Italian Hoagie Tortellini Pasta Salad
Love Italian hoagies or Italian style grinder sandwiches? You will absolutely LOVE this Italian Hoagie Tortellini Pasta Salad made with Italian meats, provolone cheese, cheesy tortellini, and antipasto type veggies like olives, pepperoncinis, tomatoes, and roasted red peppers all combined in a zesty Italian vinaigrette. This pasta salad will make you the star of any get-together.
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Love the flavors of an Italian sub? Then you will devour this Italian sub style pasta salad made with cheesy tortellini. It has all your favorites- pepperoni and salami, fresh mozzarella cheese, banana peppers, red onion, black olives, roasted red peppers, juicy cherry tomatoes and then its all tossed in a light and delicious Italian vinaigrette.
It’s the hit salad of the summer! If you love this pasta salad you’ve got to try Deviled Egg Pasta Salad, Caprese Pasta Salad or my favorite- The BEST Pasta Salad Ever.
My husband is Italian, so of course these are his favorite food combinations. He will gobble up a whole batch by himself, so if I make this for a party I always have to double the recipe.
Why You’ll Love This Italian Sub Pasta Salad
- Loaded with Italian deli meats
- Packed with fresh vegetables
- Easy make-ahead recipe
- Perfect for BBQs and potlucks
- Uses cheese tortellini for extra flavor
- Great for feeding a crowd
Ingredients
- A large and small mixing bowl
- Tortellini– fresh or frozen, any size from a 26-32 ounce bag works!
- Cherry tomatoes, halved or grape tomatoes
- Black olives, sliced
- Pepperoncini or Banana peppers, sliced
- Jarred roasted red peppers, sliced
- The meats– salami and pepperoni. The possibilities are endless here, use your favorite meats. You could use cubed ham, mortadella, soppressata, any type of salami, capicola, or prosciutto. Slice it thin or cut the meat into chunks. I usually order the “dinner cut” at the deli and then cube it at home
- Red onion– sliced thinly
- Provolone cheese– diced. Mozzarella cheese can also be used.
- For the dressing– grated Parmesan cheese, olive oil, red wine vinegar, Italian seasoning, red pepper flakes, salt, pepper, and garlic
How to make it
This salad is super simple to throw together. The hardest part is prepping all of the ingredients.
First, cook the tortellini according to the package directions. Careful not to overcook. Drain and rinse in cold water to stop the cooking process and cool the tortellini quickly. Add the tortellini in to a large mixing bowl.
To the bowl with the tortellini add the tomatoes, red onion, pepperoncini, olives, roasted red peppers, provolone cheese, pepperoni and salami.
Put it together: In a separate bowl whisk together the olive oil, red wine vinegar, garlic and seasonings.
Pour the vinaigrette over the tortellini salad and mix well.
Chill time: Refrigerate 30 minutes before serving. Refrigerate leftovers up to 3 days.
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Variations
One of the best things about this Italian Sub Pasta Salad is how easy it is to customize. Here are some delicious ways to make it your own:
Add More Italian Meats
Swap or add your favorite deli meats like ham, capicola, mortadella, prosciutto, soppressata, or Genoa salami. This is a great way to recreate your favorite Italian hoagie or grinder sandwich.
Make It Spicy
Love a little heat? Add extra red pepper flakes, diced hot cherry peppers, spicy pepperoni, or hot giardiniera for a spicy Italian grinder pasta salad.
Try Different Cheeses
Provolone, fresh mozzarella pearls, cubed mozzarella, fontina, or even Parmesan shavings make great additions.
Use Regular Pasta
Don’t have tortellini? Rotini, penne, bowties, cavatappi, or shells all work wonderfully in this recipe.
Add More Vegetables
Cucumbers, artichoke hearts, bell peppers, spinach, romaine lettuce, pepperoncini peppers, or chickpeas add extra texture and flavor.
Make It a Main Dish
Turn this into a complete meal by adding grilled chicken, rotisserie chicken, or extra deli meat for additional protein.
