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This Italian Hoagie Pasta Salad Is Way Better Than The Sandwich

ByDonna Garrison

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If you love a classic Italian sub but need something easier for year round meals or sides, this Hoagie Pasta Salad brings all the bold deli flavors in a quick, no-fuss bowl. No oven. No fuss. Just creamy dressing, salty meats, sharp provolone, tangy pepperoncinis, and crisp lettuce in every pasta bite.

This is my go-to picnic side, lazy dinner solution, and potluck favorite. If you’re juggling last-minute prep, chaotic schedules, or just don’t feel like cooking, this salad’s your secret weapon.

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Best Italian Sub Salad Recipe

Close-up of a vibrant Italian hoagie pasta salad in a glass bowl, featuring creamy penne pasta mixed with lettuce, cherry tomatoes, red onions, sliced deli meats, provolone cheese squares, and a sprinkle of fresh parsley. The colorful dish is set against a red and white checkered cloth for a BBQ-style presentation.

This Italian Hoagie Pasta Salad was inspired by my go-to order at our neighborhood deli, it takes everything you love about a classic Italian sub and turns it into a cold, creamy, flavorful pasta salad.

The first time I made this recipe, I had about 30 minutes before my daughter’s school picnic, zero time to shop, and a fridge full of random deli drawer leftovers. I threw it all together, pepperoni, provolone, a half-box of pasta, and hoped for the best.

It disappeared so fast, I had people texting me for the recipe before the day was over.

Since then, it’s become our go-to for summer gatherings, lazy weeknights, and even road trip or camping meals in the cooler.

No toasting. No soggy buns. Just big sandwich energy, in a bowl.

I’ve adapted it over time with the addition of spicy pepperoncinis, extra deli meats and lettuce… but that sub taste is still there. It’s so good you won’t even miss the bread.

One of the easiest pasta salad recipes you can make for summer and all year round.

Overhead view of ingredients for an Italian hoagie cold pasta salad, including chopped deli meats, cheese slices, red onion, penne pasta, banana peppers, mayonnaise, herbs, and dressing, followed by a close-up of the finished creamy pasta salad in a glass bowl.

⭐️ Try this quick Zesty Italian Pasta Salad, and creamy broccoli pasta salad for more fun sides, or light dinner ideas for busy weeks.

Why You’ll Love This Hoagie Salad

  • Quick to throw together: Just cook the pasta, chop your hoagie fixings, and mix it all up. A no oven meal, that needs just a little boiling of the pasta.
  • Big deli flavor: Salami, pepperoni, provolone, and pepperoncinis bring that Italian sub vibe in every bite.
  • Great for meal prep: The flavors actually improve after a an hour or two in the fridge.
  • Feeds a hungry crew: Perfect for BBQs, potlucks, or busy weeknights when you need a no-fuss, filling meal.
  • Kid-approved: Familiar ingredients like pasta, cheese, and deli meats make this cold pasta salad an easy win with kids and adults alike.
A close-up of a bowl of creamy Italian sub pasta salad, packed with penne pasta, cherry tomatoes, romaine lettuce, provolone cheese squares, red onion, and assorted deli meats like ham and pepperoni. The salad is tossed in a creamy herb dressing and garnished with chopped parsley, set beside a red and white checkered napkin for a fresh, homemade look.

Ingredients for the Best Hoagie Pasta Salad

Overhead view of neatly arranged ingredients for an Italian sub pasta salad, including bowls of penne pasta, cherry tomatoes, lettuce, red onion, pepperoncinis, and sliced deli meats like ham, salami, and pepperoni. Also shown are provolone cheese, mayonnaise, red wine vinegar, Italian dressing, parsley, garlic powder, Italian seasoning, and salt and pepper, all labeled with bold text on a white marble surface.

For the Salad:

  • 8 oz penne pasta (½ regular box)or rotini, bowtie — whatever’s in the pantry)
  • 3 slices Genoa salami, chopped
  • 3 slices ham, chopped
  • 12 slices pepperoni, halved
  • 3 slices provolone cheese, chopped
  • ¾ cup lettuce, chopped (romaine holds up best)
  • 15 cherry tomatoes, halved
  • ¼ cup red onion, diced
  • 3 pepperoncinis, sliced
  • Fresh parsley, chopped (for garnish) (about 1 tbsp or less)

For the Dressing:

Substitution ideas: Use turkey or vegetarian deli slices if needed. Banana peppers or pickled jalapeños work in place of pepperoncinis. Want it dairy-free? Skip the cheese or use an alternative. Add in other favorite deli meats, or veggies you like. Don’t have red wine vinegar? I’ve used apple cider vinegar & white in a pinch.

PRO TIP: I always double the batch for gatherings and make a “kid-friendly” version without the onions, tomatoes, or pepperoncinis. That way I don’t have to worry about picky eaters. Also leave out the lettuce & tomoatoes until last minute, if you won’t be serving it within about an hour or two.

