This is the grinder pasta salad that took TikTok by storm – twice. We’re taking the Italian grinder salad and tossing it with crispy air fried pasta for a new take on this viral trend. My version features golden, crispy air-fried orecchiette coated in pesto, loaded with Italian meats, tangy pepperoncini, and a creamy homemade dressing that melds all the flavors. It’s made with DeLallo’s premium Italian pantry staples, and comes together in about 40 minutes -perfect as a side dish or a light main.

❤️ Why You’ll Love This Grinder Pasta Salad

• Crispy pasta – Air-frying the orecchiette in pesto transforms this salad into something completely unexpected. The crunchy ‘little ears’ are perfect for grabbing the dressing and holding petite diced ingredients.
• All the best Italian deli flavors in one bowl – It’s packed with crispy prosciutto, pepperoni+salami, mozzarella and provolone, sun-dried tomatoes, pepperoncini, and a creamy tangy dressing that tastes like your favorite Italian sub.
• Premium ingredients make a real difference – DeLallo’s authentic, high-quality pantry staples – like pasta, sauces, and antipasti – are perfect for creating restaurant-quality Italian meals at home.
• Perfect for prepping ahead – Just add the crispy pasta right before serving for maximum crunch.

What Is a Grinder Salad?

‘Grinder’ is New England-speak for an Italian sub sandwich. The viral TikTok grinder salad deconstructs the sub into a chopped salad – with all the Italian deli meats, cheeses, and veggies you know and love coated in a creamy, tangy dressing. This version doubles down on the TikTok trends by adding crispy air fried pasta that’s been tossed in DeLallo Pesto for max flavor and easy prep. It’s perfect as a summer BBQ side or light main.

Ingredients You’ll Need (And What Makes Them Special)

The Pasta

• DeLallo Orecchiette – These ‘little ears’ from Puglia have a unique cup-like shape perfect for carrying small ingredients. Plus, they are bronze-die extruded – meaning they have a rough, sauce gripping texture so you get all the flavors in each bite.
• DeLallo Pesto – This pesto truly elevates the dish because it’s made with handpicked Ligurian basil, authentic Parmigiano-Reggiano & Pecorino Romano, and pine nuts. I love that it’s 100% made in Italy and clean – with absolutely no additives or preservatives.

The Italian Meats & Cheese

• Prosciutto – I take a few slices and air fry them for 2 minutes until crispy for a seriously addictive salad topping. Croutons who?
• Salami & Pepperoni – Add meaty, peppery bites throughout the salad.
• Mozzarella & provolone – Two kinds of cheese – cubed for creamy, mild contrast to the briny, savory elements.

The Mediterranean Pantry Staples

• DeLallo Sun-Dried Tomatoes — This ready-to-use gourmet ingredient is tender and sun-kissed with bold sweet tomato flavor. I love that they’re pre-cut into strips so they’re ready to toss straight from the jar.
• DeLallo Pepperoncini — The tangy, briny backbone of any good grinder dressing. (The brine doubles as a flavor-packed dressing base.)
• Muffaletta spread (olive salad) — This New Orleans institution is a condiment made with chopped olives, giardiniera, capers, and herbs. (Jarred giardiniera works in a pinch.)

The Fresh Elements

• Cherry tomatoes, red onion, fresh basil, & lettuce – Fresh ingredients are added at the end to keep them crisp and prevent wilting.

The Dressing That Makes It

The dressing is the heart of any grinder pasta salad. Creamy mayo forms the base, balanced by tangy pepperoncini+lemon juice, savory Worcestershire+garlic+parmesan, and sharp mustard (that also acts as an emulsifier). Most cooks reach for red wine vinegar, but this recipe uses pepperoncini brine and lemon juice for a more Mediterranean-forward flavor.

The dressing can be made up to 2 days ahead of time and stored in the fridge. (It improves as the flavors infuse.)

Tips for the Best Results

• Toss cooked pasta in pesto before air frying: The warm pasta absorbs the pesto, so the flavor bakes in rather than sitting on the surface.
• Air fry in a single layer – don’t overcrowd: Overcrowding = steaming, not crisping. Work in smaller batches if needed, tossing every 3-4 minutes for max crunch.
• Add the lettuce and basil last: Fresh greens wilt quickly once dressed. If making ahead, store the lettuce and fresh basil separately and toss in with the crispy pasta just before serving.
• Let the flavors marry: Allow the dressed salad to sit for 5 minutes before serving – just enough time for the dressing to do its magic, but not so long that the pasta gets soggy.

Variations and Substitutions

• Pasta swap: Any short-cut pasta works (rotini, farfalle, shells), but orecchiette’s cup-like shape is perfect for grabbing the dressing and carrying the diced toppings.
• Cheese: Provolone is the classic grinder choice. However, feel free to play here – mozzarella and burrata are great options as well.
• Meat-free option: Skip the prosciutto and salami and add marinated artichoke hearts and extra olives for a hearty vegetarian version.
• Spice it up: Add red pepper flakes to the dressing, or use hot pepperonicini instead of mild.
• No air fryer? No problem. Spread cooked, pesto-tossed pasta on a sheet pan and broil in the oven at 425°F for 8-10 minutes, tossing halfway through. It won’t be quite as crispy as the air fryer method, but it’s still delicious!

