Description
This Italian Sub Pasta Salad is a vibrant and flavorful dish inspired by the classic deli sandwich, combining short-cut pasta, fresh baby plum tomatoes, mozzarella balls, pepperoni, salami, deli-style turkey, black olives, and brined Guindilla chillies. Tossed in a zesty homemade dressing of extra virgin olive oil, red wine vinegar, Dijon mustard, and herbs, it’s perfect as a light lunch or a party side that comes together quickly and can be enjoyed chilled.
Ingredients
Units
Scale
Dressing
- 120ml / 1/2 cup Extra Virgin Olive Oil
- 60ml / 1/4 cup Red Wine Vinegar
- 2 tsp Dijon Mustard
- 1 tsp Dried Oregano
- 1 small clove Garlic, minced
- 1/2 tsp Sugar
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Pasta Salad
- 350g / 12.3oz Short-Cut Pasta (Gemelli recommended)
- 125g / 4.4oz Baby Plum Tomatoes, quartered
- 125g / 4.4oz Mozzarella Balls, halved
- 75g / 2.6oz Pepperoni, sliced into small pieces
- 75g / 2.6oz Salami, sliced into small pieces
- 75g / 2.6oz Deli-Style Turkey, sliced into small pieces
- 50g / 1.7oz Black Olives, thinly sliced
- 6 Guindilla Chillies, thinly sliced (or other deli/antipasto style brined chillies)
- 2 tbsp Fresh Basil Leaves, finely diced
- 1/2 small Red Onion, finely sliced
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and add the short-cut pasta. Cook until al dente according to package directions, about 8-10 minutes. Drain the pasta and rinse under cold water until completely cool. Shake well to drain excess water and transfer to a large mixing bowl.
- Prepare Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, sugar, salt, and black pepper until fully combined and emulsified.
- Combine Salad Ingredients: Add the quartered baby plum tomatoes, halved mozzarella balls, sliced pepperoni, salami, turkey, thinly sliced black olives, guindilla chillies, diced fresh basil, and sliced red onion to the bowl with the cooled pasta.
- Toss with Dressing: Give the dressing another quick whisk and pour it over the pasta salad ingredients. Toss thoroughly to ensure everything is evenly coated with the dressing.
- Rest and Serve: Allow the salad to rest for about 10 minutes at room temperature to let the flavors meld together and for the pasta to absorb some of the dressing before serving. Serve chilled or at room temperature.
Notes
- Turkey: By ‘deli-style’ turkey, thin slices like those used in sandwiches are best. You can substitute with chicken or ham according to preference.
- Guindilla Chillies: These mild, brined chillies keep their seeds intact for flavor. If unavailable, look for jarred antipasto chillies near olives or sun-dried tomatoes in your local store. Adjust quantity based on your heat tolerance.
- Make Ahead: This salad can be stored in an airtight container in the refrigerator for up to 3 days. For best texture and freshness, consume soon after preparation as it tends to dry out with longer storage.
- Calories: The calorie count shown is for one-fifth of the entire recipe.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
