Italian Grinder Pasta Salad

Name: Italian Grinder Pasta Salad with Homemade Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb cavatappi pasta, cooked and cooled; 1/2 lb hard salami; 6 oz pepperoni; 8 oz sliced provolone cheese; 1/2 red onion, thinly sliced; 8 oz shredded iceberg lettuce; 6 oz banana peppers; 1/2 cup olive oil; 1/4 cup red wine vinegar; 1 cup mayonnaise; 1 tsp garlic powder; salt, to taste; black pepper, to taste

Italian Grinder Pasta Salad combines cavatappi, Italian deli meats, and provolone cheese with a creamy homemade mayo and vinegar dressing, delivering the flavors of a classic submarine sandwich in salad form.

🌍American 🏷️Pasta salad 🏷️Italian grinder 🏷️Salami 🏷️Pepperoni Provolone

🏷️

🏷️Summer salad

-0:00

mississippi_kweenonTikTok

Total

30 min

Servings

8

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by mississippi_kween

-0:00

mississippi_kweenonTikTok

Ingredients

1 lb cavatappi pasta, cooked and cooled
1/2 lb hard salami
6 oz pepperoni
8 oz sliced provolone cheese
1/2 red onion, thinly sliced
8 oz shredded iceberg lettuce
6 oz banana peppers
1/2 cup olive oil
1/4 cup red wine vinegar
1 cup mayonnaise
1 tsp garlic powder
salt, to taste
black pepper, to taste

13 Ingredients

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Instructions

1
Cook cavatappi pasta according to package directions. Drain, rinse with cold water, and set aside.
2
Add the cooled pasta to a large mixing bowl.
3
Finely dice the hard salami and add it to the bowl.
4
Finely dice the pepperoni and add it to the bowl.
5
Finely dice the provolone cheese and add it to the bowl.
6
Add the thinly sliced red onion to the bowl.
7
Add the shredded iceberg lettuce to the bowl.
8
Finely chop the banana peppers and add them to the bowl.
9
To make the dressing, combine olive oil, red wine vinegar, mayonnaise, garlic powder, salt, and pepper in a blender or food processor.
10
Blend the dressing until smooth and creamy.
11
Pour the dressing over the salad ingredients in the bowl.
12
Mix everything together until all ingredients are evenly coated in the dressing.
13
Serve immediately or chill before serving.

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Tips & Notes

Pro tips

Cool the cooked pasta completely before adding dressing to prevent it from absorbing too much liquid and becoming mushy.
Slice the salami and pepperoni into bite-sized pieces or strips rather than leaving them whole so they distribute evenly throughout.
Toss the salad gently but thoroughly 15 minutes before serving to ensure the dressing coats every piece; let it rest so flavors meld.
Drain the banana peppers well and pat dry with paper towels to avoid excess liquid diluting the creamy dressing.

Substitutions

Cavatappi → rotini or farfalle (holds dressing equally well)
Provolone → fresh mozzarella or white cheddar (adjusts flavor profile slightly)
Banana peppers → roasted red peppers or pickled jalapeños (changes heat level)
Red wine vinegar → white wine vinegar or apple cider vinegar (maintains acidity and tang)

Storage & make-ahead

Store covered in the refrigerator up to 3 days; stir in an extra tablespoon of olive oil before serving if it dries out, as pasta absorbs dressing over time.

Common Questions

Can I make this pasta salad ahead of time?

Yes, assemble it up to 24 hours in advance. Store covered in the refrigerator; the pasta absorbs dressing flavors as it sits, making it even better the next day.

What type of pasta works best for this salad?

Cavatappi is ideal because its tubular ridged shape holds the creamy dressing well, but other short pasta like rotini, farfalle, or penne work equally well.

Can I substitute the mayonnaise-based dressing?

You can use Italian vinaigrette instead, but the mayo dressing is essential to the grinder-sandwich flavor profile; reduce mayo to 3/4 cup if you prefer lighter creaminess.

How do I prevent the pasta from getting mushy?

Cook the pasta al dente (one minute under package time), drain completely, and let it cool fully before mixing with dressing to avoid overcooking from residual heat.

Can I scale this recipe up for a larger crowd?

Yes, all ingredients scale proportionally. For best texture, mix in batches if doubling or tripling, or use a large bowl and toss thoroughly to distribute dressing evenly.