Easy Italian Grinder Pasta Salad Recipe
Making this grinder pasta salad is super easy, with just a few quick steps and no fancy techniques required. It’s a one-bowl wonder that brings all the flavor of your favorite sub sandwich into a chilled, fork-friendly form.
Ingredients
Salad
- 16 ounces Pasta,, cooked al dente
- 8 ounces fresh mozzarella balls
- 8 ounces smoked Gouda,, diced
- 1 pint cherry tomatoes,, halved
- 1 cup arugula
- ½ cup thinly sliced red onion
- ½ cup quartered pepperoni
- ½ cup salami,, cut into strips
- ½ cup banana pepper rings,, sliced
Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅓ cup red wine vinegar
- ¼ cup olive oil
- 3 teaspoons Italian seasoning
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt,, to taste
- Fresh cracked pepper,, to taste
Instructions
- Boil water in a generously salted pot before cooking the pasta. Cook the pasta according to package directions until al dente. Drain and let cool for about 20 minutes.
- In a large bowl, combine the cooled pasta, mozzarella balls, diced Gouda, halved cherry tomatoes, arugula, red onion, pepperoni, salami, and banana peppers.
- In a measuring cup or small bowl, whisk together mayonnaise, sour cream, red wine vinegar, olive oil, Italian seasoning, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Pour in half of the dressing and toss lightly to ensure everything is coated.
- Refrigerate until ready to serve. Add the rest of the dressing just before serving to bring back that fresh, creamy texture.