Creamy Grinder Pasta Salad (Edit recipe)

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This Creamy Grinder Pasta Salad takes everything you love about an Italian grinder sandwich and transforms it into a hearty, flavor-packed pasta salad. It’s loaded with all your favorite toppings like salami, pepperoni, provolone, crunchy vegetables, and a creamy dressing. It’s an absolute knockout side dish and pasta salad. Provecho amigos!

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

21

Serves: 6-10

Ingredients

1 lb Radiatore Pasta, any noodle will work
1 cup Lettuce, Iceberg, Finely shredded
.5 cup Salami, Uncured, Thinly sliced and chopped into 1” squares
0.25 cup Pepperoni, Uncured, Thinly sliced and chopped into 1” squares
0.5 whole Red Onion, Thinly sliced into half-moons
8 oz Provolone Cheese, Cut into bite-sized squares
1 whole Roasted Red Pepper, Diced
.5 - 0.25 cup Pepperoncini, Finely diced
1 cup Tomato, Cherry

Dressing

1 cup Mayonnaise
0.5 cup Sour Cream
2 - 3 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
1 - 2 Tbsp Pasta Water, If needed, to loosen
2 Tbsp Pepperoncini brine
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Italian Seasoning
1 - 2 tsp Salt and Pepper, To taste
1.5 Tbsp Parmesan Cheese

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of salted water to a boil and cook 1 pound of pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the pasta and rinse under cold water to stop the cooking process. Allow it to cool completely.
In a large mixing bowl, whisk together the mayonnaise, sour cream, red wine vinegar, olive oil, pepperoncini brine, garlic powder, onion powder, Italian seasoning, black pepper, salt, and grated Parmesan cheese. If needed, whisk in a few tablespoons of reserved pasta water to create a smooth, pourable dressing.
Dice the pepperoncini, cherry tomatoes, and roasted red peppers. Thinly slice the red onion into half-moons. Cut the provolone cheese slices into bite-sized squares. Chop the salami and pepperoni into bite-sized pieces.
Add the cooled pasta, salami, pepperoni, provolone cheese, pepperoncini, roasted red peppers, and red onion to the bowl with the dressing. Toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes - 1 hour to allow the flavors to meld together.
Give the pasta salad a good stir before serving. If the pasta has absorbed some of the dressing, see note below for helpful tips. Fold in shredded iceberg lettuce and cherry tomatoes just before serving to avoid them getting too soggy.
Serve chilled and enjoy. Provecho!

Notes

Pasta naturally absorbs dressing as it chills, so for an extra creamy pasta salad, consider making 1½ times the dressing recipe. (Roughly) Combine 1½ cups mayonnaise, ¾ cup sour cream, 3-4 tablespoons red wine vinegar, 3 tablespoons olive oil, 3 tablespoons pepperoncini brine, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, 1½ teaspoons Italian seasoning, ¾ teaspoon black pepper, ¾ teaspoon salt, and 1½ tablespoons grated Parmesan cheese. Reserve a portion of the dressing and stir it in just before serving to keep the pasta salad rich, creamy, and perfectly coated.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	623
Fat:	57 g
Carbohydrates:	4 g
Protein:	16 g
Cholesterol:	92 g
Sodium:	1226 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.