Italian Sub Pasta Salad Recipe with Salami and Mozzarella

Italian sub pasta salad is an Italian-American deli-sandwich-inspired dish of pasta, salami, provolone, mozzarella, crisp vegetables, and a tangy oregano dressing. It brings the familiar savory, briny flavors of an Italian sub to a bowl, making it easy to serve at picnics, potlucks, and casual dinners; versions vary with the fillings people like best.

Ingredients

1 pound (454 g) rotini or other short pasta
1 tablespoon (15 g) kosher salt, for the pasta water
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
2 tablespoons (30 g) mayonnaise
1 teaspoon (5 g) Dijon mustard
1 teaspoon (1 g) dried oregano
1 small garlic clove (about 3 g), finely grated or minced
½ teaspoon (2 g) kosher salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
6 ounces (170 g) Genoa salami, cut into bite-size pieces
6 ounces (170 g) provolone, cut into bite-size cubes
8 ounces (227 g) small mozzarella balls, drained and halved if large
1½ cups (225 g) cherry tomatoes, halved
½ cup (75 g) sliced pepperoncini, drained, plus 1 tablespoon (15 ml) of the brine
½ cup (75 g) finely diced red onion
½ cup (75 g) sliced black olives, drained
2 cups (100 g) thinly shredded iceberg lettuce
2 tablespoons (8 g) chopped fresh parsley, optional

Instructions

Prepare the vegetables and mix the dressing. While you bring a large pot of water to a boil, halve the tomatoes and mozzarella if needed, dice the onion, slice the salami and provolone, and drain the olives and pepperoncini. In a large serving bowl, whisk together the olive oil, red wine vinegar, mayonnaise, Dijon, oregano, garlic, ½ teaspoon salt, pepper, and pepperoncini brine. The mayonnaise helps the oil and vinegar cling to the pasta, while the brine adds a little salty, pickled flavor. This recipe’s 25-minute prep estimate includes these cutting and mixing tasks.
Cook the pasta. Add the tablespoon of salt to the boiling water, then add the rotini. Cook according to the package directions until just al dente, usually about 9 to 11 minutes. Pasta that is slightly firm holds its shape better after chilling than pasta cooked until very soft. Taste a piece near the end of the suggested time rather than relying only on the timer.
Cool and drain it well. Drain the pasta in a colander and rinse briefly under cool running water, tossing it gently, until it is no longer hot. This stops the cooking and cools the pasta enough to mix with the cheese and vegetables. Let it drain thoroughly; excess water can dilute the dressing and collect at the bottom of the bowl. The listed 10 minutes of cook time covers the pasta cooking, with a little room for draining and cooling.
Dress the pasta. Add the cooled pasta to the bowl of dressing and toss until the spirals are evenly coated. Give it a minute to settle, then toss again so dressing that slipped to the bottom is picked up. If the pasta is still warm, wait until it has cooled before adding the mozzarella, since warmth can soften the cheese.
Add the sub fillings. Fold in the salami, provolone, mozzarella, tomatoes, pepperoncini, red onion, and olives. Mix gently so the cheese stays in distinct pieces and the tomatoes do not get crushed. Taste a forkful and adjust with a little more salt, black pepper, vinegar, or pepperoncini brine as needed. Salami, olives, cheese, and pickled peppers all bring salt, so taste before adding much extra.
Chill the salad. Cover the bowl and refrigerate for 30 minutes before serving. This gives the pasta time to take on the dressing and lets the flavors mingle. If the salad seems a little dry after chilling, stir in a spoonful of olive oil or vinegar, or a small splash of water, rather than pouring in a lot of dressing at once.
Finish just before serving. Fold in the shredded iceberg lettuce and parsley, if using. Taste once more and make any final seasoning adjustments. Adding the lettuce at the end keeps it crisp instead of letting it wilt in the acidic dressing. Serve chilled or cool, not warm.

Tips

Keep the pasta firm and dry. Cook it only to al dente, rinse it briefly to stop the cooking, and drain it well. Overcooked pasta can turn soft as it absorbs dressing, and water clinging to the noodles makes the salad bland.
Cut the add-ins to a similar size. Bite-size pieces of salami, provolone, and vegetables are easier to eat with a fork and distribute more evenly through the pasta. If using mozzarella pearls, leave small ones whole; halve larger balls so they are easier to mix and serve.
Season after the ingredients are combined. The cured meat, cheeses, olives, and pepperoncini contribute salt, and their saltiness can vary by brand or type. Start with the measured amount in the dressing, chill the salad, then taste and adjust before serving.
Use a practical cheese swap if needed. If provolone is unavailable, mild cheddar or Monterey Jack will work, though they make the salad less like an Italian sub. Small cubes are preferable to shredded cheese, which can clump and disappear into the dressing.

