refrigerate for at least 30 minutes — ideally 1 hour — before serving. Taste and adjust seasoning before plating.
Notes
Cool pasta completely before adding dressing to prevent it from turning greasy. Season the dressing boldly — pasta absorbs salt as it chills. Rest in the fridge for at least 30 minutes before serving; the flavour improves significantly with time. Chop meats into rough half-inch pieces for the best texture. Taste and re-season before serving. Keeps well refrigerated in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Main Course, Salad, Side Dish
- Cuisine: American, Italian-American
Nutrition
- Calories: 520
- Sodium: 980
- Saturated Fat: 8
- Protein: 24
- Cholesterol: 65
