Italian Grinder Pasta Salad

Name: Italian Grinder Pasta Salad with Salami & Provolone
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb rotini pasta, cooked and cooled; 4 oz salami, chopped; 1 cup provolone cheese, shredded; 1 cup iceberg lettuce, shredded; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/4 cup pepperoncini peppers, sliced; 1/2 cup mayonnaise; 1 tbsp red wine vinegar; 2 tbsp pepperoncini juice; 1 tsp Italian seasoning; Freshly ground black pepper, to taste; Parmesan cheese, for garnish

Italian Grinder Pasta Salad brings deli-counter flavors to a cold pasta dish, layering rotini with salami, provolone, fresh vegetables, and a zesty pepperoncini-spiked mayo dressing. It's a complete meal or crowd-pleasing side that improves when made ahead.

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

🏷️

🏷️Creamy dressing

-0:00

britscookinonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by britscookin

-0:00

britscookinonTikTok

Ingredients

1 lb rotini pasta, cooked and cooled
4 oz salami, chopped
1 cup provolone cheese, shredded
1 cup iceberg lettuce, shredded
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup pepperoncini peppers, sliced
1/2 cup mayonnaise
1 tbsp red wine vinegar
2 tbsp pepperoncini juice
1 tsp Italian seasoning
Freshly ground black pepper, to tasteoptional
Parmesan cheese, for garnishoptional

13 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine the cooked pasta, chopped salami, shredded provolone, shredded lettuce, halved cherry tomatoes, sliced red onion, and sliced pepperoncini.
2
To make the dressing, combine mayonnaise, red wine vinegar, pepperoncini juice, and Italian seasoning in a jar with a lid.
3
Seal the jar and shake vigorously until the dressing is creamy and well combined.
4
Pour the dressing over the pasta salad ingredients in the bowl.
5
Toss everything together until all ingredients are evenly coated with the dressing.
6
Serve in individual bowls and garnish with freshly ground black pepper and freshly grated Parmesan cheese.

Was this recipe helpful?

Tips & Notes

Pro tips

Cool the cooked rotini completely before mixing to prevent the mayo dressing from breaking or the cheese from clumping.
Use pepperoncini juice in the dressing for authentic deli flavor; don't skip it or substitute with other vinegars.
Shred the provolone by hand or with a box grater rather than using pre-shredded for better melting and texture.
Toss the salad gently to keep the pasta whole and avoid crushing the vegetables, especially the cherry tomatoes.

Substitutions

Rotini → penne or farfalle (same cooking time and texture)
Salami → pepperoni, capicola, or prosciutto (same amount)
Mayonnaise → Greek yogurt mixed with a little extra red wine vinegar (reduces richness)
Iceberg lettuce → arugula or mixed greens (slightly peppery note)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days. Stir before serving and add a splash of vinegar if the dressing has been absorbed.

Common Questions

Can I make this pasta salad ahead of time?

Yes. Assemble up to 24 hours before serving; the flavors deepen as it sits. Add the dressing just before serving if you prefer a firmer texture, or mix in advance for a softer result.

What can I substitute for provolone cheese?

Use mozzarella, white cheddar, or Italian blend cheese. Keep the same amount for consistent flavor and texture.

How do I prevent the pasta from becoming mushy?

Cook the rotini to al dente, cool it completely in a single layer, and add the dressing just before serving or a few hours ahead if you prefer softer pasta.