I grew up in Connecticut, where Italian grinders (or subs, depending on where you’re from) were everywhere. The best ones had just the right mix of thinly sliced meats, cheese, crisp veggies, and a drizzle of dressing to tie it all together.
This Italian Pasta Salad takes those same classic, deli-style flavors and turns them into a simple, make-ahead dish.
With spicy, savory cured meats, provolone cheese, and zesty Italian dressing tossed with tender pasta, every bite has that bold, satisfying mix of flavors, just like a great grinder. And the best part? It only gets better as it chills.
Whether you need a dish for a cookout, potluck, game day, or easy dinner, this no-mayo cold pasta salad is a crowd-pleaser that’s always a hit.
Why You’ll Love this Pasta Salad
Serve as a side dish or main course: This pasta salad is loaded with Italian meats and cheese, making it hearty enough to serve as a meal or as a flavorful side.
No Mayo Recipe: Italian dressing (homemade or store-bought) is all that’s needed to coat this pasta salad. Since it’s mayo-free, you don’t have to worry about it sitting out at a party.
Makes enough pasta salad for a party: This recipe makes a large bowl of pasta salad, great for gatherings like cookouts, game days, and summer picnics.
Make-ahead side dish: The Italian flavors meld as this pasta salad chills, so it tastes even better the next day. It’s a perfect meal-prep side or party dish that’s ready when you need it.
Love pasta salads? You might also enjoy my Copycat Portillo’s Chopped Salad, packed with fresh ingredients, ditalini pasta and a delicious dressing. Greek Orzo Salad is another favorite.
No-Mayo Italian Pasta Salad Recipe
Ingredients Needed
- Pasta – Rotini, fusilli or farfalle
- Italian Deli Meats – Salami and pepperoni
- Cheese – Provolone or mozzarella (cubed) and Parmesan
- Fresh Vegetables & Herbs – Cherry tomatoes, red onion, green bell pepper, Italian parsley
- Pepperoncini & Olives – Finely chopped for a tangy kick
- Italian Dressing – Store-bought or homemade
Pasta – Rotini or fusilli are a great choice since the shape helps catch all the dressing and toppings. Farfalle is another classic pasta salad option. Be sure to cook it al dente so it doesn’t get mushy.
Italian Deli Meats – A mix of salami (Genoa for true Italian taste), pepperoni, and capicola (optional) gives this salad its signature flavor. Slice them into bite-sized pieces for easy eating.
Cheese – Use provolone, cubed mozzarella or fresh mozzarella pearls for a creamy element. For a little saltiness you can sprinkle in some grated Parmesan, too.
Fresh Vegetables & Herbs – Italian parsley, cherry tomatoes, red onion, and green bell pepper add crunch and freshness. Feel free to add sun-dried tomatoes for extra depth.
If you love cherry tomatoes, you might also enjoy my 15-Minute Cherry Tomato Pasta.
Pepperoncini – These add a tangy, slightly spicy bite that balances the richness of the cheese and meats. They bring a classic Italian deli flavor and just the right amount of heat without overpowering the salad.
Slice them into rings or chop them finely. If you want something milder, banana peppers are a great substitute.
Olives – I like to mix different olives for a more balanced flavor. Kalamata olives bring a bold, slightly fruity taste, while Castelvetrano olives add a buttery, mild contrast. Gaeta olives have a classic Italian touch.
If you prefer something more subtle, black olives are a great choice.
Italian Dressing – You can make a simple homemade version with olive oil, red or white wine vinegar, and seasonings, or use a high-quality store-bought Italian dressing. I’m partial to the Olive Garden brand or Newman’s Own.
How to Make Italian Pasta Salad
Detailed recipe and instructions are in recipe card at bottom of post.
- Cook the Pasta: Bring a large pot of salted water (about 1 tablespoon per 4 quarts water) to a boil and cook the pasta al dente, according to the package directions. I like to check about 2 minutes before the recommended time. Drain and rinse under cold water to stop the cooking process.
- Chop the Ingredients: While the pasta is cooking and cooling, slice the deli meats and cheese into bite-sized pieces. Dice the vegetables and parsley, and chop the pepperoncini and olives.
- Make the Dressing (optional): If making homemade dressing, combine everything but the oil in a bowl, then slowly drizzle in the olive oil while whisking continuously.
- Combine Everything: In a large mixing bowl, toss together the cooled pasta, meats, cheese, veggies, pepperoncini, and olives.
- Dress the Salad: Pour in about half the Italian dressing and toss everything well to coat.
- Chill Before Serving: Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve & Enjoy: Before serving give the salad a toss, and toss in additional dressing until moist, as needed.
