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Italian Grinder Pasta Salad

Italian grinder pasta salad with rotini and Italian deli meats tossed in Italian dressing for a hearty, hoagie-style bite. It’s loaded with provolone, banana peppers, tomatoes, and crunchy iceberg for layered flavor after chilling.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

Pasta base
  • 1 lb rotini pasta Cook, then rinse cold to stop cooking and keep the texture firm.
  • 8 oz salami Slice and quarter for bite-size pieces.
  • 8 oz pepperoni Quarter for even distribution.
  • 8 oz ham Dice for consistent mouthfeel.
Cheese and vegetables
  • 8 oz provolone cheese Cube for melty-chewy, deli-style texture.
  • 1 cup cherry tomatoes Halve to release juices without getting mushy.
  • 1 cup banana peppers Slice for tang and heat.
  • 0.5 cup red onion Dice for mild crunch.
  • 1 cup shredded iceberg lettuce Add after chilling to keep it crisp.
Dressing and seasonings
  • 1 cup Italian dressing Toss to coat; adjust if the salad seems dry after chilling.
  • 0.25 cup Parmesan cheese Grated; helps the dressing cling to pasta.
  • 1 tsp Italian seasoning Seasoning for classic grinder-salad flavor.

Equipment

  • 1 sheet pan

Method
 

Cook and chill-prep
  1. Cook the rotini pasta according to package directions until al dente, then drain.
  2. Rinse the drained rotini with cold water until cool to stop cooking and keep the pasta firm.
Build the salad
  1. In a large bowl, combine the pasta, salami, pepperoni, ham, provolone, cherry tomatoes, banana peppers, and red onion.
  2. Add the Italian dressing, Parmesan, and Italian seasoning, then toss until everything is evenly coated.
Chill for flavor
  1. Refrigerate the pasta mixture for at least 2 hours so the flavors meld.
Finish and serve
  1. Just before serving, add the shredded iceberg lettuce and toss to combine.
  2. Taste and adjust the dressing if needed, then serve immediately.

Notes

For the best texture, rinse the pasta very well with cold water and keep the lettuce out of the bowl until just before serving. Store leftovers in the refrigerator for up to 3 days; the lettuce may soften but it will still taste great. Freezing is not recommended due to texture changes. Dietary swap: use turkey or chicken deli meats to reduce saturated fat while keeping the grinder-salad flavor profile.