Italian Grinder Pasta Salad with Chicken (High Protein and SO Easy)
If you’ve seen the Italian grinder sandwich trending everywhere… this is the version you’re going to want to make on repeat. Italian Grinder Pasta Salad with Chicken.
This Italian grinder pasta salad with chicken takes everything we love (okay mayyybe obsess over?) about that viral sandwich—savory deli meats, creamy tangy dressing, crisp lettuce—and turns it into a hearty, high-protein dinner your whole family will actually eat.
It’s fresh, filling, a little indulgent, and honestly one of those meals that just works on busy nights.
And the best part? It comes together in about 30 minutes.
Why You’ll Love This Recipe
- High-protein dinner thanks to chicken + deli meats
- Perfect for meal prep (it holds up so well)
- Family-friendly & customizable
- Quick and easy (minimal cooking required)
- Great for summer meals, BBQs, or potlucks
Ingredients You’ll Need
Pasta Salad
- rotini pasta
- cooked chicken breast, chopped
- salami
- pepperoni
- ham or turkey (I usually use both)
- shredded mozzarella or provolone
- romaine lettuce
- cherry tomatoes
- red onion
- banana peppers
Creamy Grinder Dressing
- mayonnaise
- red wine vinegar
- olive oil
- Dijon mustard
- Italian seasoning
- garlic powder
- salt
- black pepper
- Optional: pinch red pepper flakes
How to Make Italian Grinder Pasta Salad with Chicken
1. Cook the pasta
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and rinse with cold water until cooled.
2. Cook and prep the chicken
Grill, bake, or pan-sear your chicken, then chop into bite-sized pieces.
👉 Pro tip: Toss warm chicken with a splash of red wine vinegar and a pinch of Italian seasoning for extra flavor.
3. Make the dressing
In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, and seasonings until smooth and creamy.
4. Build the salad
In a large bowl, combine pasta, chicken, deli meats, cheese, tomatoes, onion, and banana peppers.
5. Toss it together
Pour the dressing over everything and toss until fully coated.
6. Add lettuce last
Gently fold in chopped romaine just before serving to keep it crisp.
Ever feel like dinner is the hardest part of the day?
Same. That’s why I stopped overcomplicating it and started using a super simple meal planning system that literally takes 10 minutes a week
What to Serve With It
This honestly works as a full meal, but if you want to round it out:
- Fresh sourdough or French bread
- Simple fruit salad
- Chips + dip
- Grilled veggies
How to Store
- Store in an airtight container in the fridge for up to 3 days
- Keep lettuce separate if meal prepping
- Stir before serving and add a splash of vinegar or mayo if needed
Tips for the Best Grinder Pasta Salad
- Rinse your pasta so it doesn’t get sticky
- Chop everything small for that true grinder texture
- Use good deli meat—it really makes a difference
- Add lettuce right before serving
- Taste and adjust dressing before serving (salt/vinegar goes a long way!)
Easy Variations
- Kid-Friendly: skip onions + peppers, use cheddar cheese
- Lighter Version: swap half the mayo for Greek yogurt
- Low-Carb: skip pasta and turn it into a chopped grinder salad
- Extra Protein: add more chicken or even chickpeas
FAQs
Can I make this ahead of time?
Yes! Just keep the lettuce separate and mix it in before serving.
What’s the best pasta to use?
Rotini or bowtie—they hold onto the dressing really well.
Can I use rotisserie chicken?
Absolutely. It’s the easiest option and works perfectly.
How do I keep it from drying out?
Add a little extra dressing or a splash of red wine vinegar before serving.
Loved this recipe? Be sure to tag us @frontporchfreshrecipes on Instagram if you made it, we can’t wait to see! Want to Pin this recipe for later? Click the Pin It button on any of the images below! Happy cooking!
Italian Grinder Pasta Salad with Chicken
Ingredients
Pasta Salad:
- 12 oz rotini pasta
- 1 –1.5 lbs cooked chicken breast chopped
- 1 cup chopped romaine lettuce
- ½ cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- ½ cup banana peppers
- ½ cup shredded mozzarella or provolone
- ½ cup diced salami
- ½ cup diced pepperoni
- ½ cup diced ham or turkey
Dressing:
- ½ cup mayonnaise
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: red pepper flakes
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- Cook chicken (grill, bake, or pan-sear), then chop into bite-sized pieces.
- (Optional but recommended) Toss warm chicken with a splash of red wine vinegar and Italian seasoning.
- In a small bowl, whisk together dressing ingredients.
- In a large bowl, combine pasta, chicken, deli meats, cheese, tomatoes, onion, and banana peppers.
- Pour dressing over and toss until well coated.
- Fold in chopped romaine just before serving.
- Serve immediately or chill.
Notes
- Keeps in the fridge for up to 3 days
- Store lettuce separately for best texture
- Add extra dressing before serving if needed
Looking for more salad recipes? Here’s a couple you might love:
– Cucumber Salad
– Ranch BLT Pasta Salad
