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Italian Grinder Pasta Salad
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8 ounces uncooked dried rotini pasta


1/2 cup mayonnaise

1 ounce (1/4 cup) Land O Lakes® Aged Italian Blend Fine Cut Shredded Cheese

2 tablespoons chopped pepperoncini pepper plus brine

2 tablespoons red wine vinegar

2 teaspoons finely chopped fresh garlic

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper flakes


4 cups shredded romaine or iceberg lettuce

1 cup halved grape tomatoes

1/2 cup thinly sliced red onion

1 (8-ounce) package (2 cups) Land O Lakes® Creamy Italian Blend Cheese Cubes

2 ounces deli ham, diced 3/4 inch

2 ounces pepperoni, diced 3/4 inch

2 ounces Genoa salami, diced 3/4 inch

How to make

  1. STEP 1

    Cook pasta according to package directions for al dente. Drain; rinse with cool water. Set aside.

  2. STEP 2

    Combine all dressing ingredients in large bowl; mix well. Add cooled pasta and all salad ingredients; stir to combine.

  3. STEP 3

    Cover; refrigerate at least 1 hour before serving. Garnish with additional pepperoncini and shredded cheese before serving, if desired.

Tip #1

Mayo-based pasta salads are best the day they're made. If you need to make this a day ahead, reserve half of the dressing, the lettuce and garnish. Before serving, toss the salad with reserved dressing and lettuce, and top with garnish.

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