Easy Cold Italian Sub Pasta Salad
This Italian sub pasta salad is the cold, filling, no-oven dinner you want when it is too hot to cook. It has all the flavor of a classic deli sub tossed with pasta, salami, ham, pepperoni, provolone, tomatoes, cucumbers, banana peppers, olives, and tangy Italian dressing.
When it is 102 degrees outside, dinner needs to be easy, cold, and not require turning the kitchen into a punishment chamber.
That is exactly why this recipe works so well.
Why You’ll Love This Cold Italian Sub Pasta Salad
This pasta salad is cool, hearty, and full of flavor.
It works for dinner, lunch, meal prep, potlucks, cookouts, or those nights when everyone is hungry but you aren’t emotionally available for a real cooking situation.
You can make it ahead.
You can use what you already have.
You can serve it straight from the fridge.
That is a summer win, especially when the South feels like someone left the oven on broil.
What Is Italian Sub Pasta Salad?
Italian sub pasta salad is a cold pasta salad inspired by a classic Italian deli sandwich.
Instead of layering meats, cheese, vegetables, and dressing onto a roll, everything gets chopped and tossed with pasta.
It has the same savory, tangy, slightly salty flavor of an Italian sub, but in a cold pasta salad form that is perfect for warm weather.
Think of it as a deli sandwich that finally got practical.
Ingredients for Italian Sub Pasta Salad
For the Pasta Salad
- 1 pound rotini, penne, bowtie, or elbow pasta
- 1 cup chopped salami
- 1 cup chopped ham
- 1 cup chopped pepperoni
- 1 1/2 cups cubed provolone cheese
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumber
- 1/2 cup sliced banana peppers
- 1/2 cup sliced black olives or green olives
- 1/4 cup finely chopped red onion
- 1/2 cup chopped romaine or iceberg lettuce, optional and best added right before serving
For the Dressing
- 3/4 cup Italian dressing
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt, only if needed
- 1 tablespoon banana pepper juice, optional but very good
How To Make Cold Italian Sub Pasta Salad
Cook the pasta in salted water according to the package directions.
For pasta salad, I like to cook the pasta just a little past al dente. Cold pasta firms up as it chills, and nobody wants pasta salad that tastes like tiny rubber elbows.
Drain the pasta and rinse it under cold water until completely cooled.
Add the cooled pasta to a large bowl.
Add the chopped salami, ham, pepperoni, provolone, tomatoes, cucumber, banana peppers, olives, and red onion.
In a small bowl, whisk together the Italian dressing, mayonnaise, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, black pepper, and banana pepper juice.
Pour the dressing over the pasta salad and toss well.
Cover and refrigerate for at least 30 minutes. One hour is even better if you have the time.
Right before serving, stir the pasta salad again. If it looks a little dry, add another splash of Italian dressing.
If using lettuce, add it right before serving so it stays crisp.
Easy Italian Sub Pasta Salad Recipe Variations
Make It More Like a Grinder Salad
Add shredded lettuce, extra red onion, and a little extra mayo to the dressing.
Make It Spicy
Add pepperoncini, crushed red pepper flakes, or spicy salami.
Make It Cheaper
Use just ham and pepperoni instead of three different meats.
Make It Heartier
Add chickpeas or white beans.
Make It Lighter
Use turkey pepperoni, turkey ham, and light Italian dressing.
What To Serve With Italian Sub Pasta Salad
This cold Italian sub pasta salad can stand alone as a meal, but it also works beautifully as a side dish.
Serve it with chips, watermelon, fresh fruit, pickles, or a simple green salad.
If you are planning a summer meal, this would also be great with my Easy Baked Garlic Herb Chicken Legs.
For another cold side dish, you may also love My Mama’s Macaroni Salad.
And if you want another easy potluck-style salad, try this El Conquistador Taco Salad.
Hot Weather Food Safety Tip
This pasta salad has deli meat and cheese, so keep it cold.
The USDA recommends keeping cold foods at 40°F or below. If the temperature is above 90°F, perishable food should be refrigerated within 1 hour. You can read more in this USDA guide on keeping summer salads chilled: Cool for the Summer: Keep Your Favorite Salads Chilled.
Basically, do not let this sit out on the picnic table all afternoon while everyone wanders around pretending they are not melting.
Keep it chilled until serving, and pop leftovers back into the fridge quickly.
How Long Does Italian Sub Pasta Salad Last?
This pasta salad will keep in the refrigerator for about 3 days.
Store it in an airtight container.
If the pasta soaks up too much dressing, stir in a little extra Italian dressing before serving.
Can You Make This Pasta Salad Ahead Of Time?
Yes. This is a great make-ahead recipe.
You can make it several hours ahead or even the night before.
For the best texture, wait to add the lettuce until right before serving.
You may also want to hold back a little dressing and stir it in just before serving.
Can I Use Bottled Italian Dressing?
Absolutely.
This is not a recipe that needs to be precious.
Use a bottled Italian dressing you already like. Then stir in a little mayo, Dijon mustard, red wine vinegar, and banana pepper juice to make it taste more like a creamy deli-style dressing.
What Pasta Works Best For Pasta Salad?
Rotini is my favorite because the little twists hold onto the dressing.
Penne, bowtie, elbow macaroni, and small shells also work well.
Avoid long pasta like spaghetti or fettuccine. This recipe needs bite-sized pasta that can scoop up the good stuff.
Can I Add Lettuce To Pasta Salad?
Yes, but add it right before serving.
Lettuce gives this cold Italian sub pasta salad that real sandwich-shop flavor, but it will wilt if it sits too long in the dressing.
Romaine and iceberg are the best choices because they stay crisp longer.
Final Thoughts
This cold Italian sub pasta salad is exactly the kind of meal you need when it is too hot to cook, too hot to think, and too hot to deal with one more complicated dinner plan.
It is cool, filling, easy to make ahead, and packed with big deli flavor.
Serve it for dinner, take it to a cookout, or keep it in the fridge for easy lunches.
Summer cooking does not need to be dramatic.
Sometimes the smartest thing you can do is boil pasta once, chop a few things, and let the refrigerator do the rest.
Related Recipes You May Like
- My Mama’s Macaroni Salad
- Easy Baked Garlic Herb Chicken Legs
- Traditional Alabama White Sauce Recipe
- El Conquistador Taco Salad
Easy Cold Italian Sub Pasta Salad Recipe
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large spoon or spatula
- Airtight container for chilling and storing
Ingredients
- 1 pound rotini penne, bowtie, or elbow pasta
- 1 cup chopped salami
- 1 cup chopped ham
- 1 cup chopped pepperoni
- 1 1/2 cups cubed provolone cheese
- 1 cup cherry tomatoes halved
- 1 cup chopped cucumber
- 1/2 cup sliced banana peppers
- 1/2 cup sliced black olives or green olives
- 1/4 cup finely chopped red onion
- 1/2 cup chopped romaine or iceberg lettuce optional
Dressing
- 3/4 cup Italian dressing
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt only if needed
- 1 tablespoon banana pepper juice optional
Instructions
- Cook pasta in salted water according to package directions.
- Drain and rinse with cold water until the pasta is completely cooled.
- Add cooled pasta to a large mixing bowl.
- Add salami, ham, pepperoni, provolone, tomatoes, cucumber, banana peppers, olives, and red onion.
- In a small bowl, whisk together Italian dressing, mayonnaise, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, black pepper, and banana pepper juice.
- Pour dressing over the pasta salad.
- Toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes.
- Stir again before serving.
- Add lettuce right before serving, if using.
- Add a little extra Italian dressing before serving if the pasta salad has soaked up too much dressing.
Notes