Lighten It Up
Use turkey pepperoni, reduced-fat cheese, and a lighter vinaigrette for a lighter version that’s still packed with Italian flavor.
Frequently Asked Questions
Can I make Italian Sub Pasta Salad ahead of time?
Yes! This pasta salad is perfect for making ahead. Prepare it up to 24 hours in advance and store it covered in the refrigerator. The flavors actually improve as they have time to meld together.
What is Italian Sub Pasta Salad?
Italian Sub Pasta Salad combines all the flavors of a classic Italian sub sandwich or hoagie—Italian meats, cheese, vegetables, and tangy dressing—with pasta. It’s essentially an Italian deli sandwich transformed into a crowd-pleasing pasta salad.
Can I use bottled Italian dressing?
Absolutely. Homemade dressing provides the best flavor, but bottled Italian dressing is a great shortcut when you’re short on time.
Can I use frozen tortellini?
Yes. Frozen, refrigerated, or shelf-stable tortellini all work well in this recipe. Just cook according to the package directions and rinse with cold water before assembling the salad.
How long does Italian Sub Pasta Salad last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a good stir before serving, as the dressing may settle or absorb into the tortellini over time.
Can I freeze pasta salad?
Freezing is not recommended. The tortellini, fresh vegetables, and mozzarella can become watery and lose their texture after thawing.
What’s the difference between Italian Sub Pasta Salad and Antipasto Salad?
Both feature Italian meats, cheeses, and vegetables. The biggest difference is that antipasto salad is typically served without pasta, while Italian Sub Pasta Salad includes tortellini or other pasta for a heartier dish.
What should I serve with Italian Sub Pasta Salad?
This pasta salad pairs perfectly with burgers, grilled chicken, barbecue, sandwiches, hot dogs, ribs, or any summer cookout menu. It’s also hearty enough to serve as a main dish for lunch or dinner.
Can I use different meats?
Definitely! Salami and pepperoni are classic choices, but ham, turkey, capicola, mortadella, prosciutto, or your favorite deli meats all work well.
Why is my pasta salad dry the next day?
Pasta naturally absorbs dressing as it sits. If making ahead, reserve a small amount of dressing and toss it with the salad just before serving to refresh the flavors and texture.
You might also like
- Broccoli Pasta Salad
- Creamy Avocado Shrimp Pasta Salad
- Orzo Chickpea Salad
- Caprese Pasta Salad
- Buffalo Chicken Pasta Salad
- Waldorf Pasta Salad
- Mexican Street Corn Pasta Salad
- Greek Pasta Salad
Video How To Make Italian Hoagie Pasta Salad
Italian Hoagie Tortellini Pasta Salad
Equipment
Ingredients
- 26 ounce Tortellini (can use 26-32 ounce bag, fresh, shelf stable or frozen)
- 1 pint cherry or grape tomatoes sliced in half if large
- 1/2 cup black olives sliced
- 1/2 cup pepperoncinis or banana peppers sliced
- 1/2 cup roasted red peppers diced
- 1/2 pound pepperoni diced or sliced
- 1/2 pound Genoa salami diced or sliced
- 1/2 pound provolone cheese diced
- 1/2 red onion thinly sliced
- 3/4 cup olive oil
- 1/2 cup red wine vinegar balsamic vinegar can be substituted
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves minced
- 2 tbsp Italian seasoning
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1 tsp black pepper
Method
- Cook the tortellini according to the package directions. Careful not to overcook. Drain and rinse in cold water to stop the cooking process and cool fast. Add the tortellini in to a large mixing bowl.
- To the bowl with the tortellini add the cherry tomatoes, olives, pepperoncinis, roasted red peppers, pepperoni, salami, provolone, and red onion.
- Prepare the dressing: In a separate bowl whisk together the olive oil, red wine vinegar, garlic and remaining seasonings.
- Pour the vinaigrette over the tortellini salad and mix well to combine.
- Chill: Refrigerate 30 minutes before serving to meld the flavors together.
- Refrigerate leftovers up to 3 days.
Nutrition
Notes
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