Italian Sub Pasta Salad (Print Version)
# Ingredients:
→ Pasta
01 -
225 grams dry short pasta, such as Goodles Loopdy-Loos
→ Meats
02 -
115 grams salami, chopped
03 -
115 grams mini pepperoni
→ Cheeses
04 -
115 grams Muenster cheese, cubed
05 -
115 grams Provolone cheese, cubed
→ Vegetables
06 -
130 grams banana peppers, chopped
07 -
70 grams sliced black olives
08 -
80 grams pink onion, chopped
09 -
150 grams grape tomatoes, halved
10 -
100 grams shredded romaine lettuce
# Instructions:
01 -
Boil the pasta in a large pot of salted water according to package instructions until al dente. Drain and rinse under cold water, then shake off excess water. Transfer to a spacious mixing bowl.
02 -
Add chopped salami, mini pepperoni, cubed Muenster and Provolone cheeses, banana peppers, black olives, pink onion, halved grape tomatoes, and shredded romaine lettuce to the cooked pasta. Gently toss until evenly incorporated.
03 -
In a separate bowl, briskly whisk together dressing components of choice until homogeneous. Pour over the salad and toss thoroughly to coat every ingredient.
04 -
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
05 -
Toss the salad once more to redistribute dressing and flavors before serving chilled.
# Notes:
01 -
Hot pepper relish, also known as hoagie spread, is available in most grocery stores and adds a zesty kick; adjust quantity as preferred.
02 -
Proportions of meats, cheeses, and toppings can be tailored for personal preference without impacting overall method.
03 -
For optimal texture and freshness, serve within the preparation day; however, the salad remains flavorful for up to two days refrigerated.