Easy Italian Grinder Pasta Salad

This Italian grinder pasta salad comes together in just 30 minutes and packs all your favorite sub sandwich flavors into one irresistible bowl. It’s the perfect cold pasta salad for summer parties, BBQs, or easy lunches!

Easy Italian Grinder Pasta Salad Recipe

• Comes together in about 30 minutes with simple ingredients!
• Packed with bold, tangy, cheesy Italian flavor in every bite.

Ingredients for Italian Grinder Pasta Salad

• Pasta: Use any short pasta like rotini, penne, or one with nooks and crannies – they hold onto the dressing well. If you can find trotolle, that’s the one that I used, and I love its unique shape.
• Fresh Mozzarella Balls: Add a soft, creamy bite. You can also cut or tear a large ball of mozzarella into bite-sized pieces.
• Smoked Gouda: Adds a smoky depth of flavor. Swap with provolone or even aged cheddar for a different twist.
• Cherry Tomatoes: Bright and juicy, they bring a burst of freshness. Grape tomatoes work too.
• Arugula: Peppery and fresh, this green adds a little bite. Baby spinach is a milder substitute.
• Red Onion: Brings sharpness and crunch. Use pickled red onions for a tangier punch.
• Pepperoni: A classic grinder meat that adds spice. Cut the slices however you’d like.
• Salami: Adds savory richness. Use soppressata or capicola if you want to get fancy.
• Banana Pepper Rings: Bright, tangy, and mildly spicy—key for grinder sandwich flavor! Pickled jalapeños can be used for more heat.
• Mayonnaise: Forms the creamy base of the dressing.
• Sour Cream: Adds tang and richness to the dressing. Can be swapped with plain Greek yogurt.
• Red Wine Vinegar: Offers a punch of acidity that cuts through the richness. White wine vinegar works in a pinch.
• Olive Oil: Helps emulsify the dressing and add a silky texture. Use avocado oil if needed.
• Italian Seasoning: A blend of herbs that ties everything together. You can use dried oregano and dried basil instead.
• Dijon Mustard: Gives the dressing a subtle sharpness. Stone-ground mustard would also work.
• Garlic Powder & Onion Powder: Build flavor without overpowering. Fresh minced garlic and onion can be used if desired.

How to Make Italian Grinder Pasta Salad

Cook Pasta: Boil the pasta just until al dente, then drain and let it cool for 20 minutes.

Combine Salad Ingredients: In a large bowl, add the cooled pasta, mozzarella, Gouda, tomatoes, arugula, onion, pepperoni, salami, and banana pepper rings.

Whisk Dressing: In a measuring cup, combine mayo, sour cream, vinegar, olive oil, Italian seasoning, Dijon, garlic powder, onion powder, salt, and pepper.

Toss Salad: Pour half the dressing over the salad and mix until everything is well coated. Save the rest for later.

Chill and Serve. Refrigerate the salad, then add the remaining dressing just before serving.

Tips for Making Italian Grinder Pasta Salad

• Cook the pasta just until al dente so it doesn’t get mushy.
• Add the arugula just before serving if making ahead to keep it crisp.
• Letting the salad sit for 15–20 minutes before serving helps the flavors meld.

Make-Ahead Instructions

• You can make this pasta salad up to 24 hours in advance.
• Just add half the dressing intitally.
• Store the salad and remaining dressing separately.
• Then toss them together just before serving for the freshest flavor and texture.

Storing Leftovers

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Add a splash of heavy cream or milk to loosen up the dressing.
• Season to taste with salt and pepper.

Serving Suggestions

• buffalo chicken sliders
• BBQ chicken sliders
• Big Mac cheeseburger sliders
• ham and cheese sliders
• easy smash burgers

Try these easy pasta salads next!