This is exactly the kind of pasta salad you’ll find yourself making all summer long. If you’re searching for summer salad ideas, this one is packed with bold flavors, easy to throw together, and always a hit with a crowd.
It’s the sort of dish that even picky eaters go back for, which makes it perfect for cookouts, gatherings, or simple weeknight dinners. Best of all, it comes together without much effort, making it an easy choice when you want something reliable and satisfying.
The Italian sub-inspired dressing is where so much of the flavor comes from. It starts with extra virgin olive oil and red wine vinegar, then gets a boost from garlic and oregano for that classic savory bite.
A little Dijon mustard adds extra depth while also helping the dressing come together smoothly. At first, the flavors are pretty bold, but once the dressing coats the pasta and everything sits together, it mellows into the perfect balance.
It’s fresh, flavorful, and the kind of pasta salad that disappears quickly every time it hits the table.
Italian Sub Pasta Salad
This is exactly the kind of pasta salad you’ll find yourself making all summer long. If you’re searching for summer salad ideas, this one is packed with bold flavors, easy to throw together, and always a hit with a crowd.
Ingredients
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 EACH: Salt, Black Pepper
Pasta Salad
- 350g / 12.3oz Short-Cut Pasta (here I use Gemelli)
- 125g / 4.4oz EACH: Baby Plum Tomatoes, Mozzarella Balls (tomatoes quartered, mozzarella balls halved)
- 75g / 2.6oz EACH: Pepperoni, Salami, Deli-Style Turkey (all 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 finely diced Fresh Basil Leaves
- 1/2 small Red Onion, finely sliced
Instructions
Step-By-Step Instructions
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Notes
- “Deli-style” turkey refers to the thinly sliced turkey typically used for sandwiches. Turkey works especially well in this recipe, but sliced chicken or ham can also be used.
- Guindilla chilies packed in brine are usually fairly mild, so the seeds can be left in. If you can’t find them, look for jarred chilies near the olives, sun-dried tomatoes, or other antipasto ingredients. If you’re sensitive to spice, taste one first and adjust the amount to your preference.
- This dish can be made ahead and stored tightly covered in the refrigerator for up to 3 days. For the best texture, it’s recommended to enjoy it sooner rather than later, as it may become drier over time.
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