Why Rinsing Pasta in Cold Water Makes All the Difference
- Stops the cooking process – Prevents the pasta from becoming overcooked and mushy.
- Prevents sticking – Removes excess starch so the noodles don’t clump together.
- Helps absorb dressing better – Rinsing removes some surface starch, allowing the pasta to soak up the dressing evenly without becoming gummy.
I learned this trick back in my high school days working at a pizza place in Connecticut, and it makes all the difference in pasta salads.
How to Store Leftover Italian Pasta Salad
This pasta salad stores well in the fridge for up to 3-4 days. In fact, it tastes even better the next day as the flavors continue to develop. If desired, add a little more vinaigrette before serving.
- For meal prep: Divide into airtight containers for grab-and-go lunches.
- For parties: Keep half in the fridge and set out the rest to keep it fresh longer.
- Do not freeze – Pasta salads don’t freeze well, as the texture of the pasta becomes grainy when thawed.
What to Serve with Italian Pasta Salad
This pasta salad is a great side dish for all kinds of meals, including:
- Grilled chicken or steak
- Burgers or sandwiches
- Summer barbecue spreads
- A light lunch with crusty bread on the side (My favorite!)
For a lighter, summery side, try my Strawberry Spinach Salad.
Easy Ways to Customize this Pasta Salad
Want to make this recipe your own? Here are a few ways to switch things up:
- Make it vegetarian – Skip the deli meats and cheese, and add more veggies like cucumbers, red bell peppers, roasted peppers or artichokes.
- Add protein – Toss in grilled chicken or chickpeas for extra protein.
- Try different cheeses – Feta or fresh mozzarella pearls would be delicious swaps.
More Easy Salad Recipes
If you love meal-prep salads, check out my Mediterranean Salad in a Jar or Greek Mason Jar Salad with Chicken for more easy, packable lunch ideas.
Italian Pasta Salad (No Mayo Recipe)
This Easy Italian Pasta Salad is loaded with spicy, savory cured meats, creamy provolone cheese, and crisp veggies, all tossed in a zesty Italian dressing. It’s like your favorite Italian sub in pasta salad form and yields 3 quarts—perfect for potlucks, barbecues, and meal prep.
Ingredients
- 1 pound pasta (rotini or farfalle), cooked al dente according to package
- 4 ounces provolone cheese, cut into small slices or cubes
- 4 ounces salami, cut into small pieces
- 3 ounces pepperoni, cut into small pieces
- 1 (10 ounce) package cherry tomatoes, halved or quartered
- 1/2 cup diced red onion
- 1 green bell pepper, chopped
- 1/2 cup chopped pepperoncini
- 1 (2.25 ounce) can chopped or sliced black olives
- handful of Italian parsley, finely minced
- 6-12 fluid ounces Italian salad dressing (depending on how moist you prefer pasta salad)
Homemade Italian Vinaigrette Salad Dressing (makes 12 fl oz)
- 1 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 4 teaspoons sugar
- 2-3 teaspoons dried Italian seasoning or oregano
- 1 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water (about 1 tablespoon per 4 quarts water) to a boil and cook the pasta al dente, according to the package directions. I like to check about 2 minutes before the recommended time. Drain and rinse under cold water to stop the cooking process.
- Chop the Ingredients: While the pasta is cooking and cooling, slice the deli meats and cheese into bite-sized pieces. Halve or quarter the cherry tomatoes, finely dice the vegetables and parsley, and chop the pepperoncini and olives.
- Make the Dressing (optional): If making homemade dressing, combine everything but the oil in a bowl, then slowly drizzle in the olive oil while whisking continuously.
- Combine Everything: In a large mixing bowl, toss together the cooled pasta, meats, cheese, veggies, pepperoncini, and olives.
- Dress the Salad: Pour in about half the Italian dressing and toss everything well to coat.
- Chill Before Serving: Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve & Enjoy: Before serving give the salad a toss, and toss in additional dressing as needed, until moist.
Notes
- This pasta salad stores well in the fridge for up to 3-4 days. In fact, it tastes even better the next day as the flavors continue to develop. If desired, add a little more vinaigrette before serving.
- Optional add-ins: seedless cucumber, sun-dried tomatoes, roasted red peppers
- The homemade Italian vinaigrette recipe makes 12 fluid ounces. You may only need to use half, depending on how moist you prefer your pasta salad to be. Begin by tossing pasta salad with half, then add more (if any) as desired before serving.
- Leftover dressing should be refrigerated. The oil will solidify, so bring it to room temperature and shake before using.