Grinder Pasta Salad

5 from 3 votes

Our Grinder Pasta Salad recipe is packed with Italian meats, fresh cheese, tangy and spicy pepperoncini, and a decadently creamy salad dressing all mixed with perfectly al dente pasta. You'll love this fun twist on a classic sandwich favorite!

Prep Time10

Total Time10

Course: Appetizer, Salad, Side Dish

Cuisine: American-Italian

Servings:

Calories: 469kcal

Author: Teri & Jenny

Ingredients

salad dressing

2/3 cup mayonnaise
2 1/2 teaspoons red wine vinegar
2 teaspoons minced oregano leaves (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch sugar

pasta salad

1/2 pound cooked cavatappi
1 thinly sliced romaine heart
1/4 ounce thinly sliced red onion
4 thinly sliced pepperoncinis
8 ounces mini mozzarella balls
3 ounces thinly sliced mortadella
2 ounces thinly sliced soppressata
2 ounces thinly sliced salami
10 halved cherry tomatoes
4 chopped pickled cherry peppers optional
2 tablespoons grated Parmesan
salt and pepper to taste

US Customary - Metric

Instructions

salad dressing

In a mixing bowl combine dressing ingredients.

assembly

In another mixing bowl add remaining ingredients.
Pour dressing over salad ingredients.
Toss together until evenly combined. Serve.

Notes

To Prepare this Salad in Advance

You can prepare the salad dressing and store in an airtight container in the refrigerator for up to 4-5 days.

You can also mix all ingredients except for the lettuce and tomatoes in a bowl with a lid and keep them in the refrigerator for up to 3 days. Add the lettuce and tomatoes just before serving to keep them from getting too soggy.

Leftovers with the lettuce and tomatoes added will last for around 24 hours in the refrigerator, in an airtight container.

Nutrition