I’m sharing a creamy grinder flavored pasta salad studded with salami, ham, pepperoni, provolone, tomatoes and pepperoncini that makes a standout Chopped Italian Pasta Salad for potlucks and summer dinners.

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I love turning sandwich classics into something you can spoon from a bowl. My Hearty And So Delicious!

Italian Grinder Pasta Salad started as a dare to cram grindery flavors into rotini pasta and it became an instant favorite. Little tangy bites from pepperoncini peppers cut through the richness so every forkful wakes you up.

I say its a Chopped Italian Pasta Salad that fools people into thinking its complicated, but really its simple. Perfect for potlucks and one of those Easy Summer Time Meals I grab when I dont wanna cook, and honestly, people ask for seconds.

Ingredients

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Rotini pasta: Twisty rotini gives carbs for energy, soaks up dressing, feels comfort food.
Genoa salami: Salami adds savory, fatty protein and a punch of cured meaty flavor.
Provolone cheese: Provolone brings creamy, melty texture plus calcium and rich salty notes.
Cherry tomatoes: Tomatoes add bright acidity, vitamin C, a little sweetness and juiciness.
Pepperoncini peppers: Sliced pepperoncini give tangy heat and sour bite to balance richness.
Mayonnaise dressing: Mayo blends creaminess and fat, carries spices, makes salad rich and smooth.
Fresh parsley: Parsley adds fresh herbal lift, a little bitterness and bright green color.
Pepperoni: Pepperoni brings bold spice, extra protein and crispy edges when chilled or warmed.
Black olives: Olives add briny fat, mild earthiness and a Mediterranean salty finish.

Ingredient Quantities

12 ounces rotini pasta

6 ounces Genoa salami, sliced

6 ounces deli ham chopped

6 ounces pepperoni, sliced

8 ounces provolone cheese, cubed

2 cups cherry tomatoes

1/2 cup pepperoncini peppers, sliced

1 small red onion thinly sliced

1/2 cup black olives, sliced

1/4 cup fresh parsley chopped

3/4 cup mayonnaise

1/4 cup sour cream or Greek yogurt

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces rotini until al dente, about 8 to 10 minutes; before draining scoop out and save 1/4 cup of the pasta water then rinse pasta under cold water until cool and drain very well.

2. While pasta cooks, slice 6 ounces Genoa salami and 6 ounces pepperoni, chop 6 ounces deli ham, and cube 8 ounces provolone cheese.

3. Prep the veggies: halve 2 cups cherry tomatoes, slice 1/2 cup pepperoncini peppers, thinly slice 1 small red onion, slice 1/2 cup black olives, and chop 1/4 cup fresh parsley.

4. Make the dressing in a bowl: whisk together 3/4 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 cup grated Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth; taste and tweak acidity or salt if needed.

5. In a very large bowl combine the cooled pasta, all the sliced meats, provolone cubes, tomatoes, pepperoncini, red onion, olives, and chopped parsley.

6. Pour the dressing over the salad and toss gently but thoroughly so everything gets coated; if the dressing feels too thick add a splash of the reserved pasta water or a little extra olive oil to loosen it up.

7. Cover and refrigerate at least 1 hour so the flavors settle; seriously, it tastes way better after chilling, overnight is even better.

8. Before serving give it one more toss, check seasoning and add more salt, pepper, or a little extra vinegar if it needs brightness; sprinkle a bit more grated Parmesan and extra parsley for color.

9. Serve cold or room temperature at BBQs or potlucks and store leftovers covered in the fridge up to 3 days, stirring before serving since the dressing can firm up.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and rinse the rotini
3. Very large mixing bowl for tossing the salad
4. Small bowl and whisk for making the dressing
5. Measuring cups and spoons
6. Chef’s knife and cutting board for meats, cheese and veggies
7. Slotted spoon or pasta scoop to reserve the 1/4 cup pasta water
8. Tongs or large serving spoon for tossing and serving

FAQ

Q: Can I make this ahead of time? A: Yes you can. Make it a few hours or up to 1 day ahead for best flavor. If you need to prep earlier, keep the dressing separate and add it the day of, and add the cherry tomatoes just before serving. Store in an airtight container in the fridge and eat within 3 to 4 days.

Q: How do I keep the pasta salad from getting soggy? A: Don't overcook the rotini, cook it al dente. Rinse under cold water to stop cooking and drain very well, then toss with a little olive oil so it wont clump. Add the dressing when the pasta is slightly warm or cooled to room temp, not piping hot.

