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Italian Grinder Pasta Salad

Italian grinder pasta salad with rotini tossed in classic Italian dressing, then chilled so the deli meats and provolone taste fully melded. Loaded with salami, pepperoni, ham, banana peppers, and Parmesan for a deli-style hoagie salad vibe in every forkful.
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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
Ingredients Equipment Method Notes

Ingredients
  

Italian Grinder Pasta Salad
  • 1 lb rotini pasta
  • 8 oz salami, sliced and quartered
  • 8 oz pepperoni, quartered
  • 8 oz ham, diced
  • 8 oz provolone cheese, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup banana peppers, sliced
  • 0.5 cup red onion, diced
  • 1 cup shredded iceberg lettuce
  • 1 cup Italian dressing
  • 0.25 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning

Equipment

  • 1 sheet pan

Method
 

Cook and chill the pasta base
  1. Cook the rotini pasta according to package directions, then drain and rinse under cold water until no longer hot.
  2. Combine pasta, salami, pepperoni, ham, provolone, cherry tomatoes, banana peppers, and red onion in a large bowl.
  3. Add Italian dressing, Parmesan, and Italian seasoning, then toss until every piece is evenly coated.
  4. Cover and refrigerate for at least 2 hours to let the flavors meld.
Finish and serve
  1. Just before serving, add shredded iceberg lettuce and toss to distribute it evenly.
  2. Taste and adjust the dressing if needed, then serve immediately.

Notes

Pro tip: Rinse the rotini in cold water after draining so it stays firm for a true deli-style texture in the chilled salad. Refrigerate leftovers in a sealed container up to 3–4 days; the lettuce may soften, but the flavors continue to develop. Freezing isn’t recommended because the deli meats and lettuce texture change. For a lighter option, use reduced-sodium salami/pepperoni and a lower-sugar Italian dressing if available.