Can I make Italian Sub Pasta Salad ahead of time?

Absolutely! It can be prepped up to a day in advance. In this case, you might want to reserve a bit of dressing to add just before serving to freshen up the flavors.

What if I don’t like olives or chillies?

No problem! Just skip or replace them with roasted peppers, capers, or even mild pickles. Build your ideal salad—this recipe is super flexible.

Can I use a different pasta shape?

Definitely. Any sturdy, short pasta shape works beautifully—penne, rotini, or fusilli are all excellent options and catch the dressing nicely.

How can I keep the salad from drying out?

If making ahead, save extra dressing to add just before serving, or simply toss in a splash each of olive oil and vinegar. That little refresh brings the pasta back to life.

Italian Sub Pasta Salad Recipe

Name: Italian Sub Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 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 of Garlic, minced; 1/2 tsp Sugar; 1/4 tsp Salt; 1/4 tsp Black Pepper; 350g / 12.3oz Short-Cut Pasta (e.g., Gemelli); 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

Ready to bring all the flavors of your favorite Italian sub into a hearty, vibrant bowl of pasta salad? This Italian Sub Pasta Salad takes everything you love about a classic deli sandwich—zesty meats, fresh veggies, creamy mozzarella—and tosses it with tender pasta and a crave-worthy homemade dressing. In just 25 minutes, you have a colorful, joyous meal that’s easy to prepare and even easier to love. It’s a true lifesaver for busy weeknights, potlucks, lunches, or anytime you want something satisfying and full of bold flavor.

Why You’ll Love This Recipe

Ultra Quick & Effortless: You barely need 25 minutes from start to finish, making this a weeknight superstar or a lunch-prep hero.
All the Sandwich Vibes, None of the Fuss: No need to fuss over baking hoagie rolls—just toss everything into a bowl and dig in.
Packed with Texture and Flavor: Think chewy pasta, spicy meats, briny olives, crisp onions, creamy mozzarella, and a punchy Italian dressing.
Crowd-Pleaser: Perfect to make ahead for a gathering or as a family favorite—there’s something for everyone in every bite.
Fully Customizable: Try it with whatever you have on hand and make it your own.

Ingredients You’ll Need

Here’s what you’ll gather for this flavor-packed pasta salad (plus why each ingredient belongs):

Short-Cut Pasta – Gemelli is wonderfully chewy and holds onto the dressing, but rotini, penne, or fusilli are great too.
Baby Plum Tomatoes – Add a sweet, juicy pop and bright color that instantly makes the salad fresh and irresistible.
Mozzarella Balls – Creamy, cool, and the perfect counterpoint to the spicy meats.
Pepperoni, Salami, Deli-Style Turkey – This trio brings the soul of the Italian sub: spice, saltiness, and that classic deli savor.
Black Olives – Provide briny richness; sliced thin for bursts of umami in every bite.
Guindilla Chillies – Add a subtle tang and mild heat; totally optional but highly recommended for that deli-shop flair.
Fresh Basil Leaves – Lively, aromatic freshness that awakens the whole bowl.
Red Onion – For crunch and sharpness; slice paper-thin for the best texture.
Extra Virgin Olive Oil – The foundation of any great Italian dressing; use a good quality one for extra flavor.
Red Wine Vinegar – Tangy, not too sharp—gives that real Italian zing.
Dijon Mustard – Pulls the emulsion together and adds depth.
Dried Oregano – Classic herb for that unmistakable Italian aroma.
Garlic (minced) – Essential for heat and aromatic punch; one clove is all you need.
Sugar – Just a pinch to balance acidity in the dressing.
Salt & Black Pepper – Brings everything together and sharpens the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this salad your own? Dive into these ideas:

Different Meats: Swap in roast beef, grilled chicken, or prosciutto for a new spin.
Extra Veggies: Add sliced roasted red peppers, cucumber, or artichoke hearts for more color and crunch.
Cheese Swap: Cubed provolone or feta can stand in for mozzarella for a sharper bite.
Go Vegetarian: Leave out the meats and bulk up with chickpeas or marinated tofu for a protein boost.
Spice Level: Adjust the chili type or omit entirely if you want a milder bite.

