I absolutely love this Italian Sub Pasta Salad Recipe because it takes all the bold, zesty flavors of your favorite sub sandwich and transforms them into a fresh, vibrant pasta salad that s perfect for warm weather or casual get-togethers. When I first tried this, I was amazed at how quickly it came together and how every bite burst with that classic Italian deli vibe – you get the tangy dressing, savory meats, and fresh mozzarella all mingling with pasta that holds onto all those flavors.
You ll find that this Italian Sub Pasta Salad Recipe is super versatile, making it a go-to for potlucks, picnics, or a no-fuss weeknight dinner. It s one of those dishes that tastes even better the next day after resting in the fridge, allowing all those vibrant ingredients to marry. Plus, it’s a crowd-pleaser; my family goes crazy for it every time I make it!
Why You’ll Love This Recipe
- Bold Flavors: Combines tangy dressing, spicy chillies, and savory deli meats for authentic Italian sub taste in a pasta salad.
- Fast and Easy: Ready in under 30 minutes, this recipe is perfect when you need something delicious without fuss.
- Make-Ahead Friendly: Cooks and tastes even better after a short chill, making it ideal for meal prep or entertaining.
- Family Approved: My family goes crazy for this – hearty enough for a main, yet fresh and light enough to serve as a side dish.
Ingredients You’ll Need
The ingredients in this Italian Sub Pasta Salad Recipe work beautifully together – the mix of tangy, salty, creamy, and spicy components is what makes it a standout. When shopping, grab the freshest veggies and quality deli meats for best results.
- Extra Virgin Olive Oil: Use a good-quality olive oil for a rich, fruity dressing base.
- Red Wine Vinegar: Adds that sharp, tangy bite essential to Italian-style dressings.
- Dijon Mustard: Gives a subtle depth and a creamy texture to the dressing.
- Dried Oregano: Brings in classic Italian herb aroma and flavor.
- Garlic: Fresh minced garlic packs a fresh punch – don’t skip it!
- Sugar: Balances out the acidity in the dressing nicely.
- Salt and Black Pepper: For seasoning that ties everything together just right.
- Short-Cut Pasta (Gemelli preferred): Gemelli or other short pasta holds onto dressing and mix-ins perfectly.
- Baby Plum Tomatoes: Quartered to add bursts of juicy sweetness.
- Mozzarella Balls: Halved for melty, creamy bites throughout the salad.
- Pepperoni, Salami, Deli-Style Turkey: Thinly sliced for that authentic Italian cold cut flavor.
- Black Olives: Thinly sliced for a salty, briny kick.
- Guindilla Chillies: Brined and sliced for mild heat and extra flavor; a great antipasto staple.
- Fresh Basil Leaves: Finely diced for a fresh, herbal lift.
- Red Onion: Finely sliced for a crisp and slightly sweet crunch.
Variations
I love tinkering with this Italian Sub Pasta Salad Recipe depending on what s in my fridge or what my family is craving. Feel free to swap out ingredients or amp up the spice – it s all about making it your own.
- Meat Variations: I ve swapped turkey with diced grilled chicken or ham, and it always turns out delicious – so use whatever deli meats you like best.
- Spicy or Mild: If guindilla chillies are too spicy or unavailable, try mild pickled pepperoncini or omit them for a gentler touch.
- Vegetarian Version: Leave out the meats and toss in extra olives, roasted red peppers, and artichoke hearts for a veggie-packed version.
- Cheese Swap: Fresh mozzarella balls are my favorite, but you can use cubed provolone or even feta if you want something tangier.
How to Make Italian Sub Pasta Salad Recipe
Step 1: Cook Your Pasta to Perfection
Start by boiling the pasta in plenty of salted water until it s just al dente – I usually check mine a minute or two before the package says to, so you don t end up with mushy pasta later. Once cooked, drain and rinse it thoroughly under cold water to stop the cooking process and cool it down fast. Shake out any excess water; this keeps the pasta from diluting the dressing and becoming soggy.
Step 2: Whisk Together the Lively Dressing
While the pasta s cooling, combine all the dressing ingredients – olive oil, red wine vinegar, Dijon mustard, oregano, garlic, sugar, salt, and pepper – in a small bowl. Give it a good whisk until it emulsifies into a creamy, tangy dressing. I discovered this trick when I realized just how important it is to mix the dressing completely so it clings to every pasta swirl and ingredient.
Step 3: Toss It All Together
Add the cooled pasta to a large mixing bowl, then toss in the quartered tomatoes, halved mozzarella balls, sliced pepperoni, salami, turkey, olives, guindilla chillies, basil, and red onion. Pour the dressing over the top and give everything a thorough toss until every bite is coated with that zesty dressing. I like to let the salad rest for about 10 minutes before serving – this helps all the flavors mingle beautifully and lets the pasta soak up the dressing just right.
Pro Tips for Making Italian Sub Pasta Salad Recipe
- Cool Pasta Completely: I learned that rinsing and cooling the pasta fully prevents it from becoming mushy when dressed.
- Use Fresh Ingredients: Fresh mozzarella and ripe tomatoes make all the difference in flavor and texture here.
- Let It Rest: Toss the salad and let it sit for 10 minutes before serving so the flavors have a chance to marry.
- Adjust Heat Level: If you’re unsure about chillies, start with less and add more after tasting to avoid overpowering the salad.
