Grinder Pasta Salad

Well, I guess you can make anything into a pasta salad these days.

If you love pasta salad, then you absolutely need to try this. This grinder pasta salad is inspired by the iconic Italian sandwich, combining salty meat, cheese, and an acidic slaw into a truly addictive and must-make pasta salad perfect for summer. Might I be so bold as to say this may be better than the sandwich? Done in under 20 minutes, this pasta salad is the perfect side dish for any outdoor gathering. There is a reason why ‘grinder’-inspired dishes went viral in the past two years, so run, get the ingredients, make this salad, and you won’t regret it.

WHAT IS A GRINDER SANDWICH?

This meaty, acidic pasta salad was inspired by the grinder sandwich. If you’re sitting here scratching your head, then you may have never had a grinder sandwich, in which case I urge you to find one or make it ASAP. A traditional grinder sandwich combines Italian deli meats like pepperoni, salami, and soppressata, topped with cheese and a tangy, acidic, pickled slaw. Truthfully, the slaw makes the entire sandwich. There’s something about the creamy mayo and vinegar-based dressing combined with iceberg lettuce, onions, and pickled peppers that hits every time.

WHY YOU WILL LOVE THIS RECIPE

If you love all things pickled and briny, then this is the pasta salad for you. While there are a good number of components in this salad, the flavors that shine are pickle, briny, and salty meat. This pasta salad feeds a lot—I’m talking 5-6 people—which can easily be cut in half for smaller groups. My favorite part though is that it’s super quick to make and can actually be made in advance. The ingredients hold up pretty well in the fridge for a few hours, so if you don’t have time to make it for an outdoor gathering, this is an easy one to make the morning of. Dress it or don’t dress it, then serve when you are ready.

If you are a vegetarian, don’t count this one out. While the meat does add great flavor, it isn’t a requirement. Remove it completely or add in some lightly salted roasted vegetables in its place.

WHAT YOU’LL NEED FOR GRINDER PASTA SALAD

GRINDER PASTA SALAD

• Pasta – Player’s choice within reason (i.e., nothing long). Pick something that makes sense—great options include farfalle, shells, or rotini.
• Mozzarella Cheese Balls – The mozzarella chosen and photographed in this recipe are the smaller pearls, but regular-sized mozzarella balls also work. You can cut up a fresh mozzarella ball into bite-sized cubes as another option.
• Tomatoes – Cherry or grape tomatoes—something bite-sized that doesn’t require a ton of chopping or attribute a lot of juice.
• Pepperoncini Peppers – You can find sliced pepperoncinis in almost any mainstream supermarket these days. Identified by their bright yellow color and juice, these peppers are what make the ‘grinder’ iconic. Keep in mind you will need to reserve some of the juice from the jar to make the dressing.
• Pickles – Not typical for a grinder sandwich, but who ever said no to pickles? Dill pickles found in the refrigerator section are preferred, as they give a great dill flavor and a great snappy, crunchy texture to the pasta salad.
• Sliced Salami – We are talking sliced deli salami that can be bought at the deli counter.
• Sliced Pepperonis – Similar to the salami, you are looking for deli-sliced pepperoni, not the stick. Thin slices are preferred for both meats over a chunky cube.
• Red Onion
• Lettuce – Good old-fashioned iceberg lettuce. Iceberg stays crisp versus slightly darker, leafier greens. If you aren’t a fan of iceberg or are looking for a substitute, you can also use the white to light green parts of romaine lettuce. Just stay away from the green ends, as those will get soggy fast.

GRINDER DRESSING

• Mayo
• Red Wine Vinegar
• Dried Basil
• Dried Oregano

HOW TO MAKE THE GRINDER PASTA SALAD

Cook the Pasta – Prepare the pasta according to the package instructions in salty water. When al dente—not soft and mushy—drain the pot and immediately rinse the pasta. I know what you must be thinking… rinse the pasta!? Yes. While it is sacrilegious to rinse away the starch that clings to pasta for most dishes, you actually want to get rid of it for pasta salad. Rinsing the pasta not only brings it down to temperature but also clears away the starch that would cause the pasta to stick together if left on. So trust me, rinse the pasta.

Make the Dressing – While the pasta is cooking, combine mayo, red wine vinegar, dried basil, and dried oregano. Add a splash of the pepperoncini juice and mix to combine. The amount of juice you add is up to you, but be conservative—you can always add more. Taste and add more juice if necessary. Since the pickle juice is so salty, you should not have to salt the dressing. Place the dressing in a covered container in the fridge until ready to use.

Assemble the Salad – To a large bowl—and I mean a large bowl—add the cooked and cooled pasta, mozzarella cheese, sliced tomatoes, sliced pepperoncinis, pickles, sliced deli meats, red onion, and thinly sliced lettuce. Dress with as much or as little of the dressing as desired (I used the entire thing) and mix to coat. Serve immediately or place in the fridge in an airtight container until ready to serve.

STORING/REHEATING

This grinder pasta salad is best served and enjoyed same day. It can however be stored in an airtight container for up to a day. Any more time and the lettuce and onions become soggy. The salad can also be prepped up to a day or two in advance and left undressed until ready.

Looking for more pasta salad recipes? Check out the below.

Mexican Street Corn Pasta Salad
Southwest Pasta Salad