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Italian Grinder Pasta Salad with Pepperoni & Meats

Italian Grinder Pasta Salad - featured image
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This hearty pasta salad combines all the best flavors of a classic Italian grinder sandwich—tangy dressing, spicy pepperoni, savory deli meats, creamy mozzarella, and crisp veggies. It’s quick to make, feeds a crowd, and is perfect for parties, meal prep, or easy weeknight dinners.

Ingredients

Scale
  • 12 oz penne or rotini pasta, cooked al dente
  • 1 cup mini pepperoni slices (or regular pepperoni, sliced thin)
  • 1/2 cup salami, diced
  • 1/2 cup ham, diced
  • 1/2 cup turkey breast, diced (low-sodium preferred)
  • 1 cup provolone cheese, cubed
  • 1 cup fresh mozzarella balls, halved
  • 1/2 medium red onion, thinly sliced
  • 1 medium green bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded iceberg lettuce (optional)
  • 1/3 cup pepperoncini peppers, sliced
  • 1/2 cup Italian dressing (homemade or store-bought)
  • 1/4 cup mayonnaise
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Freshly ground black pepper, to taste
  • Salt, to taste (start with 1/4 tsp)
  • Optional: 1/3 cup black olives, sliced
  • Optional: 2 tbsp grated parmesan cheese
  • Optional: Fresh basil leaves, torn (a handful)

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 9-11 minutes). Drain and rinse under cold water to cool. Set aside.
  2. Dice salami, ham, and turkey breast. Slice pepperoni into bite-size pieces. Cube provolone cheese and halve mozzarella balls.
  3. Thinly slice red onion, chop green bell pepper, halve cherry tomatoes, slice pepperoncini peppers, and shred iceberg lettuce (if using).
  4. In a bowl, whisk together Italian dressing, mayonnaise, red wine vinegar, Dijon mustard, honey, dried oregano, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
  5. In a large mixing bowl, combine cooled pasta, meats, cheeses, veggies, and pepperoncini. Pour dressing over top and toss gently until well coated. Add black olives, parmesan, and fresh basil if desired.
  6. Cover and refrigerate for at least 30 minutes (up to 4 hours for best flavor).
  7. Before serving, toss again and garnish with extra basil or parmesan if desired. Serve cold or at cool room temperature.

Notes

For best flavor, use freshly sliced deli meats and let the salad chill for at least 30 minutes. Add lettuce just before serving for crunch. Adjust meats, cheeses, and veggies to taste. For gluten-free, use chickpea or rice pasta. Dairy-free cheese substitutes work well. If salad seems dry after chilling, add a splash of dressing or olive oil.

Nutrition

Keywords: pasta salad, Italian grinder, pepperoni, deli meats, easy dinner, meal prep, party food, picnic, BBQ, mozzarella, provolone, Italian dressing

Find it online: https://norasfoods.com/italian-grinder-pasta-salad-recipe-easy-dinner-with-pepperoni-and-meats/