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

Description

This Italian Sub Pasta Salad blends all the classic flavors of an Italian sub into a hearty, refreshing pasta salad. Packed with tender pasta, savory deli meats, mozzarella, fresh veggies, and a zesty homemade vinaigrette, it’s perfect for gatherings, potlucks, or a delicious make-ahead lunch.

Ingredients

Units Scale

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 of Garlic, minced
1/2 tsp Sugar
1/4 tsp Salt
1/4 tsp Black Pepper

Pasta Salad

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

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil, then add the pasta. Cook until al dente according to package instructions. Drain and immediately rinse under cold water to stop the cooking process. Shake the pasta well to remove excess water and transfer to a large mixing bowl.
Prepare the Dressing: In a small mixing bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, sugar, salt, and black pepper. Whisk the ingredients together vigorously until emulsified and fully combined.
Combine Salad Ingredients: Add the quartered tomatoes, halved mozzarella balls, sliced pepperoni, salami, deli-style turkey, black olives, guindilla chillies, finely diced basil leaves, and sliced red onion to the bowl with the cooled pasta.
Dress the Salad: Whisk the dressing once more, then pour it evenly over the pasta and toppings. Gently toss everything together until the salad is well coated and ingredients are distributed evenly.
Rest and Serve: Allow the salad to rest for about 10 minutes. This gives the flavors time to blend and lets the pasta absorb some of the dressing. Serve chilled or at room temperature.

Notes

Turkey: Deli-style thinly sliced turkey works best, but you can substitute with chicken or ham if preferred.
Chillies: Guindilla chillies in brine are mild; keep seeds in for flavor. Substitute with any brined deli/antipasto chillies found near jarred olives or sun-dried tomatoes.
Make Ahead: This salad can be made up to 3 days in advance and stored in the fridge. For best texture and flavor, consume within the first day as it can dry out over time.
Serving Size: Nutritional info is based on dividing the recipe into 5 servings.

Nutrition

Serving Size: 1/5 of recipe
Calories: 697 kcal
Sugar: 3.6 g
Sodium: 1042 mg
Fat: 41.42 g
Saturated Fat: 10.6 g
Unsaturated Fat: 28 g
Trans Fat: 0.3 g
Carbohydrates: 62.31 g
Fiber: 9 g
Protein: 20.89 g
Cholesterol: 59 mg