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Flavorful Grinder Italian Sub Pasta Salad Recipe with Spicy Mayo Easy and Best

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A bold and creamy pasta salad inspired by Italian subs, featuring salty deli meats, tangy cheese, crisp veggies, and a spicy mayo dressing that delivers a perfect savory-spicy balance.

Ingredients

Scale
  • 12 ounces rotini or your favorite short pasta (fusilli or penne work well)
  • 6 ounces sliced Genoa salami, thinly chopped (optional: ham or capicola)
  • 6 ounces provolone or mozzarella cheese, cubed or shredded
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pepperoncini, sliced
  • 1/2 cup sliced black olives
  • 1/2 cup cucumber, diced
  • 1/3 cup red onion, finely chopped (optional)
  • 1/2 cup pickles, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons spicy brown mustard
  • 1–2 teaspoons hot sauce (Frank’s RedHot or Sriracha)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly cracked black pepper, to taste
  • Fresh parsley or basil, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta quickly. Set aside in a large bowl.
  2. While pasta cooks, chop 6 ounces of Genoa salami into bite-sized pieces; cube 6 ounces of provolone cheese. Slice 1 cup cherry tomatoes in half, thinly slice 1/2 cup pepperoncini and black olives, dice 1/2 cup cucumber, finely chop 1/3 cup red onion if using, and chop 1/2 cup pickles. Add all to the bowl with pasta.
  3. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons spicy brown mustard, 1-2 teaspoons hot sauce (adjust heat to preference), 1 tablespoon red wine vinegar, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and salt and pepper to taste until smooth and creamy.
  4. Pour the dressing over the pasta and mix thoroughly with a large spoon or salad tongs, ensuring every piece is evenly coated. Taste and adjust seasoning if needed.
  5. Cover the bowl with plastic wrap or transfer salad to an airtight container. Refrigerate for at least 30 minutes to let flavors meld. Just before serving, sprinkle with chopped fresh parsley or basil if desired.

Notes

Do not overcook pasta; rinse with cold water to stop cooking and cool quickly. Adjust hot sauce to control heat level. Drain pepperoncini and pickles well to avoid watery salad. Salad keeps well refrigerated up to 3 days; stir in extra mayo or olive oil if dry after chilling.

Nutrition

Keywords: pasta salad, Italian sub, spicy mayo, deli meats, easy pasta salad, potluck recipe, picnic food, quick dinner

Find it online: https://forkifyfun.com/flavorful-grinder-italian-sub-pasta-salad-recipe-with-spicy-mayo-easy-and-best/