Day 121 : Italian Sub Pasta Salad

This salad is the perfect thing to make for picnics, potlucks, holiday celebrations, or even for a light dinner like we did tonight.  I have made this many times, and have always gotten rave reviews for it.  It’s definitely simple to make, you just have to set aside a bit of time for the prep-work because there is a lot of chopping to do.

For the meats and cheese, I just ask the deli guy to give me a few slices of each at their thickest cut which is maybe 1/2-3/4 inch.  Then I just cube that up and throw it in.  You can make things simple for yourself by buying pre-cut onions, and whatever else you can find already prepped.  I’ve also thrown in things like green peppers, feta, and I think even pickles in the past with great results.  It’s definitely versatile and the measurements are just for reference and you can judge how much of each thing you want in your salad.  Tonight I didn’t have shredded lettuce so I used some of the salad spring mix I had and I think that worked well.  I also used some organic garden pasta tonight which worked really well, but you can use whatever pasta you want.

Italian Sub Pasta Salad

Serves : 8                 Time to make : 30 minutes

Ingredients :

  • 8 oz. rotini pasta, cooked drained and cooled
  • 1 cup grape tomatoes, cut in halves
  • 1 cup diced cucumber
  • 1/2 cup diced red bell pepper
  • 2 cups shredded iceberg lettuce, packed
  • 1/2 cup chopped red onion
  • 1/2 cup sliced black olives
  • 4 oz. diced cooked ham
  • 4 oz. diced hard salami
  • 4 oz. cubed provolone cheese

Dressing

  • 1/3 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1/2 tsp. sugar
  • 1 tps. oregano

Directions :

  1. Make sure your pasta has cooled completely.  (I usually just rinse it in cold water for a while)
  2. In a large bowl, toss together pasta, tomatoes, cucumber, red  pepper, shredded lettuce, chopped onion, sliced black olives, ham, salami, and provolone.
  3. In a jar or crouet, pour all the dressing ingredients.  Shake very very well. 
  4. Pour over the salad and toss to coat evenly.
  5. Serve.

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Published in: on May 2, 2011 at 7:55 pm  Leave a Comment  
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