If you’ve ever wanted to enjoy all the flavors of a classic Italian grinder sandwich in a lighter, meal-prep friendly way, then I think you’ll love my Favorite Grinder Pasta Salad. Think crisp lettuce, tangy pepperoncini, salty meats, creamy mozzarella, and a tangy vinaigrette, all tossed with pasta for the ultimate hearty, high-protein salad. When made with protein pasta, it packs around 35g of protein per serving, making it as filling as it is delicious.

Friends, I have to say, I’ve never met a pasta salad I didn’t like, but this Grinder Pasta Salad is on a whole new level. There’s just something about the contrast of crunchy veggies, savory meats, and chewy pasta that makes it completely irresistible. The flavors are bold, the textures are fun, and every bite is just as good as the last.

Here’s the thing: pasta salads sometimes get a bad rap. Maybe it’s because so many of us grew up with versions that were drowning in mayo or overloaded with weird ingredients. But let me assure you, this is not that. This is the pasta salad that makes people ask for seconds and the recipe.

When I was brainstorming protein-packed lunch ideas, I knew I wanted one that gave your deli-counter vibes, but in a form you could meal prep and enjoy throughout the week. This recipe does exactly that. It’s satisfying enough to stand alone as a meal, but also works great as a side dish for summer BBQs, picnics, or potlucks.

It’s also endlessly customizable. Use a chickpea-based pasta like Banza for extra protein and fiber. Skip the meats and add more beans for a vegetarian version. Dairy-free? Easy; swap in your favorite vegan mozzarella and parmesan. And let’s not forget the best part: there’s no mayo in sight. Nothing against mayo-based pasta salads, but I prefer mine light, fresh, and tangy, and this vinaigrette delivers exactly that. It ties everything together without weighing it down, so you can enjoy a big bowl without feeling like you need a nap afterward.

To make this favorite grinder pasta salad, you’ll need pasta, lettuce, mozzarella balls, pepperoncini, pepperoni, salami, red bell peppers, chickpeas, red onion, parmigiano reggiano, olive oil, red wine vinegar, dijon mustard, oregano, garlic powder, sea salt, and ground black pepper.

A bowl of mixed vinaigrette with herbs is whisked on a counter, surrounded by ingredients including mustard, oil, and vinegar, plus a cutting board. — Add the olive oil, red wine vinegar, dijon mustard, oregano, garlic powder, kosher salt, and ground black pepper to a small mixing bowl. Whisk the ingredients together until the dressing is smooth and fully combined.

What You Need to Make This Delicious Pasta Salad Recipe

Pasta: I love rotini for this one because the spirals catch all the dressing, but use whatever makes you happy; penne, shells, bowties, they all work. If you want to make it a protein powerhouse, go with Banza or any chickpea-based pasta.
Iceberg Lettuce: Adds a fresh crunch and classic grinder sandwich feel. Chop it small so you get a little every bite.
Mini Mozzarella Balls: Creamy, mild, and the perfect little bites of cheese.
Pepperoncini: Tangy and just the right amount of heat. I like slicing them into thin rings so they’re evenly distributed.
Pepperoni: That salty, slightly smoky punch that makes you think of an Italian deli counter.
Salami: Brings that richness and bold, peppery flavor.
Red Bell Peppers (jarred or canned): Sweet and tender with a hint of tang from being preserved.
Garbanzo Beans: Chickpeas add a hearty, nutty bite and sneak in more plant-based protein. Plus, they make the salad more filling.

A saucepan filled with cooked rotini pasta is shown from above. A metal slotted spoon rests in the pan, lifting some of the pasta. A wooden cutting board and a rust-colored cloth are nearby. — *Cook the pasta according to the package instructions. Once you’ve cooked the pasta, drain it and set it aside*

Red Onion: Thinly sliced for a sharp, zesty kick that balances the richness of the meats and cheese.
Parmigiano Reggiano: Salty, nutty, and worth grating fresh.
Olive Oil: Use the good extra virgin stuff if you can; it’s the backbone of the dressing, so quality really shows.
Red Wine Vinegar: Bright, tangy, and classic.
Dijon Mustard: Creamy, slightly spicy, and a total dressing MVP. It adds just the right amount of tang to the dressing.
Oregano: Herby and herbaceous, oregano is essential to this Italian-inspired recipe.
Garlic Powder: I love fresh garlic, but powder blends in seamlessly and doesn’t overpower.
Sea Salt & Ground Black Pepper: A pinch of salt and pepper adds the perfect finishing touch to the vinaigrette. Don’t skip it!

How to Make This Favorite Grinder Pasta Salad

To make this pasta salad, start by preparing the dressing. Add the olive oil, red wine vinegar, dijon mustard, oregano, garlic powder, kosher salt, and ground black pepper to a small mixing bowl. Whisk the ingredients together until the dressing is smooth and fully combined. Taste and adjust the seasonings as needed, then set aside.

Next, cook the pasta according to the package instructions. Once you’ve cooked the pasta, drain it and set it aside. While the pasta cooks, prepare the rest of the ingredients. Chop the iceberg lettuce into bite-sized pieces, chop the pepperoni and salami, chop the red bell peppers, thinly slice the red onions, and drain and rinse the garbanzo beans.

Once all the ingredients are prepped, place the cooled pasta in a large bowl. Add the rest of the ingredients. Pour the dressing over everything and toss everything together until all the toppings are evenly coated. Enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.