Grinder Pasta Salad is inspired by the TikTok viral Grinder Sandwich. A pasta salad packed with salami, pepperoni, tomato, peppers, pickled chilli and crunchy lettuce all tied together with a creamy dressing.
If you are a regular here you will know my love for pasta knows no bounds. I love to make pasta salads inspired by my favourite sandwich fillings, so if you enjoy this Grinder Pasta Salad then check out my BLT Pasta Salad or my Prawn Pasta Salad which is inspired by Swedish skagen toast.
Grinder Salad
There are a lot of different opinions on where the Grinder Sandwich originated. But the most common theory is that eating your way through the chewy Italian bread typical of this sandwich causes you to grind your teeth.
As with its origins, what makes up a classic Grinder is also up for debate. But typically a Grinder sandwich is loaded with Italian deli meat, sliced cheese and a creamy salad mix. Optional add ins can include sliced tomato, pepperoncini, grated parmesan and sliced turkey.
Ingredients
- Pasta – ideally a short shape like spirali, cavatappi or fusilli.
- Italian Deli Meat – I’m using salami and pepperoni in the recipe but you can also try prosciutto, mortadella or cotto ham.
- Mozzarella – I love mini mozzarella balls in pasta salad but you can just tear up a regular ball of mozzarella or use shredded mozzarella.
- Tomato
- Onion
- Pepper – I love to use sweet baby peppers but you can use one regular red or yellow bell pepper.
- Pickled Chilli (Pepperoncini)– optional, but adds such a nice mild tang. Pepperoncini can be difficult to find in the UK – I use these jarred green chillies but most types of pickled chilli will work. You can leave out if your prefer, or swap for pickled onion, dill pickle or capers.
- Lettuce – a nice crisp variety like little gem, romaine or iceberg.
- Grinder Salad Dressing – made with mayonnaise, red wine vinegar, oregano, Dijon mustard and garlic.
Serving and Storing
Grinder Pasta Salad makes a great meal on its own – I love to prepare a bowl for quick grab and go lunches through the week. It’s easy to transport so excellent for work or school lunchboxes and perfect for picnics and potluck parties.
Serve Grinder Pasta as a side dish at your next BBQ or grill night – it’s great with grilled chicken.
Grinder Pasta Salad will store in the fridge for up to 3 days, but I would recommend leaving out the lettuce until ready to serve.
Switch up the salad – use different meats like sliced turkey or chicken, cooked ham or prosciutto.
Add some extra grated parmesan, shredded cheddar or crumbled blue cheese.
If you prefer you can swap the mayonnaise in the dressing for olive oil or plain yoghurt.
More Pasta Salad Recipes:
- Chicken Caesar Pasta Salad
- Ranch Pasta Salad
- Chicken Sweetcorn Pasta Salad
- Cucumber and Tomato Pasta Salad
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Grinder Pasta Salad
Equipment
- Pasta Pot
- large bowl
Ingredients
- 1 red onion - diced
- 2 tomatoes - diced
- 4 mini peppers - (or one bell pepper)
- 10 pickled chillies - diced
- 1 head romaine lettuce - thinly sliced
- 100 grams salami
- 100 grams pepperoni
- 250 grams pasta
- 125 grams mozzarella pearls
Dressing
- ¼ cup red wine vinegar - (4 tbsp)
- ¼ cup mayonaise - (4 tbsp)
- 1 tsp oregano
- 1 tbsp dijon mustard
- ¼ tsp salt
- 1 tsp garlic powder
Instructions
- Cook the pasta in a large pot of salted water until al-dente according to packet instructions, drain and rinse under cold water.
- Meanwhile, cut the salami and pepperoni into bite-sized pieces. Thinly slice the baby peppers (I use a mandoline slicer.)
- Make the dressing by combining all of the dressing ingredients in the bottom of a large bowl (big enough for all the salad ingredients.) Whisk together.
- Add the cooked and cooled pasta to the bowl and toss with the dressing. Add in the sliced peppers, red onion, tomato, chilli and sliced lettuce. Stir well so all ingredients are well combined.
- Serve immediately or store in the fridge for up to 3 days. Best served at room temperature so remove from the fridge about 20 minutes before serving.
Nutrition
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