Italian Sub Pasta Salad
Italian Grinder Pasta Salad is packed with delicious deli meats, fresh veggies, and a tangy dressing. It is sure to be a crowd-pleaser.
Servings: 12
Calories: 514kcal
Ingredients
- 16 oz Rotini Pasta
- 1 cup Mayo
- ½ cup Italian Dressing
- 1/4 cup Red Wine Vinegar
- Salt and Pepper to taste
- 1 cup Deli Turkey chopped
- 1 cup Deli Salami chopped
- 1 cup Deli Pepperoni chopped
- 1 cup Deli Ham chopped
- ½ cup Sliced Banana Peppers chopped & drained
- ½ cup Black Olives sliced and drained
- ½ cup Tomatoes chopped
- 1 ½ cups Shredded Cheese you can use colby, provolone, sharp cheddar, asiago, really whatever cheese you like best!
- ½ cup Parmesan grated (You can substitute with Feta)
- 8 oz Shredded Lettuce
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside.
- Prepare the Dressing: In a small bowl, whisk together the mayo and Italian dressing until well combined. Season with salt and pepper to taste. Set aside.
- Prep the Ingredients: Chop turkey, ham, salami, and pepperoni into thin bite-sized slices. Next drain the banana peppers and black olives. Finally, chop the tomatoes and pat dry. Shred the cheese & grate the parmesan.
- Combine Ingredients: In a VERY large mixing bowl, combine the cooked and cooled rotini pasta, chopped turkey, chopped salami, chopped pepperoni, chopped ham, banana peppers, black olives, chopped tomatoes, and cheeses. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Add the Lettuce: Just before serving, add the shredded lettuce to the pasta salad and toss gently to combine. This will keep the lettuce crisp.
- Chill and Serve: Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy your Italian Grinder Pasta Salad! Feel free to adjust the quantities and ingredients to suit your taste. Enjoy!
- *Seriously, this makes a TON, you will need a VERY LARGE bowl for this or two bowls.
Notes
Storage and Reheating Instructions:
Store your Italian Grinder Pasta Salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. This recipe doesn't freeze well so I recommend making it fresh every time.Helpful Tips & Substitutions
Can this be Made Ahead of Time?
Absolutely! Prepare the pasta and chop all your ingredients a day ahead. Store the pasta and the other ingredients separately in the refrigerator. On the day of serving, simply combine everything with the dressing and give it a good toss.Substitutions & Variations
- Meat Substitutions: Feel free to swap out any of the meats for whatever you have on hand.
- Cheese Variations: Use any cheese that you love! Mozzarella, feta, or gouda can be excellent additions.
- Veggie Additions: Add in your favorite veggies for extra crunch and flavor.
- Dressing Alternatives: If you’re not a fan of mayo, you can use Greek yogurt or sour cream.
Helpful Cooking Notes
- Cooking the Pasta: Make sure to cook the pasta until it’s al dente. Overcooked pasta can become mushy when mixed with the dressing and other ingredients.
- Cooling the Pasta: Rinse the pasta with cold water immediately after draining. This stops the cooking process and prevents the pasta from sticking together.
- Dressing the Salad: For the best flavor, dress the salad while the pasta is still slightly warm. This helps the pasta absorb the flavors of the dressing.
- Chilling Time: Don’t skip the chilling step! Allowing the salad to sit in the refrigerator for at least an hour helps the flavors meld together beautifully.
- Seasoning: Taste your salad before serving and adjust the seasoning as needed. A little extra salt, pepper, or even a squeeze of lemon juice can make a big difference.