A clear glass bowl filled with creamy Italian sub pasta salad, featuring penne pasta, sliced deli meats, provolone cheese squares, cherry tomatoes, lettuce, red onion, and chopped parsley. The salad is richly coated in a seasoned dressing and placed on a white surface next to a red and white checkered towel, giving it a fresh, picnic or potluck style appeal.

⭐️ You’ll like this Greek Orzo Salad as an easy side dish idea.

How to Make Hoagie Pasta Salad

1. Cook the Pasta

Uncooked penne pasta sitting in a black pot with a thin layer of water at the bottom, ready to be boiled. The pot is placed on a white marble countertop, capturing an early step in the pasta salad preparation process.

Fill a large pot halfway with water, add the rotini pasta, and boil according to package directions until al dente (usually around 10 minutes).

Drain and rinse the cooked pasta with cold water until completely cooled. Don’t skip this step, as warm noodles can melt the cheese and ruin the texture of the salad.

2. Chop & Prep The Meat & Veggies

Overhead shot of prepped ingredients for a cold sub pasta salad, including diced red onion, halved cherry tomatoes, shredded lettuce, sliced provolone cheese, ham, pepperoni, salami.

While the pasta is cooking, dice the meats, and slice the veggies. Don’t stress about perfect dice. This is busy mom-level prep.

3. Make the Dressing

A white bowl containing a dollop of mayonnaise and a pour of red wine vinegar, ready to be mixed into a creamy dressing. The bowl sits on a light marble surface, showing a simple step in preparing Italian hoagie salad dressing.
A white bowl filled with ingredients for a creamy hoagie pasta salad dressing, including mayonnaise, Italian dressing, red wine vinegar, and a heap of dried Italian seasoning. The ingredients are unmixed and sit on a light marble countertop, ready to be blended into a flavorful sauce.
A white bowl filled with unmixed dressing ingredients, including mayonnaise, Italian dressing, red wine vinegar, dried Italian herbs, garlic powder, salt, and pepper. Two glass shakers—one with pepper and one with salt are held above the bowl, ready to season the mixture for a flavorful pasta salad dressing.

In a small bowl (I use a 2-cup glass measuring cup), whisk mayo, Italian dressing, vinegar, garlic powder, seasoning, salt and pepper until smooth.

4. Toss & Combine

A clear glass mixing bowl containing cooked penne pasta and a generous scoop of creamy Italian hoagie-style mayo dressing, speckled with herbs and spices. The ingredients are ready to be combined on a smooth white marble surface.
A large glass bowl filled with ingredients for hoagie pasta salad, including halved cherry tomatoes, shredded lettuce, diced red onion, sliced pepperoncinis, cubed provolone cheese, chopped ham, and pepperoni, all resting on a bed of penne pasta with creamy dressing. The ingredients are separated in colorful sections before mixing.
A glass bowl filled with creamy Italian pasta salad, featuring penne pasta tossed with sliced ham, pepperoni, provolone cheese, cherry tomatoes, red onion, lettuce, and chopped parsley. The dish is richly coated in a herb-speckled dressing and set beside a red and white checkered towel on a light countertop.

Combine the cooled pasta and dressing. Then fold in your meats, cheese, and veggies. Make sure everything gets coated in that creamy, zesty goodness.

5. Chill & Serve

A glass bowl filled with creamy hoagie sub pasta salad, featuring penne pasta, cherry tomatoes, lettuce, sliced deli meats, provolone cheese squares, red onions, and chopped parsley. The bowl rests on a light countertop beside a red and white checkered dish towel, creating a fresh and vibrant picnic-ready vibe.

Refrigerate at least one hour. If using lettuce, I add it just before serving so it stays crisp. Stir before serving to recoat everything.

Enjoy this as a delicious side, a quick light dinner, or a potluck appetizer. We’ve even taken this dish on camping trips and made it vacations.

How to Store Your Pasta Salad

Store leftovers in an airtight container in the fridge for up to 3 days. Before serving, give it a stir, as sometimes the dressing settles.

If you’re prepping more than a day ahead, store the dressing, lettuce, and tomatoes separately to prevent the salad from getting soggy. Mix the dressing in about one hour before serving, and the tomatoes & lettuce right before serving for the best texture.

Side view of a glass bowl filled with creamy Italian sandwich pasta salad, showcasing layers of penne pasta, lettuce, cherry tomatoes, provolone cheese, red onion, and sliced deli meats coated in a herbed dressing. A red and white checkered towel is placed in the background, adding a cozy, picnic style touch.

Tips & Variations from a Busy Kitchen

  • Use whatever pasta grabs the sauce: Rotini, bowtie, penne or whatever you have on hand
  • Add-ins we love: chopped cucumber, black olives, even pickled red onions.
  • Make it spicier: Load up the pepperoncinis, or use pickled Jalapeños, banana peppers or your favorite chilis.
  • Meal prep it: Keep the dressing and lettuce separate until the day you serve.
  • Make it dairy-free: Skip the cheese, or use a dairy free cheese alternative.
  • Double the recipe: Make double for an easy potluck side dish, as people will go back for seconds.
  • Pack it for road trips, camping trips etc: I’ve brought this on vacation in a cooler for no-cook lunches.