How to Serve Italian Sub Pasta Salad Recipe
Garnishes
When serving, I like to sprinkle a few extra torn basil leaves and a light dusting of freshly grated Parmesan on top for a lovely finishing touch. If you re feeling fancy, a few whole black olives or a drizzle of aged balsamic over the salad adds a nice pop of flavor and color.
Side Dishes
This pasta salad pairs wonderfully with crispy garlic bread or a simple green salad dressed in lemon vinaigrette. For a heartier meal, try serving alongside grilled chicken or a charcuterie board – the salad holds up beautifully with these richer sides.
Creative Ways to Present
I ve tried presenting this Italian Sub Pasta Salad Recipe in small mason jars for picnics and parties, which not only looks charming but is super convenient for guests to grab and eat. Another fun idea is layering the ingredients in a clear trifle bowl so those colorful layers peek through – it s always a conversation starter!
Make Ahead and Storage
Storing Leftovers
I keep leftovers airtight in the fridge, and honestly, this pasta salad tastes even better the next day once the flavors have melded. Just be sure to stir it well before serving again to redistribute any dressing that might have settled at the bottom.
Freezing
Freezing this salad isn t something I recommend, as the fresh veggies and cheese lose their texture upon thawing. I prefer to enjoy it within a couple of days for that perfect crisp, fresh bite.
Reheating
This pasta salad is best served cold, so I don t reheat leftovers. If you want a warm twist, you could gently microwave just the pasta portion before tossing with the cold dressing and fresh ingredients, but I usually keep it chilled.
FAQs
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Can I use other types of pasta for this Italian Sub Pasta Salad Recipe?
Absolutely! While I prefer gemelli because it holds onto the dressing nicely, you can use rotini, penne, or even bowtie pasta. Just avoid very thin pastas that might get mushy or not hold the ingredients well.
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What can I substitute for guindilla chillies if I can’t find them?
If you can t find guindilla chillies, look for mild pickled peppers like pepperoncini or pickled cherry peppers at your local store. They provide mild heat and tanginess similar to guindillas, great for layering flavor without overwhelming spice.
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How long will this Italian Sub Pasta Salad Recipe keep in the fridge?
It s best eaten within 3 days of making it. The salad starts to dry out after that because the pasta absorbs dressing, so enjoy it fresh for the best taste and texture.
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Can I make this recipe vegetarian?
Definitely! Just omit the pepperoni, salami, and turkey, and add more veggies like roasted red peppers, artichoke hearts, or marinated mushrooms to keep it hearty and vibrant.
Final Thoughts
This Italian Sub Pasta Salad Recipe feels like a warm hug from your favorite deli – all those classic flavors wrapped up in a fresh, easy-to-eat dish that you and your loved ones will come back to time and again. I truly recommend giving it a try the next time you re craving that perfect balance of tangy, savory, and fresh, without spending hours in the kitchen. Trust me, once you make it, it s going to be a staple in your recipe box just like it is in mine!
Print
Italian Sub Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Sub Pasta Salad is a vibrant and flavorful dish inspired by the classic deli sandwich, combining short-cut pasta, fresh baby plum tomatoes, mozzarella balls, pepperoni, salami, deli-style turkey, black olives, and brined Guindilla chillies. Tossed in a zesty homemade dressing of extra virgin olive oil, red wine vinegar, Dijon mustard, and herbs, it’s perfect as a light lunch or a party side that comes together quickly and can be enjoyed chilled.
Ingredients
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 into small pieces
- 75g / 2.6oz Salami, sliced into small pieces
- 75g / 2.6oz Deli-Style Turkey, sliced into small pieces
- 50g / 1.7oz Black Olives, thinly sliced
- 6 Guindilla Chillies, thinly sliced (or other deli/antipasto style brined chillies)
- 2 tbsp Fresh Basil Leaves, finely diced
- 1/2 small Red Onion, finely sliced
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and add the short-cut pasta. Cook until al dente according to package directions, about 8-10 minutes. Drain the pasta and rinse under cold water until completely cool. Shake well to drain excess water and transfer to a large mixing bowl.
- 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.
- Combine Salad Ingredients: Add the quartered baby plum tomatoes, halved mozzarella balls, sliced pepperoni, salami, turkey, thinly sliced black olives, guindilla chillies, diced fresh basil, and sliced red onion to the bowl with the cooled pasta.
- Toss with Dressing: Give the dressing another quick whisk and pour it over the pasta salad ingredients. Toss thoroughly to ensure everything is evenly coated with the dressing.
- Rest and Serve: Allow the salad to rest for about 10 minutes at room temperature to let the flavors meld together and for the pasta to absorb some of the dressing before serving. Serve chilled or at room temperature.
Notes
- Turkey: By ‘deli-style’ turkey, thin slices like those used in sandwiches are best. You can substitute with chicken or ham according to preference.
- Guindilla Chillies: These mild, brined chillies keep their seeds intact for flavor. If unavailable, look for jarred antipasto chillies near olives or sun-dried tomatoes in your local store. Adjust quantity based on your heat tolerance.
- Make Ahead: This salad can be stored in an airtight container in the refrigerator for up to 3 days. For best texture and freshness, consume soon after preparation as it tends to dry out with longer storage.
- Calories: The calorie count shown is for one-fifth of the entire recipe.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
