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Grinder Pasta Salad

Grinder pasta salad with deli meats, provolone cheese, banana peppers, and a tangy Italian dressing—built like an Italian sub (hoagie salad). Rotini stays rinsed and cool for a crisp bite, then chills for flavor before fresh lettuce is tossed in.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb rotini pasta Rinse with cold water after draining to cool quickly and prevent sticking.
Deli meats and cheese
  • 8 oz salami Quartered for grinder-style bites.
  • 8 oz ham Diced.
  • 8 oz turkey Diced.
  • 8 oz provolone cheese Cubed for melty-in-your-mouth chunks.
Vegetables and toppings
  • 2 cup shredded iceberg lettuce Add just before serving so it stays crisp.
  • 1 cup cherry tomatoes Halved.
  • 1 cup banana peppers Sliced.
  • 0.5 cup red onion Thinly sliced.
Dressing
  • 1 cup Italian dressing Choose a classic blend; it emulsifies with vinegar and seasoning.
  • 2 tbsp red wine vinegar Adds tang and helps the salad taste fresh after chilling.
  • 1 tsp Italian seasoning Seasoning blend for Italian-sub flavor.
  • 1 salt and pepper to taste Season the salad dressing and pasta to your preference.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook rotini pasta according to package directions, then drain and rinse with cold water until cooled.
  2. Transfer pasta to a bowl and spread it out briefly to help it cool evenly before mixing.
Build the salad base
  1. Combine pasta, salami, ham, turkey, provolone cheese, cherry tomatoes, banana peppers, and red onion in a large bowl.
  2. In a separate container, mix Italian dressing with red wine vinegar and Italian seasoning.
  3. Pour the dressing over the salad and toss to coat everything evenly.
Chill for flavor
  1. Refrigerate the salad for at least 2 hours so the pasta absorbs the dressing.
Finish and serve
  1. Just before serving, add shredded iceberg lettuce and toss again to distribute it without wilting.
  2. Taste and adjust with salt and pepper to taste if needed, then serve cold.

Notes

For the clean “sub sandwich salad” look, layer-style bowls work best: meats and cheese first, then tomatoes and peppers, and banana peppers on top. Store covered in the fridge for up to 3 days; keep lettuce separate if possible for the crispiest texture. Freezing isn’t recommended because lettuce will soften. If you want a lighter option, swap half the provolone for part-skim mozzarella while keeping the Italian dressing the same.