Serving Suggestions

Serve this salad as a substantial side at a cookout, picnic, or potluck, alongside grilled vegetables, corn on the cob, or a simple green salad. It also works as a casual lunch on its own, since it includes pasta, cheese, and salami. For a buffet, set it out in a chilled serving bowl and provide a large spoon so guests can scoop up the mix of pasta and fillings.

If serving outdoors, keep the bowl cold and return it to the refrigerator between servings; do not leave it sitting out for hours. You can set the serving bowl over a larger bowl filled with ice to help keep the salad cool during a meal. Offer extra pepperoncini or red wine vinegar at the table for anyone who wants a sharper, more tangy bite.

Variations

Change the pasta shape: Rotini catches dressing well, but fusilli, farfalle, penne, or small shells are good alternatives. Choose a sturdy short shape that is easy to toss with the chunky ingredients. Whole-wheat pasta can be used; its nutty flavor will be more noticeable, and the texture may be a little firmer.

Adjust the deli fillings: Replace some or all of the salami with sliced ham or turkey, or use a mix of salami and capicola if it is available. For a meat-free version, omit the salami and add extra mozzarella, chickpeas, or marinated artichoke hearts. Artichoke hearts bring a soft, tangy texture, while chickpeas make the bowl heartier and less deli-like.

Make it more or less tangy: For extra bite, increase the pepperoncini or add a teaspoon of brine at a time. If you prefer milder flavors, use less onion and pepperoncini, or rinse the onion briefly under cold water and pat it dry. You can substitute chopped banana peppers for pepperoncini; they are similar in role, though their heat and sweetness vary.

Make the dressing without mayonnaise: Leave out the mayonnaise and use an additional tablespoon (15 ml) of olive oil, or whisk in plain Greek-style yogurt for a tangier, creamier dressing. The yogurt version tastes less like a classic oil-and-vinegar sub dressing and should be kept chilled until serving.

Storage and Reheating

Refrigerate the salad within 2 hours of making it, or within 1 hour if the surrounding temperature is above 90°F (32°C). Store it in a covered airtight container and use it within 3 to 4 days. For the freshest texture, keep the shredded lettuce separate and fold it into only the portions you plan to serve. If all the lettuce has already been mixed in, the salad is still fine to eat while properly refrigerated, but the leaves will soften over time.

The pasta may absorb dressing as it sits. Before serving leftovers, stir them and add a small splash of olive oil, red wine vinegar, or water if they seem dry; taste before adding salt. This is a cold pasta salad, so reheating is not recommended. Avoid leaving a serving bowl at room temperature for more than 2 hours, and discard any portion that has been left out longer than that rather than saving it for later.

Frequently Asked Questions

Can I make Italian sub pasta salad ahead of time?

Yes. You can make and dress the pasta salad a day ahead, cover it, and refrigerate it. For the best texture, hold back the shredded lettuce and parsley until just before serving. Give the salad a good stir and taste it again after chilling, since the pasta may have absorbed some of the dressing.

Should I rinse pasta for pasta salad?

For this cold salad, a brief rinse with cool water is useful: it stops the pasta from cooking further and cools it before it meets the cheese and vegetables. Drain it well afterward. For a hot pasta dish, rinsing is usually unnecessary because it removes surface starch that can help sauce cling.

Can I use a different dressing?

Yes. A simple red wine vinaigrette or a bottled Italian-style dressing can stand in for the homemade dressing. Start with about ¾ cup (180 ml), toss it with the pasta, and add more only if needed. Bottled dressings differ in saltiness and intensity, so taste the salad before adding extra seasoning.

What can I use instead of pepperoncini?

Sliced banana peppers are the closest easy substitute and bring a similar pickled tang, although their sweetness and heat can differ. Mild pickled jalapeños work if you want more heat. If you leave out pickled peppers entirely, add a teaspoon or two of red wine vinegar to the dressing to replace some of their acidity.

Can I freeze this pasta salad?

Freezing is not recommended. The tomatoes and lettuce become watery, and the cheese and dressing can change texture after thawing. Make only the amount you expect to use within 3 to 4 refrigerated days, and add lettuce to individual portions as you serve them.

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