One time, we took this to a lake day with three other families. I didn’t even get a full serving, everyone kept going back for more. Now I always pack a little “mom-only” container just in case.

Close-up of a creamy Italian hoagie pasta salad in a glass bowl, featuring penne pasta, lettuce, cherry tomatoes, red onion, sliced deli meats, and provolone cheese, garnished with herbs. Bold text on the image reads 'Italian Hoagie Pasta Salad' and 'easy Summer lunch idea.

Final Thoughts

Our Italian Hoagie Pasta Salad is a total game-changer. It’s hearty, zesty, and saves you from soggy bread on the go.

Whether you’re prepping lunches for the week or need a show-stopper side for your next BBQ, this one checks every box: bold flavor, easy prep, and family-friendly.

Try it once, and you’ll find yourself making it again before the Tupperware is empty.

A glass bowl filled with creamy hoagie sub pasta salad, featuring penne pasta, cherry tomatoes, lettuce, sliced deli meats, provolone cheese squares, red onions, and chopped parsley. The bowl rests on a light countertop beside a red and white checkered dish towel, creating a fresh and vibrant picnic-ready vibe.

Italian Hoagie Pasta Salad

Yield: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 25 minutes

Italian Hoagie Pasta Salad is everything you love about a classic sub, salty meats, provolone, crunchy lettuce, and a zippy dressing, all tossed together in pasta form. It’s a cold, creamy, crowd-pleasing salad that’s perfect for picnics, parties, potlucks, or your weekly meal prep. Think Italian deli meets backyard BBQ. With simple ingredients and bold flavor, it’s guaranteed to disappear fast

Ingredients

Salad Ingredients

  • 8 oz penne pasta (½ regular box) or rotini, bowtie — whatever’s in the pantry
  • 3 slices Genoa salami, chopped
  • 3 slices ham, chopped
  • 12 slices pepperoni, halved
  • 3 slices provolone cheese, chopped
  • ¾ cup lettuce, chopped (romaine holds up best)
  • 15 cherry tomatoes, halved
  • ¼ cup red onion, diced
  • 3 pepperoncinis, sliced
  • Fresh parsley, chopped (for garnish) (about 1 tbsp or less)

Dressing Ingredients

  • ½ cup mayonnaise
  • ½ cup Italian dressing
  • 1 tbsp red wine vinegar
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • Salt and pepper, to taste

Instructions

1. Cook the Pasta

Fill a large pot halfway with water, add the rotini pasta, and boil according to package directions until al dente (usually around 10 minutes).

Drain and rinse the cooked pasta with cold water until completely cooled. Don't skip this step, as warm noodles can melt the cheese and ruin the texture of the salad.

2. Chop & Prep The Meat & Veggies

While the pasta is cooking, dice the meats, and slice the veggies. Don’t stress about perfect dice.

3. Whisk the Dressing

In a small bowl (I use a 2-cup glass measuring cup), whisk mayo, Italian dressing, vinegar, garlic powder, seasoning, salt and pepper.

4. Toss & Combine

Combine the cooled pasta and dressing. Then fold in your meats, cheese, and veggies. Make sure everything gets coated in that creamy, zesty goodness.

5. Chill & Serve

Refrigerate at least one hour. If using lettuce, I add it just before serving so it stays crisp. Stir before serving to recoat everything.

Notes

Tips & Variations

  • Use whatever pasta grabs the sauce: Rotini, bowtie, penne or whatever you have on hand
  • Add-ins we love: chopped cucumber, black olives, even pickled red onions.
  • Make it spicier: Load up the pepperoncinis, or use pickled Jalapeños, banana peppers or your favorite chilis.
  • Meal prep it: Keep the dressing, lettuce & tomatoes separate until the day you serve.
  • Make it dairy-free: Skip the cheese, or use a dairy free cheese alternative.
  • Double the recipe: Make double for an easy potluck side dish, as people will go back for seconds.
  • Pack it for road trips, camping trips, vacations: I’ve brought this on vacation in a cooler for no-cook lunches.

How To Store Your Pasta Salad

Store leftovers in an airtight container in the fridge for up to 3 days. Before serving, give it a stir, as sometimes the dressing settles.

If you’re prepping more than a day ahead, store the dressing, lettuce, and tomatoes separately to prevent the salad from getting soggy. Mix the dressing in about one hour before serving, and the tomatoes & lettuce right before serving for the best texture.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 34mgSodium: 1120mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 11g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.

© Donna Garrison
Cuisine: Italian / Category: Salads & Sides Recipes

Donna Garrison is the founder of Packed for Life, an ever curious traveler with a passion for making memories with her family through food and travel. With a unique perspective on travelling on a budget gathered over 40+ years, 23 countries and 5 continents she gives families the tools & resources they need to experience the joys of travelling more for less through practical solutions. She helps over 20,000 families a month, make delicious easy recipes, and plan & take the family travel, camping and road trip adventures of their dreams in Canada, the USA and around the world.
Contact her at: Donna [at] packedforlife.com

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