Deli-Style Pasta Salad

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

• Use a different pasta shape: Replace the rotini with bow tie pasta, shells, penne or even cheese-filled tortellini for extra richness. Want to sneak in some extra fiber and protein? Try whole wheat or chickpea pasta for a healthier twist.
• Try other meats: Add cubed ham or grilled diced chicken for a protein boost.
• Switch the cheese: Instead of provolone, try tiny mozzarella pearls, cubes of sharp cheddar or crumbled feta for a tangier flavor.
• Upgrade the mix-ins: The best part about pasta salad recipes? You can easily customize them with your favorite mix-ins. Add artichoke hearts, roasted red peppers or sun-dried tomatoes for a punch of flavor, or sneak in more veggies such as chopped cucumbers, carrots, broccoli or cauliflower florets.
• Add a spicy element: Toss pepperoncini slices or banana peppers into the pasta salad, or add a pinch of crushed red pepper flakes to the dressing for some zip.

How to Store Deli-Style Pasta Salad

Store any leftover pasta salad in an airtight container in the refrigerator. Before serving, stir it to redistribute the dressing. If you make it more than a day ahead, add a splash of red wine vinegar to perk the flavors back up.

How long does deli-style pasta salad last?

This deli-style pasta salad will last up to four days in the fridge. If the pasta soaks up some of the dressing after a day or two, add a drizzle of olive oil or a splash of red wine vinegar to freshen it up.

Deli-Style Pasta Salad Tips

Why should you rinse pasta when making a pasta salad?

Rinsing pasta under cool water stops it from cooking further, keeping the noodles firm instead of mushy. It also cools the pasta quickly, so it’s ready to be mixed with the other ingredients. Cooling is key to keeping the cheese from melting and the veggies crisp and fresh.

How can I make this pasta salad vegetarian?

To make a vegetarian deli-style pasta salad, leave out the salami and bulk up the salad with canned chickpeas, kidney beans or white beans for extra texture and plant-based protein. The cheese, veggies and zippy dressing will still give the salad plenty of flavor.

What goes well with deli-style pasta salad?

This pasta salad is a potluck star and pairs perfectly with everything from turkey club sandwiches and grilled chicken to juicy cheeseburgers. You can also enjoy it on its own for a light lunch or make it the centerpiece of a picnic spread. Here’s a pro tip: Add a side of crusty bread or garlic knots to soak up any extra dressing.