How to Store and Make Ahead

Crispy pasta
This is best made fresh. You can store leftovers separately in an airtight container at room temp for up to 4 hours.

Dressing
Store in the fridge in a sealed jar for up to 2 days. It will naturally separate – shake or whisk before using to recombine.

Assembled salad (without pasta and lettuce)
You can store the salad ingredients without the crispy pasta and lettuce in the fridge for up to 1 day. Add crispy pasta, lettuce, and fresh basil just before serving.

Fully assembled
Once assembled and dressed, this pasta salad is best served immediately. After about 30 minutes the crispy pasta will begin to soften in the dressing.

What to Serve with Italian Grinder Pasta Salad

This crispy Italian grinder pasta salad is the ultimate summer BBQ side. Pair it with:

• Juicy Garlic Parmesan Chicken Skewers
• Alongside a fresh Easy & Authentic Greek Salad
• As part of an Italian-inspired antipasto spread
• With crusty No-Knead Bread for sopping up the creamy dressing

If you love Italian flavors, try my Garlic Parmesan Chicken Pasta (One Pot Ditalini Pasta) and this Pesto Pasta Salad.

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Italian Grinder Pasta Salad

Created By: Maria Koutsogiannis

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Crispy pesto-coated orecchiette tossed with Italian meats, cheeses, and a zesty creamy grinder dressing for the ultimate viral pasta salad.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Salad, Sides

Cuisine Italian-Inspired

Servings 4 – 6 as a side

Calories 494 kcal

Ingredients

  

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For the dressing

• 2 tbsp pepperoncini brine
• ½ cup mayonnaise
• 1 tbsp extra-virgin olive oil
• ¼ tsp kosher salt
• ¼ tsp ground pepper
• ½ tsp Worcestershire or soy sauce
• 1 large garlic clove, grated
• ¼ cup fresh grated parmesan cheese
• 2 tbsp fresh squeezed lemon juice

For the pasta

• 225 g 8oz / ½ lb DeLallo Orecchiette
• 2 tbsp DeLallo Pesto

For the salad

• 3-4 slices prosciutto, cut into small pieces. crisped in the air fryer
• 1 cup (about 135 grams) cubed mozzarella or provolone cheese, ½ inch cubes
• ¾ cup DeLallo Whole Mild Pepperoncini Peppers, stems removed and chopped into rounds (about 12 pepperoncini)
• 1 ½ cups cherry or grape tomatoes, halved
• ⅓ cup cubed salami
• ½ cup muffaletta spread (or olive salad)
• ⅓ cup DeLallo Sun-Dried Tomatoes, drained from their oil and chopped
• ⅓ cup diced red onions
• ⅓ cup fresh basil leaves, roughly torn
• 1 ½ cups shaved iceberg lettuce (or sub with same amount of thinly sliced romaine lettuce or shaved brussels sprouts)

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Instructions

 

• Make the dressing: To a small bowl or glass jar add the pepperoncini brine, mayonnaise, olive oil, kosher salt, ground pepper, worcestershire (or soy sauce), pressed garlic, grated parmesan cheese and lemon juice. Whisk well to combine. Set aside in the fridge.
• Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta to al dente, according to the package instructions and then drain well.
• Air fry the pasta: After the pasta is well-drained, add the pasta to a mixing bowl and toss with 2 tablespoons of pesto. Add the seasoned pasta to the air fryer and air fry at 390F for 10-15 minutes, tossing every few minutes, until golden brown and crispy. Set aside on a baking sheet in a single layer.
• Air fry the prosciutto: To make the prosciutto crispy, air fry the small pieces of prosciutto at 450F for 2 minutes. Set aside.
• Assemble the pasta salad: To a large bowl add the cubed cheese, chopped pepperoncini, halved tomatoes, cubed salami, crispy prosciutto, muffaletta spread (or olive salad), chopped sundried tomatoes and diced red onions. If serving right away, add the iceberg lettuce; if not, leave out and toss in the salad before serving.
• Drizzle the dressing all over the salad, toss to combine and garnish with the torn fresh basil leaves.

Notes

• Muffaletta spread or olive salad can generally be found in jars in specialty Italian stores or in the pickle section of the grocery store. If you cannot find this ingredient, jarred giardiniera (chopped into bite-sized pieces) is a great alternative.
• This is a great salad to accompany grilled protein like our Garlic Parmesan Chicken Skewers

Nutrition

Calories: 494kcal | Carbohydrates: 36.2g | Protein: 20g | Fat: 30.2g | Saturated Fat: 8.5g | Polyunsaturated Fat: 10.2g | Monounsaturated Fat: 10g | Cholesterol: 42.6mg | Sodium: 979.4mg | Fiber: 3.3g | Sugar: 3.4g

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