All the bold, tangy, meaty flavors of a classic Italian sub—transformed into a colorful, crowd-pleasing pasta salad.
This is not your average pasta salad. Inspired by the flavors of a deli grinder sandwich, this dish features tender pasta tossed with crisp veggies, bold deli meats, sharp provolone cheese, and a zesty dressing made with mayo, red wine vinegar, and banana pepper brine. It’s a dish that not only holds up in the fridge—it gets better with time, making it the perfect make-ahead recipe for potlucks, picnics, BBQs, or any summer gathering.
I first made this when I was tired of the usual macaroni salad and wanted something that felt a little more exciting. Now, it’s my go-to potluck recipe—and everyone asks for the recipe.
Ingredients
For the Salad:
- 12 oz rotini pasta (or other short pasta)
- ½ cup sliced banana peppers (plus 2 tablespoons of their juice)
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 4 oz sliced salami, chopped
- 4 oz deli turkey breast, chopped
- 4 oz sliced provolone cheese, chopped
For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 tablespoons banana pepper juice (from the jar)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta quickly. This also prevents sticking.
Step 2: Make the Dressing
In a small bowl, whisk together the mayonnaise, red wine vinegar, banana pepper juice, garlic powder, oregano, and a pinch of salt and pepper. Adjust seasoning to taste.
Step 3: Prep the Mix-Ins
While the pasta cools, chop the salami, turkey, provolone cheese, banana peppers, and tomatoes. Thinly slice the red onion.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled pasta, meats, cheese, vegetables, and banana peppers. Pour the dressing over the top and toss everything together until evenly coated.
Step 5: Chill or Serve
You can serve the pasta salad immediately, but it tastes even better after a few hours (or overnight) in the refrigerator. If making ahead, store in an airtight container and toss again before serving. You may want to add a little extra dressing or a splash of vinegar if the pasta absorbs too much moisture while chilling.
Tips for the Best Pasta Salad
- Use short pasta with ridges (like rotini or fusilli) to hold onto the dressing.
- Rinse pasta under cold water to stop the cooking process and keep the texture just right.
- Customize it with your favorite deli meats, cheeses, or even add olives, cucumbers, or roasted red peppers.
- Add extra dressing before serving leftovers to freshen it up and restore moisture.
Make It Your Own
- Swap provolone for mozzarella cubes or shredded Parmesan.
- Use pepperoni or prosciutto instead of salami for a different flavor.
- Add fresh herbs like basil or parsley for extra color and brightness.
- Make it spicy with a pinch of red pepper flakes or hot banana peppers.
Storage
- Store in the refrigerator in a sealed container for up to 4 days.
- Toss with extra dressing or a splash of vinegar before serving leftovers.
This Deli-Style Pasta Salad is a guaranteed hit, whether it’s sitting next to grilled burgers or taking center stage at your summer potluck. It’s everything you love about a good sub sandwich, just in pasta form—and best of all, you can make it ahead and not worry about a thing.