This Grinder Pasta Salad is bright, savory, and easy to put together. Cold rotini holds the dressing and ingredients well, so each bite is chewy, tangy, and full of Italian deli flavors. The crisp cucumber and juicy cherry tomatoes add freshness. If you enjoy quick picnic salads, this one hits the spot — it’s similar in ease and crowd-pleasing appeal to a creamy healthy tuna pasta salad but with salami and provolone for a classic grinder taste.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 450 kcal
- Protein: 14 g
- Carbohydrates: 42 g
- Fat: 22 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 850 mg
Why Make This Grinder Pasta Salad
Make this salad when you want a fast, satisfying side or a light main dish. It tastes like a deli sandwich turned into pasta: savory salami, melty provolone cubes, briny olives, and a zesty Italian dressing. The salad keeps well, so it’s great for potlucks, lunches, and summer gatherings. It’s colorful on the plate and has a mix of textures — tender pasta, crunchy cucumber, and chewy salami.
How to Make Grinder Pasta Salad
The method is simple: cook pasta, chop fresh ingredients, toss with dressing, and chill. No fancy tools are needed. The salad gets better after a short rest so the flavors can blend. Follow the steps below to make it quickly and cleanly.
Ingredients:
8 ounces rotini pasta, 1 cup cherry tomatoes, halved, 1 cup cucumber, diced, 1/2 cup red onion, diced, 1/2 cup black olives, sliced, 1/2 cup salami, diced, 1/2 cup provolone cheese, cubed, 1/4 cup fresh parsley, chopped, 1/2 cup Italian dressing, Salt and pepper to taste
Directions:
Step 1: Preparation
Bring a large pot of salted water to a boil. While the water heats, halve the cherry tomatoes, dice the cucumber, chop the red onion, slice the olives, dice the salami, cube the provolone, and chop the parsley.
Step 2: Mixing
Place the tomatoes, cucumber, red onion, black olives, salami, provolone, and parsley in a large mixing bowl. Have the Italian dressing and salt and pepper ready.
Step 3: Cooking
Cook the rotini pasta according to package instructions until al dente (usually about 8–10 minutes). Drain the pasta and rinse briefly under cold water to stop cooking and cool the noodles.
Step 4: Finishing
Add the cooled pasta to the bowl of ingredients. Pour the Italian dressing over the salad and toss until everything is evenly coated. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving so the flavors can meld.
How to Serve Grinder Pasta Salad
Serve chilled or slightly cool. Garnish with extra parsley or a sprinkle of grated Parmesan if you like. It pairs well with grilled chicken, crusty bread, or as part of a picnic spread. For a casual meal, scoop it onto a plate and top with extra salami slices.
How to Store Grinder Pasta Salad
Store in an airtight container in the refrigerator. It will keep well for 3–4 days. If you plan to store longer, keep the dressing separate and toss just before serving to preserve texture. If the salad dries out, add a splash of extra dressing or a drizzle of olive oil and stir before serving.
Expert Tips for Perfect Grinder Pasta Salad
- Cook pasta al dente so it stays firm after chilling. Overcooked pasta becomes mushy.
- Rinse pasta with cold water to cool quickly and stop cooking. This also removes extra starch.
- Dice ingredients uniformly for even bites and a neat appearance.
- Taste before serving and adjust salt and pepper; salami and olives can be salty.
- Make it a few hours ahead to let flavors meld, but don’t dress it too early if you’re serving after more than a day.
- Swap in whole-grain pasta for more fiber or use a low-sodium salami to reduce salt.
Delicious Variations
- Vegetarian: Omit salami and add chickpeas or marinated artichoke hearts for protein.
- Spicy: Stir in sliced pepperoncini or a pinch of red pepper flakes.
- Cheese swap: Use mozzarella pearls or feta instead of provolone for a different flavor.
- Lighter: Use a light vinaigrette or reduce the dressing to cut calories.
- Mediterranean: Add roasted red peppers, capers, and fresh basil for a brighter profile.
Frequently Asked Questions
Q: Can I use a different pasta shape?
A: Yes. Any short pasta like rotini, penne, or farfalle works. Choose shapes that hold dressing well.
Q: How long should I chill the salad?
A: Chill for at least 30 minutes for flavors to meld. For best flavor, 1–2 hours is ideal. Do not leave at room temperature for more than 2 hours.
Q: Can I make this ahead the day before?
A: You can, but store it tightly covered. If making more than a day ahead, keep the dressing separate and toss just before serving to keep textures bright.
Q: Is there a low-sodium option?
A: Yes. Use low-sodium salami, low-sodium olives, and a reduced-sodium dressing. Rinse canned olives briefly to remove extra salt.
Q: Can I freeze the salad?
A: Freezing is not recommended. The vegetables and cheese can change texture and become watery when thawed. Refrigeration for up to 4 days is best.
Q: How can I make it vegan?
A: Swap the salami for smoked or marinated tofu, use vegan cheese or omit it, and choose a vegan Italian dressing.
Conclusion
This Grinder Pasta Salad is an easy, flavorful dish that’s perfect for weeknight meals, potlucks, and picnics. It balances salty, tangy, and fresh tastes with a pleasant mix of textures. For another take on cold pasta salads and ideas to pair with this one, you can explore Grinder Pasta Salad – The Bold Appetite for inspiration. Give this recipe a try — it’s simple to make and great to share.
Print
Grinder Pasta Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Bright, savory, and easy to make, this Grinder Pasta Salad features rotini pasta tossed with fresh vegetables, salami, and provolone for a classic Italian deli flavor.
Ingredients
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1/2 cup black olives, sliced
- 1/2 cup salami, diced
- 1/2 cup provolone cheese, cubed
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. While the water heats, prepare the vegetables.
- In a large mixing bowl, combine tomatoes, cucumber, red onion, black olives, salami, provolone, and parsley.
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse briefly under cold water.
- Add the cooled pasta to the bowl of vegetables. Pour Italian dressing over the salad and toss to coat. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.
Notes
For best flavor, chill for 1-2 hours. If making ahead by more than a day, store the dressing separately and mix just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
