Italian Grinder Pasta Salad

Ellie King

This Italian Grinder Pasta Salad has all the delicious flavors and textures of an Italian Grinder with only a few minutes of work!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 2

Total Time 2 10

Servings: 6

Course: Salad, Side Dish

Cuisine: American

For the dressing:
1 ⅓ cups mayonnaise
⅓ cup red wine vinegar
1 Tablespoon of peperoncini pepper juice from the jar
marinade oil leftover from the marinated mozzarella balls use all the oil from both containers
½ teaspoon fresh black pepper
1 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon red pepper flakes optional
For the salad:
1 pound rotini pasta cooked until al dente
2 8 ounce containers marinated mozzarella cheese balls in oil (sliced into quarters)
5-6 peperoncini peppers sliced in rings
10 ounce container cherry tomatoes cut in half (or cut in quarters depending on how large they are)
1 cup pickled red onion
10 slices deli Genoa salami cut into chunks
8 slices deli ham cut into chunks
20 slices pepperoni cut into quarters
½ head lettuce shredded

In a medium bowl, whisk together 1 1/3 cups mayonnaise, 1/3 cup red wine vinegar, 1 Tablespoon of peperoncini pepper juice from the jar, marinade oil leftover from the marinated mozzarella balls, 1/2 teaspoon fresh black pepper, 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon garlic powder and 1/2 teaspoon red pepper flakes (if using) until smooth. Set aside.
In a separate very large bowl, add in 1 pound rotini pasta (cooked until al dente); 2 (8 ounce) containers marinated mozzarella cheese balls in oil (sliced into quarters); 5-6 peperoncini peppers (sliced in rings); 10 ounce container cherry tomatoes (cut in half); 1 cup pickled red onion; 10 slices deli Genoa salami (cut into chunks); 8 slices deli ham (cut into chunks) and 20 slices pepperoni (cut into quarters) (hold off on the lettuce for now).
Pour the dressing over the salad ingredients. Gently stir until combined well.
Place a lid on the container or cover with plastic wrap and allow it to sit in the refrigerator for a few hours. This will allow the flavors to really combine and meld together.
Then, when ready to serve, gently stir in 1/2 head lettuce (shredded).

Can’t find marinated mozzarella balls? No problem, this recipe still works. Just grab plain mozzarella balls or a pack of whole mozzarella and slice it into bite sized chunks. No additional oil needs to be added.
The pickled red onion is usually found near the peperoncini peppers (often in the pickle aisle) or sometimes it’s near where the salad items are in your grocery store too. If you can’t find them or don’t want to use them, just dice up a small red onion.
If you can’t find cherry tomatoes, just grab a large tomato and dice it up. I prefer cherry tomatoes over grape because they have a thinner skin and a sweeter flavor.
Store leftovers in the fridge for up to 2 days. I do not recommend freezing.