Serve chilled as a main dish or side.
Keeps in the fridge for 3–4 days in an airtight container.
For extra flavor, let the salad sit overnight—pasta absorbs the dressing beautifully.
Variations
Make it vegetarian: Omit the pepperoni and add chickpeas or roasted red peppers for protein.
Swap cheese: Try feta or goat cheese for a tangy twist.
Spice it up: Add a pinch of crushed red pepper flakes to the dressing for a subtle kick.
FAQ
Q: Can I use a different type of pasta?
A: Yes! Rotini, penne, bowtie, or farfalle all work well and hold the dressing nicely.
Q: Can I make this ahead of time?
A: Absolutely! This salad tastes even better after a few hours or overnight in the fridge.
Q: How do I keep the pasta from getting soggy?
A: Rinse the cooked pasta with cold water to stop the cooking process and drain thoroughly before mixing with the dressing.
This Italian Sub Pasta Salad is fresh, crunchy, and perfect for any occasion. Its combination of veggies, pasta, and zesty dressing makes it a healthy crowd-pleaser that’s as colorful as it is delicious.
