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Italian Sub Pasta Salad is what I turn to when I want all the bold flavors of a classic Italian deli sandwich but crave something cool and refreshing. This dish brings together zesty meats, cheeses, pickled veggies, and crisp lettuce with perfectly cooked pasta for the ultimate crowd pleaser. I love making this for big family picnics because it is as satisfying as a sub roll but a whole lot more fun to eat.
The first time I served this was at a backyard BBQ and everyone kept sneaking second helpings before I even set out the main course. Now it is my go-to for potlucks because it always disappears fast.
Ingredients
- Dry pasta: such as Goodles Loopdy-Loos I love a twisty shape for catching the dressing
- Salami chopped: choose good quality with plenty of pepper for the best flavor
- Mini pepperoni: these small rounds distribute evenly for a meaty bite in every forkful
- Muenster cheese cubed: its creaminess balances the briny veggies
- Provolone cheese cubed: opt for provolone piccante for more flavor depth
- Banana peppers chopped: pick a jar that is bright yellow and firm for tangy crunch
- Sliced black olives: look for matte black and plump olives for a nice briny note
- Pink onion chopped: go for a mild variety to avoid overpowering the salad
- Grape tomatoes halved: juicy tomatoes add fresh sweetness
- Romaine lettuce shredded: super crisp romaine stands up well to dressing
Step-by-Step Instructions
- Cook the Pasta:
- Start by bringing a large pot of salted water to a boil. Add your dry pasta and cook according to the package instructions or stop at just al dente for the best texture. Once cooked drain and rinse under cold water to chill the noodles fast. Shake vigorously to remove extra water before transferring to a big mixing bowl.
- Combine Meats Cheeses and Veggies:
- Add the chopped salami mini pepperoni cubed muenster and provolone banana peppers sliced olives chopped onion halved grape tomatoes and shredded romaine to the bowl with the pasta. Use large spoons to gently toss so everything is distributed evenly.
- Prepare and Add Dressing:
- In a separate small bowl whisk together your preferred Italian sub dressing. This can be classic Italian vinaigrette or a zippy hoagie spread. Be thorough so it emulsifies and coats everything.
- Dress and Chill:
- Pour the dressing evenly over the salad ingredients. Toss very well so every bit is glossy. Cover tightly with plastic wrap and refrigerate for at least one hour so the flavors really meld. When ready to serve give it one more toss for good measure.
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My favorite part has to be the banana peppers. Their tangy crunch lights up the whole salad and always reminds me of eating hoagies on boardwalk picnics with my cousins every summer.
Storage Tips
This pasta salad holds up beautifully for up to two days in the fridge. Store it in a covered container and make sure to toss again before serving as some settling may occur. If the salad seems a bit dry stir in a spoonful of olive oil or a splash of dressing to freshen it up.
Ingredient Substitutions
You can change up the salad depending on what you have. Try switching the muenster for mozzarella or even cheddar if you like it sharp. Use hot capicola instead of salami if you want more spice. Fresh red bell pepper also works if you are not a fan of banana peppers.
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Serving Suggestions
Pile this pasta salad high on a platter with extra shredded lettuce scattered on top for a deli shop look. It makes a perfect side with grilled sausage or alongside a simple vegetable soup. For parties I like to scoop it into small cups so everyone gets their own serving.
Cultural and Historical Context
The inspiration for this salad comes from the classic Italian American sub sandwich stacked with meats cheeses and picked veggies. Turning that into a pasta salad not only makes it easier for groups but spotlights the fun tradition of remixing favorite comfort foods.
Frequently Asked Questions
- → What type of pasta works best?
Short, sturdy shapes like rotini, penne, or the fun Loopdy-Loos hold dressing and mix-ins well. Cook until al dente for the best texture.
- → Can I substitute meats or cheeses?
Yes, swap in turkey, ham, cheddar, or mozzarella as desired. Mix and match your favorite deli options for variety.
- → How long does this salad keep?
It stays fresh and flavorful in the fridge for up to two days. Cover tightly and toss before serving again.
- → Is the pepper relish required?
While optional, spicy or sweet pepper relishes add zip. Try hoagie spread or a jarred hot pepper mix if available.
- → What's a good way to serve this dish?
Serve chilled, either as a main course or alongside grilled meats. Add more lettuce or crunchy veggies for extra freshness.