30 Minute Italian Grinder Pasta Salad
on Aug 27, 2025
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This Italian Grinder Pasta Salad captures all the savory and tangy flavors of a classic Italian grinder sub, all in under 30 minutes! This recipe features peppered salami, tossed in a creamy garlic oregano dressing.
If you’re looking for more pasta salad recipes, be sure to check out our Roasted Tomato, Feta and Herb Orzo Salad and Easy Pasta Salad with Jalapeño Basil Vinaigrette.
What is Grinder Pasta Salad?
This pasta salad is vegetable-filled, hearty pasta salad inspired by the classic Italian sub sandwich. You will find a mix of salami, peppers, tomatoes, and more in the classic pasta salad. It is tossed with a zesty and tangy dressing, oftentimes with dried oregano.
Why You’ll Love This Recipe
This pasta salad offers a layer of flavors, filled with salami, mozzarella, parmesan, marinated artichokes, and more!
- Tangy and creamy from the oregano dressing
- It can be prepped ahead, and actually tastes even better as it sits
- Comes together in under 30 minutes
- Vegan and gluten-free options
- Peppered salami adds depth and additional flavor profiles
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Pasta: Any short-cut pasta will do! We are using Gemelli.
- Vegetables: A mix of cherry tomatoes, red onion, arugula, and fresh basil is tossed with the pasta.
- Salty and tangy add-ins: We are adding peppered salami, pepperoncini, and marinated artichokes.
- Cheese: Both mozzarella pearls and shredded parmesan cheese are added.
- Creamy garlic oregano dressing: A tangy and creamy dressing made with a mix of mayonnaise, pepperoncini juice, artichoke brine, red wine vinegar, garlic, dried oregano, extra-virgin olive oil, kosher salt, and freshly ground black pepper.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- For optimal flavor, let this sit in the fridge for up to 30 minutes.
- Swap mayo for vegan mayo and use dairy-free cheese, or omit altogether.
- To make this gluten-free, use gluten-free pasta.
- Substitute with any of your favorite vinegars, such as sherry vinegar or apple cider vinegar.
- You can use alternate cheeses, such as provolone cheese or any other hearty cheese varieties.
- Storing: Store in an airtight container in the fridge for up to 2 days. If you will be prepping 3 days ahead, toss the arugula at the time of serving.
- Add any proteins such as chickpeas, tuna, or chicken.
How to Make Grinder Pasta Salad
Step 1: Cook pasta and rinse. In the meantime, make your creamy garlic oregano dressing.
Step 2: Transfer halved tomatoes, onion, salami, artichokes, arugula, and basil to a large bowl.
Step 3: Add your cooked, rinsed, and cooled pasta to the bowl with the veggies. Add in your dressing, tossing to combine.
Step 4: Transfer to the fridge for up to 30 minutes. Serve cold, topped with shredded parmesan and a crack of black pepper.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this grinder pasta salad? We have you covered!
- Serve alongside our Lemon Chicken with Charred Leek Sauce.
- Make it a meal with One Pan Balsamic Calabrian Chicken with Cherry Tomatoes.
- Have a potluck with Prosciutto and Melon, Easy Chimichurri Mayo Potato Salad, and Easy 15 Minute Smoked Trout Dip.
Grinder Pasta Salad FAQs
Yes, you can make this ahead! This won’t get soggy, and it will actually get more flavorful as it sits in the fridge. If you are prepping for more than 2 days ahead, then toss in the arugula at the time of serving.
Any short-cut pasta will do, such as fusilli, penne, or lumache, to name a few. A longer pasta, such as spaghetti, will not hold up.
Yes! But you can also prep it and toss it over the pasta salad to sit. If you want it as a standalone item, it can definitely be prepped ahead.
More Salad Recipes
If you do make this Italian Grinder Pasta Salad recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
30 Minute Italian Grinder Pasta Salad
Equipment
Ingredients
- 8 ounces short-cut pasta, we are using gemelli
- Kosher salt
- 2 cups arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced pepperoncini peppers, finely chopped
- 1/2 cup fresh mozzarella pearls or torn fresh mozzarella
- 1/2 medium red onion, thinly sliced
- 1/4 cup thinly sliced fresh basil
- 3- ounce peppered salami, thinly sliced
- 14.5- ounce can of marinated artichokes, roughly chopped
- Freshly ground black pepper
- Freshly shredded parmesan, for serving
Creamy Garlic Oregano Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons pepperoncini juice
- 2 tablespoons marinated artichoke brine
- 2 tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove, finely grated
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
Instructions
- Heat a large pot of boiling water. Once boiling, salt the water. Add in your pasta until cooked according to the package instructions. Drain, rinse, and cool.
- While that’s boiling, in a large bowl, add arugula, cherry tomatoes, pepperoncini peppers, mozzarella pearls, red onion, basil, salami, and artichokes. Season with black pepper. Set aside.
- In a deli container or small mixing bowl, whisk together mayo, pepperoncini juice, artichoke brine, vinegar, olive oil, grated garlic, oregano, salt, and pepper. Whisk or shake in a closed deli container until completely emulsified and creamy.
- Once your pasta is ready, add it to the big bowl with the veggies. Toss in your dressing until completely incorporated.
- Serve or cover tightly and store in the fridge for up to 30 minutes to cool fully. You can prep this up to 2 days ahead.
Notes
- For optimal flavor, let this sit in the fridge for up to 30 minutes.
- Swap mayo for vegan mayo and use dairy-free cheese, or omit altogether.
- To make this gluten-free, use gluten-free pasta..
- Storing: Store in an airtight container in the fridge for up to 2 days. If you will be prepping 3 days ahead, toss the arugula at the time of serving.
- Add any proteins such as chickpeas, tuna, or chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A delicious end of summer prep ahead pasta salad! One of my favorites, enjoy!
I made and brought this to a little party and multiple people told me that it was the best pasta salad they’ve ever had! I agree 100%! Phenomenal!
Love to hear it! Thanks for your review, Sarah!