Italian Sub Pasta Salad Recipe

I absolutely love this Italian Sub Pasta Salad Recipe because it brings that classic sub sandwich flavor into a pasta dish that s perfect for warm weather or casual get-togethers. It s bright, tangy, and packed with all the deli meat goodness, fresh veggies, and that insanely good dressing you won t be able to get enough of.

When I first tried this, I was hooked immediately. It s such a fantastic dish to prepare ahead of time for picnics, potlucks, or even a weeknight dinner that feels special but comes together in a snap. You ll find that the flavors really deepen if you let it rest a bit before serving, making it a true crowd-pleaser every time.

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Ingredients You’ll Need

All the ingredients come together to build that delicious, hearty Italian sub experience in pasta form. Using fresh, quality components like good olive oil and ripe tomatoes really makes a difference here.

• Extra Virgin Olive Oil: Choose a fruity, high-quality olive oil to give your dressing a rich, smooth flavor.
• Red Wine Vinegar: Adds the perfect tang – make sure it s fresh for that bright acidity.
• Dijon Mustard: Balances the dressing with a little kick and creaminess.
• Dried Oregano: Classic Italian herb that adds a little earthiness.
• Garlic: Minced fresh garlic gives the dressing a vibrant punch.
• Sugar: Just a tiny bit to balance out acidity and bring harmony to the dressing.
• Salt & Black Pepper: Seasoning is key – don t be shy here!
• Short-Cut Pasta: I use gemelli because its twists hold the dressing beautifully, but any bite-sized pasta will work.
• Baby Plum Tomatoes: Quartered for sweetness and freshness.
• Mozzarella Balls: Halved, they bring that creamy, melty texture we all love.
• Pepperoni, Salami, Deli-Style Turkey: Slice them small for perfect bites and authentic deli vibes.
• Black Olives: Thinly sliced to add a subtle, briny flavor contrast.
• Guindilla Chillies: Thinly sliced for mild heat and tangy zip – a great balance to the meats and cheese.
• Fresh Basil Leaves: Finely diced for a pop of herbaceous aroma.
• Red Onion: Thinly sliced to add crunch and gentle sharpness.

Variations

I love making this Italian Sub Pasta Salad Recipe my own by switching up some of the ingredients depending on what I have on hand or the occasion. Don t be afraid to experiment – that s how you make a recipe truly your own!

• Meat Variations: I ve swapped turkey for chicken or ham when that s what s in the fridge, and it works beautifully.
• Spice Level: Some days I leave out the chillies for a milder salad or use hotter peppers if I m craving more heat.
• Vegetarian Version: Skip the meats altogether and add more olives, artichokes, or roasted red peppers for a vegan-friendly delight.
• Cheese Choices: Fresh mozzarella is classic, but burrata or feta crumbles bring an interesting twist.

How to Make Italian Sub Pasta Salad Recipe

Step 1: Cook and Cool the Pasta

Start by boiling your pasta in plenty of salted water until it s al dente – you don t want it mushy because it will soak up the dressing later. I like gemelli because it holds onto flavors well, but penne or rotini works great, too. Once it s cooked, drain and rinse under cold water to stop the cooking and cool it down quickly. Give it a little shake to get rid of excess water, so your salad doesn t turn soggy.

Step 2: Whisk the Dressing

While the pasta is cooling, mix all your dressing ingredients – olive oil, red wine vinegar, Dijon mustard, oregano, garlic, sugar, salt, and pepper – in a small bowl. Whisk until everything s emulsified and combined. This dressing is where the magic happens, so tasting and adjusting here is key to get just the right balance of tang, sweetness, and savory notes.

Step 3: Toss Everything Together

Pour your cooled pasta into a large bowl, then add all your fillings: tomatoes, mozzarella, pepperoni, salami, turkey, olives, chillies, basil, and onion. Give the dressing another whisk, then drizzle it over the salad. Toss gently but thoroughly until every bite is coated in that irresistible dressing and the ingredients are evenly distributed.

Step 4: Let Flavors Marry

This is where patience pays off – I like to let the salad rest for about 10 minutes at room temperature before serving. This short wait lets the pasta soak up the dressing and the flavors meld into that classic Italian sub taste. If you re making this ahead, refrigerate it but bring it out a bit before serving to take the chill off and get those flavors singing.

How to Serve Italian Sub Pasta Salad Recipe

Garnishes

I like to garnish my pasta salad with a few fresh basil leaves on top and a light sprinkle of freshly cracked black pepper. Sometimes, a little shaved Parmesan adds a nice salty contrast that makes the dish look and taste even more inviting.

