Easy Italian Sub Pasta Salad Recipe

This crunchy, zesty Italian Sub Pasta Salad is made with tender rotini, cured meats, and provolone, ready in just 25 minutes. The tangy dressing clings to the spirals while the pepperoncini adds that signature sandwich kick. I love making this for summer BBQs because the flavors actually improve after sitting in the fridge.

Restaurant-Quality At Home

I used to buy expensive deli pasta salads, but they were always too oily or skimping on the fillings. My version loads up on the salami and pepperoni so you get a perfect bite of savory meat and creamy cheese every time.

I learned the hard way that cutting the cheese and meats into cubes roughly the same size as the pasta is crucial for texture. It ensures you don’t get a mouthful of just plain noodles or a giant slice of pepperoni that’s hard to chew.

Italian Sub Pasta Salad Ingredients

• 1 lb (450g) rotini pasta
• 1 cup Genoa salami, chopped
• 1 cup pepperoni slices, quartered
• 8 oz (225g) provolone cheese, cubed
• 8 oz (225g) fresh mozzarella pearls
• 1 pint cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup pepperoncini peppers, sliced
• 1/2 cup black olives, sliced
• 1 cup Italian dressing (zesty or creamy)
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• Fresh parsley, chopped (optional garnish)

How To Make Italian Sub Pasta Salad

1. Cook the Pasta: Boil a large pot of salted water and cook the rotini to al dente according to package directions. Drain and immediately rinse under cold water to stop the cooking process and cool the noodles down.
2. Prep the Ingredients: While the pasta cooks, chop the salami, pepperoni, provolone, red onion, and tomatoes into bite-sized pieces roughly the same size as the pasta spirals.
3. Assemble the Salad: In a very large mixing bowl, combine the cooled pasta, meats, cheeses, tomatoes, onion, pepperoncini, and olives.
4. Dress and Toss: Pour the Italian dressing over the mixture and sprinkle with Parmesan and oregano. Toss everything gently until well coated.
5. Chill and Serve: Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.

Recipe Tips

• Rinse with cold water: Unlike hot pasta dishes, you must rinse the noodles with cold water here. This washes away excess starch and prevents the salad from becoming gummy or sticking together.
• Uniform chopping: Cut all your meats, cheeses, and veggies to match the size of the pasta. This ensures a balanced flavor profile in every forkful rather than large, overwhelming chunks.
• Reserve some dressing: Pasta tends to absorb liquid as it sits in the fridge. If you make this ahead, save about 1/4 cup of dressing to stir in right before serving to keep it moist.

What To Serve With Italian Sub Pasta Salad

This dish is hearty enough to be a light lunch on its own, but it pairs perfectly with grilled chicken thighs or burgers at a cookout. It also goes incredibly well with garlic breadsticks or focaccia to complete the deli-style meal experience.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad does not freeze well because the fresh tomatoes and cucumbers will become mushy and release too much water upon thawing.

FAQs

Can I make this pasta salad ahead of time?
Yes, it is actually better the next day as the flavors have time to marry. Just give it a good stir and add a splash of extra dressing before serving.

What is the best pasta shape to use?
Rotini or fusilli are ideal because their corkscrew shape traps the dressing and seasoning. Penne, bowtie (farfalle), or shells are also good alternatives.

Is this recipe gluten-free?
It can be easily made gluten-free by using your favorite gluten-free pasta brand. Be sure to check that your pepperoni and bottled dressing are certified gluten-free as well.

Nutrition

• Calories: 450
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 1100mg
• Total Carbohydrate: 35g
• Protein: 18g

Try More Recipes:

• Italian Hoagie Salad Recipe
• Classic Italian Tomato Mozzarella Salad Recipe
• Classic Italian Pasta Salad Recipe

Italian Sub Pasta Salad

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Crunchy and savory Italian Sub Pasta Salad combines tender rotini with salami, pepperoni, and provolone in just 25 minutes. Perfect for picnics or meal prep, this easy recipe delivers all the flavors of a classic hoagie.

Ingredients

• 1 lb (450g) rotini pasta

• 1 cup Genoa salami, chopped

• 1 cup pepperoni slices, quartered

• 8 oz (225g) provolone cheese, cubed

• 8 oz (225g) fresh mozzarella pearls

• 1 pint cherry tomatoes, halved

• 1/2 cup red onion, finely diced

• 1/2 cup pepperoncini peppers, sliced

• 1/2 cup black olives, sliced

• 1 cup Italian dressing (zesty or creamy)

• 1/2 cup grated Parmesan cheese

• 1 tsp dried oregano

• Fresh parsley, chopped (optional garnish)

Directions

• 1. Cook the Pasta: Boil a large pot of salted water and cook the rotini to al dente according to package directions. Drain and immediately rinse under cold water to stop the cooking process and cool the noodles down.
• 2. Prep the Ingredients: While the pasta cooks, chop the salami, pepperoni, provolone, red onion, and tomatoes into bite-sized pieces roughly the same size as the pasta spirals.
• 3. Assemble the Salad: In a very large mixing bowl, combine the cooled pasta, meats, cheeses, tomatoes, onion, pepperoncini, and olives.
• 4. Dress and Toss: Pour the Italian dressing over the mixture and sprinkle with Parmesan and oregano. Toss everything gently until well coated.
• 5. Chill and Serve: Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.