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Italian Grinder Pasta Salad

Italian grinder pasta salad with rotini, Italian deli meats, provolone, banana peppers, and a tangy Italian dressing. Chilled like a hoagie salad for a loaded, deli-style bite in every forkful.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook the rotini pasta according to package directions, then drain and rinse with cold water so the pasta stays firm and won’t clump.
Assemble the salad
  1. In a large bowl, combine the cooked rotini with the salami, pepperoni, ham, and provolone.
  2. Add the cherry tomatoes, banana peppers, and red onion to the bowl.
  3. Pour in the Italian dressing and add the Parmesan and Italian seasoning, then toss until everything is evenly coated.
Chill
  1. Refrigerate the pasta salad for at least 2 hours to let the flavors meld and the dressing soak in.
Finish and serve
  1. Just before serving, add the shredded iceberg lettuce and toss to keep it crisp.
  2. Taste and adjust with extra Italian dressing if needed, then serve immediately.

Notes

For best texture, rinse pasta until cool and chill before adding lettuce so it stays crunchy. Refrigerate leftovers in a covered container for up to 3 days; freeze is not recommended because lettuce and deli meats change texture. For a lighter option, use low-sodium Italian dressing and swap in part-skim provolone while keeping the same ratios.