Italian Grinder Salad (Gluten Free)

Throw together this viral and delicious Italian Grinder salad in 20 minutes. It is outrageously easy to make and gives you those classic crave-worthy Italian flavors we all love.

This flexible gluten-free pasta salad recipe is also easy to make dairy-free or vegan, with just a few simple swaps (see my notes below). I can’t get enough of the tangy, slaw-like flavors coating creamy mozzarella, crunchy lettuce, and sweet tomatoes; you’re going to love it, too!

For other quick gluten free salad recipes, try my gluten free salad with crispy chicken, this gluten free Mexican street corn salad, and my Elote pasta salad (also gluten free)!

WHAT IS AN ITALIAN GRINDER SALAD?

This extremely viral Italian Grinder Salad recipe is basically a deconstructed version of the popular Italian grinder sandwich – it contains all the yummy ingredients of an Italian sub in a salad format—all the good old flavors, without the bread.

The dressing is variable – any dressing used on an Italian sub works well. If this is your kind of recipe, you’ve got to try my Italian hoagie dip/Italian sub dip recipe.

WHY YOU’LL LOVE THIS GLUTEN FREE RECIPE

• Easy clean up: One bowl and one pan – minimal mess. What’s not to love?
• Use up extra ravioli: This is a great way to use any leftover ravioli.
• Make ahead: Get all the elements prepped ahead and assemble single portions as you go. This is great for meal prep!

INGREDIENTS AND SUBSTITUTIONS

• Gluten-free ravioli: Use store-bought gluten-free ravioli, like ones filled with cheese or spinach, for a quick option. Or, try using gluten-free tortellini or cooked gluten-free pasta.
• Mozzarella balls: These creamy bites pair perfectly with the fresh veggies and dressing. Substitute with shredded mozzarella, diced fresh mozzarella, or even feta in your gluten-free pasta salad.
• Cherry tomatoes: Grape tomatoes or diced heirloom tomatoes are great substitutes. If you prefer a milder flavor, use Roma tomatoes.
• Iceberg lettuce: Crisp and refreshing, iceberg adds crunch. Substitute with romaine lettuce, mixed greens, or even arugula.
• Cucumbers: Swap with Persian cucumbers or zucchini for a slightly different texture.
• Red onion: Adds a sharp, zesty flavor. If red onion is too strong, use shallots, green onions, or sweet onions.
• Banana peppers: Adds some heat! Substitute with pepperoncini or mild pickled jalapeños. You can also leave them out.
• Mayonnaise: Use your favorite brand of creamy mayo. Use Greek yogurt or sour cream instead.
• Olive oil: Substitute with avocado oil or a neutral-tasting vegetable oil if you need to.
• Red wine vinegar: This balances the flavors. Replace with white wine vinegar, apple cider vinegar, or even lemon juice.
• Italian seasoning: A classic blend of herbs that ties the salad together. Substitute with a mix of dried oregano, basil, and parsley. Add fresh herbs like basil or parsley for extra flavor.

DIRECTIONS (STEP BY STEP)

Cook the gluten-free ravioli as directed on the package. Drain, rinse with cold water, and place in a large bowl.

Add mozzarella balls, tomatoes, cucumbers, red onion, and banana peppers.

In a small bowl, whisk together the mayonnaise, olive oil, red wine vinegar, and Italian seasoning.

Pour the dressing over the Italian Grinder Salad, gently folding it to avoid breaking the pasta. Cover and refrigerate for 1 hour before serving.

EXPERT TIPS & TRICKS

• Cook the pasta until just right: Slightly undercooked pasta is best because it will keep its shape. Remember, it will soften more as it chills in the dressing.
• Cool pasta quickly: Rinse the cooked ravioli with cold water to stop the cooking process and prevent sticking. This also keeps the salad crisp.
• Uniform chopping: Dice the vegetables into similar-sized pieces. It just makes the eating experience better.
• Balance the dressing: Taste the dressing before adding it to the Italian Grinder Salad. Adjust the vinegar, seasoning, or mayo.
• Chill: Let the gluten-free pasta salad sit in the refrigerator for an hour. This allows the flavors to meld together and makes it extra tasty.

STORAGE AND MEAL PREPPING

Store the Italian Grinder Salad in an airtight container in the refrigerator for up to 3 days.

If you plan to store the Italian Grinder Salad for more than a day, keep the dressing in a separate container and mix it in just before serving it. This stops the vegetables and ravioli from becoming soggy.

If the salad seems dry after refrigeration, refresh it with an extra drizzle of olive oil or a splash of red wine vinegar before serving.

MEAL PREP

Chop the vegetables and prepare the dressing in advance. Store them separately in airtight containers for up to 2-3 days.

Cook the gluten-free ravioli, rinse with cold water, and toss with a little olive oil to prevent sticking. Store the Italian Grinder Salad in an airtight container in the refrigerator until ready to assemble.

Combine the ravioli, vegetables, and dressing shortly before serving.

CAN I USE REGULAR RAVIOLI RATHER THAN GLUTEN FREE?

Absolutely! Regular ravioli works just as well if gluten isn’t a concern. You’ll just need to cook it according to the package instructions.

CAN I MAKE THIS ITALIAN GRINDER SALAD DAIRY OR VEGAN?

Yes! Use dairy-free ravioli and vegan mozzarella balls. Swap the mayonnaise for vegan mayo or a creamy cashew-based dressing.

CAN I ADD PROTEIN TO THE SALAD, AND IF SO, WHAT WORKS?

Yes- grilled chicken, salami, chickpeas, or even hard-boiled eggs make excellent additions for a more filling Italian Grinder Salad.

LOOKING FOR MORE GLUTEN-FREE RECIPES?