How to Make Italian Sub Pasta Salad

It’s honestly as simple as tossing together a great sandwich, but here’s how to nail it every time:

Step 1: Cook the Pasta

Bring a big pot of salted water to a boil, toss in your short-cut pasta, and cook until perfectly al dente. Drain and rinse under cold water—this not only cools it down quickly but also stops the cooking process for ideal texture. Shake off any excess water; no one wants a watery salad!

Step 2: Whisk the Dressing

In a small bowl, briskly whisk together your extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, sugar, and salt and black pepper. Keep whisking until it’s emulsified and glossy.

Step 3: Assemble the Salad

Into a large bowl, add your cooled pasta, tomatoes, mozzarella balls, meats, olives, chillies, basil, and red onion. Give the dressing one more quick whisk, pour it on, and toss everything together. Really get in there—the goal is for every nook and cranny to be dressed and delicious.

Step 4: Rest and Enjoy

Let the salad sit for about 10 minutes. This is when the flavors really mingle and the pasta soaks in all those punchy, tangy notes. Then, just serve and enjoy every bold, hearty bite.

Pro Tips for Making the Recipe

Don’t Overcook the Pasta: Al dente is key! Overcooked pasta will become mushy once dressed.
Cool Pasta Thoroughly: Rinse well and drain completely to avoid a watery salad.
Slice Ingredients Evenly: Uniform bites mean every forkful gets a bit of everything.
Mix Just Before Serving: For the freshest taste and to preserve the creamy texture of the cheese.
Let It Rest: Seriously, those 10 minutes make a difference—don’t skip!

How to Serve

Every bite of this Italian Sub Pasta Salad is substantial enough to stand alone, but here’s how to make it an even bigger hit:

As a Main: Serve on a big platter, garnished with extra fresh basil and a sprinkle of black pepper.
On the Side: Perfect with grilled chicken, burgers, or alongside a hearty soup.
Picnic Ready: Great at room temp—just pack in a chilled container, and you’re picnic-bound.
Lunchbox Hero: Portion into containers for grab-and-go lunches all week.

Tip: Pair with crusty bread and a crisp Italian white wine if you want to make it feel extra special.

Make Ahead and Storage

Storing Leftovers

After prepping, keep leftovers sealed in an airtight container in the fridge. For the best flavor and texture, enjoy within 3 days. Be aware, the longer it sits, the drier the pasta becomes—just add a splash of olive oil and vinegar to revive it.

Freezing

Due to the cheese and fresh veggies, freezing isn’t recommended as it can affect the texture. This salad is at its best fresh!

Reheating

This salad is actually best served cold or at room temperature. If you just prefer a hint of warmth, let it stand out of the fridge for 10–15 minutes before serving.

FAQs

Can I make Italian Sub Pasta Salad ahead of time?

Absolutely! It can be prepped up to a day in advance. In this case, you might want to reserve a bit of dressing to add just before serving to freshen up the flavors.
What if I don’t like olives or chillies?

No problem! Just skip or replace them with roasted peppers, capers, or even mild pickles. Build your ideal salad—this recipe is super flexible.
Can I use a different pasta shape?

Definitely. Any sturdy, short pasta shape works beautifully—penne, rotini, or fusilli are all excellent options and catch the dressing nicely.
How can I keep the salad from drying out?

If making ahead, save extra dressing to add just before serving, or simply toss in a splash each of olive oil and vinegar. That little refresh brings the pasta back to life.

Final Thoughts

This Italian Sub Pasta Salad is simply bursting with bold flavors, lively textures, and real deli-shop charm. It’s quick, adaptable, and just plain delicious—a go-to option for speedy weeknight dinners, effortless entertaining, or hearty lunches. Load up your favorite ingredients, trust your taste buds, and don’t overthink it. Dive in and enjoy every vibrant, hearty forkful—you may just have found your new favorite pasta salad!