Italian Sub Pasta Salad
Now THIS is the kind of pasta salad you'll be making all Summer long!
Servings: 5
Cost: £2.50 / $3
Equipment
- Small Mixing Bowl & Whisk (for dressing)
- Large Mixing/Salad Bowl (for salad)
- Large Pot & Colander (for pasta)
- Sharp Knife & Chopping Board
Ingredients
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 of Garlic, minced
- 1/2 tsp Sugar
- 1/4 tsp EACH: Salt, Black Pepper
Pasta Salad
- 350g / 12.3oz Short-Cut Pasta (here I use Gemelli)
- 125g / 4.4oz EACH: Baby Plum Tomatoes, Mozzarella Balls (tomatoes quartered, mozzarella balls halved)
- 75g / 2.6oz EACH: Pepperoni, Salami, Deli-Style Turkey (all 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 finely diced Fresh Basil Leaves
- 1/2 small Red Onion, finely sliced
Instructions
- Add the pasta to salted boiling water and cook until al dente. Drain and rinse under cold water until completely cool. Shake well to drain off excess water, then place in a large bowl.
- Meanwhile, in a small mixing bowl whisk together all the 'dressing' ingredients until well combined.
- Add all of the fillings to the bowl of pasta, then give the dressing another quick whisk and pour it over.
- Toss until everything is well combined. I like to let it rest for 10 mins or so, just to allow the flavours to marry and for the pasta to soak in some of the dressing.
Video
Notes
a) Turkey - By 'Deli-Style' I mean the thin slices you'd add to sandwiches. I find turkey works really well here, but you could sub chicken or ham if you'd prefer.
b) Guindilla Chillies - The ones that are stored in a brine are relatively mild, so I just keep the seeds in. If you can't find them just look for jars of chillies around the pickle/jarred antipasto ingredients (near the sun-dried tomatoes, olives etc). If you're concerned about heat just try one beforehand and use your best judgement on increasing/decreasing.
c) Make Ahead - This will last around 3 days tightly stored in the fridge. Although I recommend eating it fairly soon after making it, just because the longer it rests the drier it gets.
d) Calories - Whole recipe divided by 5.
Nutrition
Calories: 697kcal | Carbohydrates: 62.31g | Protein: 20.89g | Fat: 41.42g | Saturated Fat: 10.615g | Polyunsaturated Fat: 4.589g | Monounsaturated Fat: 23.45g | Trans Fat: 0.336g | Cholesterol: 59mg | Sodium: 1042mg | Potassium: 559mg | Fiber: 9g | Sugar: 3.6g | Vitamin A: 876IU | Vitamin C: 69.9mg | Calcium: 163mg | Iron: 2.31mg