Side Dishes

This Italian Sub Pasta Salad pairs wonderfully with crusty bread or garlic knots for a satisfying meal. It s also fantastic alongside a simple green salad dressed in lemon vinaigrette when you want something lighter and fresh on the side.

Creative Ways to Present

For special occasions, I ve served this salad in hollowed-out mini bell peppers or colorful serving bowls to brighten up the table. Another idea is to jar individual servings for picnics or lunches – they look pretty and make transport easy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where it keeps well for up to 3 days. Just know that the pasta can start to dry out a bit, so I sometimes add a tiny splash of olive oil before serving again to freshen it up.

Freezing

Freezing this salad isn t something I recommend since the fresh veggies and mozzarella can get a little soggy and lose their texture. It s best enjoyed fresh or refrigerated for a few days.

Reheating

This salad is delicious served cold or at room temperature, so I typically don t reheat it. If you prefer it warmer, just let it come to room temperature on its own before serving instead of heating it.

FAQs

Final Thoughts

This Italian Sub Pasta Salad Recipe has become one of my go-to dishes when I want something easy, flavorful, and impressively fresh that feeds a crowd or just satisfies cravings on a laid-back evening. I love sharing it with friends and family because it s familiar yet exciting, and everyone always asks for seconds. Give it a try-you might find yourself making it over and over like I do!

Italian Sub Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 118 reviews

• Author: Megane
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 5 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Italian

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Description

A vibrant and flavorful Italian Sub Pasta Salad combining al dente pasta with fresh baby plum tomatoes, mozzarella, pepperoni, salami, deli-style turkey, and briny black olives, all tossed in a zesty homemade Italian dressing. Perfect for a quick lunch or picnic, this salad is easy to prepare, can be made ahead, and offers a delicious blend of savory and tangy flavors.

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Ingredients

Units MUS Scale 1x2x3x

Dressing

• 120ml / 1/2 cup Extra Virgin Olive Oil
• 60ml / 1/4 cup Red Wine Vinegar
• 2 tsp Dijon Mustard
• 1 tsp Dried Oregano
• 1 small clove Garlic, minced
• 1/2 tsp Sugar
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Pasta Salad

• 350g / 12.3oz Short-Cut Pasta (Gemelli recommended)
• 125g / 4.4oz Baby Plum Tomatoes, quartered
• 125g / 4.4oz Mozzarella Balls, halved
• 75g / 2.6oz Pepperoni, sliced small
• 75g / 2.6oz Salami, sliced small
• 75g / 2.6oz Deli-Style Turkey, sliced small
• 50g / 1.7oz Black Olives, thinly sliced
• 6 Guindilla Chillies, thinly sliced (or other deli/antipasto brined chillies)
• 2 tbsp Fresh Basil Leaves, finely diced
• 1/2 small Red Onion, finely sliced

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Instructions

1. Cook Pasta: Add the short-cut pasta to salted boiling water and cook until al dente. Once cooked, drain and rinse under cold water until completely cool. Shake well to drain off excess water, then transfer to a large mixing bowl.
2. Prepare Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, sugar, salt, and black pepper until fully combined and emulsified.
3. Combine Ingredients: Add the quartered baby plum tomatoes, halved mozzarella balls, sliced pepperoni, salami, deli-style turkey, sliced black olives, thinly sliced Guindilla chillies, diced fresh basil, and finely sliced red onion to the bowl with the cooled pasta.
4. Add Dressing and Toss: Give the dressing another quick whisk and pour it over the pasta and fillings. Toss thoroughly until all ingredients are evenly coated with the dressing.
5. Rest and Serve: Allow the salad to rest for about 10 minutes to let the flavors meld and the pasta to absorb the dressing. Serve chilled or at room temperature.

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Notes

• Turkey: Use thin deli-style slices as you would for sandwiches. Turkey pairs well, but chicken or ham can be substituted if preferred.
• Guindilla Chillies: These mild brined chillies usually have seeds included. If unavailable, substitute with any jarred deli style brined chillies found near pickles or antipasto items. Adjust quantity based on desired heat level.
• Make Ahead: Salad can be stored tightly covered in the fridge for up to 3 days. Best enjoyed fresh as it may dry out over time.
• Calories: Nutritional values and calories mentioned are for the whole recipe divided by 5 servings.

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Nutrition

• Serving Size: 1 of 5 servings
• Calories: 430 kcal
• Sugar: 4 g
• Sodium: 670 mg
• Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 45 mg