Enjoy a rainbow of colors, flavors and textures with this deli-style pasta salad. It tastes even better the next day.
If your go-to sub shop order is an Italian hoagie, you’ll love this deli-style pasta salad. Tender, twisty pasta is mixed with colorful veggies, savory salami, briny olives and plenty of cheese, and it’s all tossed in a tangy, herby homemade vinaigrette. This pasta salad tastes even better the next day, making it a perfect dish to prep ahead of time for potlucks, picnics or easy weekday lunches.
Deli-Style Pasta Salad Ingredients
Pasta: This recipe calls for tricolor rotini to give the salad a colorful aesthetic and great texture, but any short pasta shape works. Penne, small shells or bow ties will all hold the dressing well. Be sure to rinse your pasta after cooking to stop the cooking process and keep it al dente.
Salami: Choose your favorite variety—regular, spicy or even turkey salami—and julienne it into strips about the same length as the pasta
Cheese: Cubed provolone brings creaminess, while grated Parmesan adds a salty, nutty finish. Feel free to swap in mini mozzarella balls or mild cheddar cubes if that’s what you have.
Olives: Sliced and canned olives are convenient, but you can easily pit and slice your favorite variety. Just press them with the flat side of a chef’s knife to loosen them up before working the pit out.
Veggies: Red onion, zucchini and colorful bell peppers bring crunch and freshness to the pasta salad. Chop everything small so the pieces don’t overwhelm the pasta, and soak onion slices in salt water if needed to remove some sharpness.
Parsley: A handful of chopped parsley brightens the dish with its fresh, herby flavor.
Homemade dressing: The pasta is coated with a zesty mix of olive oil, red wine vinegar, garlic, ground mustard and classic Italian herbs.
Tomatoes: Fresh tomatoes add bites of juicy sweetness. Add them just before serving—we don’t add them earlier because they can turn mushy in the fridge.
Directions
Step 1: Cook the pasta
Bring a large pot of water to a boil, and cook the pasta al dente according to the package directions. Drain, then rinse under cold water to stop the cooking process.
Editor’s Tip: Don’t forget to salt the pasta water for more flavorful noodles.
Step 2: Combine pasta salad ingredients
Transfer the cooled pasta to a large mixing bowl. Add the salami, provolone, olives, red onion, zucchini, bell peppers, parsley and Parmesan.
Step 3: Make the vinaigrette
Combine the olive oil, red wine vinegar, garlic, mustard, basil, oregano, salt and pepper in a jar with a tight-fitting lid. Shake them well until the dressing is emulsified.
Editor’s Tip: No jar on hand? Whisk the dressing ingredients together in a small bowl.
Step 4: Dress and chill the pasta salad
Pour the vinaigrette over the pasta salad and toss until it’s evenly coated. Cover the bowl and refrigerate the pasta salad for at least eight hours or overnight.
Step 5: Finish and serve
Before serving, toss the salad again to redistribute the mix-ins and dressing. Garnish it with fresh tomato wedges.
Recipe Variations
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