Grinder Pasta Salad
The recipe that led the May 2026 pasta-salad wave: salami, ham, and provolone folded with shredded lettuce, pepperoncini, and cooled pasta in a creamy, tangy grinder-sandwich dressing. Plan ahead: chill at least 1 hour before serving.
Ingredients
- 1 lb rotini pasta
- 8 oz genoa salami, diced
- 8 oz deli ham, diced
- 8 oz provolone cheese, diced
- 2 cups iceberg lettuce, shredded
- 1/2 cup pepperoncini, sliced
- 1/2 cup red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup mayonnaise
- 2 tbsp red wine vinegar
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- 2 tbsp pepperoncini brine
Instructions
-
1
Bring a large pot of salted water to a boil and cook the 1 lb rotini pasta until al dente, according to package directions. Drain and rinse under cold water until fully cooled.
-
2
In a small bowl, whisk together the 1/2 cup mayonnaise, 2 tbsp red wine vinegar, 2 tbsp pepperoncini brine, 1 tsp italian seasoning, and 1/2 tsp garlic powder to make the dressing.
-
3
In a large bowl, combine the cooled rotini pasta, 8 oz diced genoa salami, 8 oz diced deli ham, 8 oz diced provolone cheese, 1/2 cup sliced pepperoncini, 1/2 cup finely diced red onion, and 1 cup halved cherry tomatoes.
-
4
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
-
5
Fold in the 2 cups shredded iceberg lettuce just before serving so it stays crisp.
-
6
Cover and refrigerate for at least 1 hour to let the flavors meld, then toss again and serve chilled.