Q: Can I make it lighter or vegetarian? A: Totally. Swap some or all mayo for plain Greek yogurt, or use light mayo. For vegetarian, skip the salami, ham and pepperoni and add chickpeas, artichoke hearts, or extra veggies. Adjust salt since cured meats add saltiness.

Q: Do I have to use rotini and can it be gluten free? A: No, use any short pasta you like fusilli, penne, shells. For gluten free just use a GF pasta and follow the same cook and rinse steps.

Q: Are the pepperoncini peppers spicy? A: They're usually tangy and mildly spicy, not fire-hot. If you want less heat remove seeds or use banana peppers or sliced pickles instead. You can always add a few slices later if you want more kick.

Q: Is the dressing amount enough and what if it seems too thick or thin? A: The recipe makes about 1 to 1.25 cups of dressing which should coat 12 ounces of pasta and the mix-ins. If it's too thick thin it with a little milk, water or more olive oil. If too thin add a bit more mayo or a spoon of grated Parmesan. Always taste and adjust salt, vinegar or mustard before tossing.

Hearty And So Delicious! Italian Grinder Pasta Salad Recipe Substitutions and Variations

Rotini pasta: penne, fusilli, or cavatappi, all give a similar bite and hold the dressing well.
Genoa salami: soppressata, hard salami, or turkey salami if you want it leaner.
Provolone cheese: fresh mozzarella, fontina, or even sharp cheddar for more punch.
Mayonnaise: plain Greek yogurt, an olive oil + lemon vinaigrette, or avocado mayo for a lighter twist.

Pro Tips

– Reserve a bit of the pasta water and add it a splash at a time if the dressing feels too thick, the starch helps the dressing cling to the pasta so you get flavor in every bite. Dont dump it all at once or the salad will get watery.

– Make it a day ahead when you can, the flavors really meld overnight and it tastes way better, but take it out of the fridge about 15 to 20 minutes before serving so the olive oil loosens and nothing tastes numb.

– If the red onion is too sharp soak the slices in cold water or a quick splash of vinegar for 5 to 10 minutes then drain well, it tames the bite without losing the crunch and keeps the onion from overpowering everything.

– Keep cheese and meats cut to similar, bite sized pieces so every forkful is balanced, and add a crunchy element at the very end like chopped celery or toasted nuts if you like contrast because the salad can otherwise be a little soft.

Hearty And So Delicious! Italian Grinder Pasta Salad Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

1110

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain and rinse the rotini
3. Very large mixing bowl for tossing the salad
4. Small bowl and whisk for making the dressing
5. Measuring cups and spoons
6. Chef’s knife and cutting board for meats, cheese and veggies
7. Slotted spoon or pasta scoop to reserve the 1/4 cup pasta water
8. Tongs or large serving spoon for tossing and serving

Ingredients

12 ounces rotini pasta
6 ounces Genoa salami, sliced
6 ounces deli ham chopped
6 ounces pepperoni, sliced
8 ounces provolone cheese, cubed
2 cups cherry tomatoes
1/2 cup pepperoncini peppers, sliced
1 small red onion thinly sliced
1/2 cup black olives, sliced
1/4 cup fresh parsley chopped
3/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

Bring a large pot of salted water to a boil and cook 12 ounces rotini until al dente, about 8 to 10 minutes; before draining scoop out and save 1/4 cup of the pasta water then rinse pasta under cold water until cool and drain very well.
While pasta cooks, slice 6 ounces Genoa salami and 6 ounces pepperoni, chop 6 ounces deli ham, and cube 8 ounces provolone cheese.
Prep the veggies: halve 2 cups cherry tomatoes, slice 1/2 cup pepperoncini peppers, thinly slice 1 small red onion, slice 1/2 cup black olives, and chop 1/4 cup fresh parsley.
Make the dressing in a bowl: whisk together 3/4 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 cup grated Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth; taste and tweak acidity or salt if needed.
In a very large bowl combine the cooled pasta, all the sliced meats, provolone cubes, tomatoes, pepperoncini, red onion, olives, and chopped parsley.
Pour the dressing over the salad and toss gently but thoroughly so everything gets coated; if the dressing feels too thick add a splash of the reserved pasta water or a little extra olive oil to loosen it up.
Cover and refrigerate at least 1 hour so the flavors settle; seriously, it tastes way better after chilling, overnight is even better.
Before serving give it one more toss, check seasoning and add more salt, pepper, or a little extra vinegar if it needs brightness; sprinkle a bit more grated Parmesan and extra parsley for color.
Serve cold or room temperature at BBQs or potlucks and store leftovers covered in the fridge up to 3 days, stirring before serving since the dressing can firm up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.