Italian Grinder Pasta Salad

All the zesty flavors of your favorite Italian grinder sandwich, tossed into a creamy, crowd-pleasing pasta salad.

Active Time: 40 mins
Total Time: 40 mins
Servings: 8 to 10

• This dish packs all the zesty elements of an Italian grinder — salami, pepperoni, provolone, pepperoncini, and a tangy red wine vinegar–mayonnaise dressing — into a hearty pasta salad ready for potlucks or weeknight dinners.
• A quick soak of red onion in vinegar tempers sharpness, while crunchy croutons on top echo the sandwich’s crusty roll, adding balanced texture in every bite.
• The recipe is flexible and easy to make ahead: Mix and match meats, cheeses, and veggies, prep the components up to a day early, and toss just before serving for fresh flavor and ideal crunch.

The Italian grinder sandwich, known in different parts of the country as a hoagie, hero, or sub, is beloved for its bold layers of cured meats, cheeses, pickled peppers, and tangy dressing piled high on a crusty roll. Here, those same flavors are transformed into a pasta salad that’s every bit as hearty and satisfying as the original sandwich, but designed for easy sharing at cookouts, game day spreads, or weeknight dinners.

This pasta salad leans into the contrast of textures and flavors that makes the sandwich so popular. Chewy pasta, sharp cubes of provolone, and salty bites of salami and pepperoni mimic the heft of the sandwich while the bright pops of cherry tomatoes and zesty pepperoncini keep things fresh and lively. The tangy red wine vinegar–mayonnaise dressing ties everything together with a creamy kick. Finished with crunchy croutons on top, it’s got all the makings of an instant classic.

Beyond its bold flavor, this recipe is highly adaptable. Swap in your favorite pasta shape, adjust the meats and cheeses to suit your preferences, or even lean vegetarian by skipping the cured meats and loading up on marinated veggies. The dressing is a workhorse, equally good drizzled over green salads or as a dip for crudités.

Soak the onions

Soaking raw red onion in vinegar works like quick pickling, softening the vegetable’s sharp, pungent bite while infusing it with tangy brightness. The acid in the vinegar breaks down sulfur compounds that cause harshness, mellowing the flavor without losing onion’s natural sweetness and crunch. 

In just 10 minutes, the onion transforms into a zesty, palate-friendly ingredient that adds brightness and balance to creamy dressings, salads, or sandwiches without overpowering the other flavors on the plate.

Head to the deli

The deli counter is the best place to source meats and cheeses because you can have everything sliced exactly to your specifications. Want paper-thin pepperoni that folds effortlessly into pasta salad? The deli can do that. Prefer provolone cut into thicker slabs for easy cubing? They’ll handle it. 

Shopping the deli ensures freshness, customizable cuts, and often a wider selection than prepackaged options. Plus, you can buy just the amount you need, reducing waste and cost.

Notes from the Food & Wine Test Kitchen

• The pasta can be swapped with rotini, penne, or farfalle, or anything with ridges that hold dressing well.
• Banana peppers can be swapped for pepperoncini. 
• To make this spicy, add a punch of crushed red pepper flakes to the dressing.

This recipe was developed by Giovanna Vazquez; the text was written by Breana Killeen.

Ingredients

• 1/2 cup thinly sliced red onion

• 1/4 cup red wine vinegar

• 16 ounces uncooked gemelli pasta

• 1/2 cup mayonnaise

• 2 tablespoons extra-virgin olive oil

• 1 tablespoons Italian seasoning

• 2 teaspoons Dijon mustard

• 1 teaspoon kosher salt, plus more for cooking water

• 1/2 teaspoon crushed red pepper

• 2 small garlic cloves, grated (1/2 teaspoon)

• 1 pint cherry tomatoes, halved (about 2 cups)

• 4 ounces drained fresh mozzarella cheese pearls (3/4 cup)

• 4 ounces sharp provolone cheese, cut into 1/4- to 1/2-inch cubes (3/4 cup)

• 4 ounces salami slices, torn into bite-size pieces (3/4 cup)

• 4 ounces thin pepperoni slices, quartered (3/4 cup)

• 2/3 cup drained pickled pepperoncini slices

• Croutons

• Basil leaves (optional)

Directions

1. Stir together red onion and vinegar in a large bowl. Let stand at least 10 minutes, stirring occasionally.

2. Meanwhile, bring a large saucepan of salted water to a boil over high. Add pasta; cook, stirring occasionally, until tender and according to package directions for al dente. Drain and rinse with cold water until cooled. Set aside.

3. While pasta cooks, remove onion slices from vinegar, and transfer to a small bowl; set aside. Whisk mayonnaise, olive oil, Italian seasoning, Dijon mustard, salt, crushed red pepper, and garlic into bowl with vinegar until well combined. Set aside.

4. Add cherry tomatoes, mozzarella, provolone, salami, pepperoni, pepperoncini, mayonnaise mixture, and reserved pasta and onion to the dressing in the bowl; toss to combine. Sprinkle with croutons, and garnish with basil (if using).

Make ahead

Prepare the pasta, chop the meats and cheeses, and whisk the dressing up to one day in advance. Store everything separately, then toss together a few hours before serving. Add croutons at the very last minute to keep them crunchy.