The Chef’s Guide to Italian Sub Pasta Salad
A sophisticated cold pasta salad combining Italian cured meats, sharp cheeses, and a zesty red wine vinaigrette for a bold, savory experience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: Italian-American
Ingredients
Scale
- 16 oz Rotini pasta
- 8 oz Genoa salami, diced
- 8 oz Provolone cheese, cubed
- 1/2 cup red onion, finely diced
- 1 red bell pepper, diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp dried oregano
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Boil pasta in salted water until slightly under al dente.
- Drain and rinse pasta with cold water until completely cooled.
- Whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
- Combine diced salami, provolone, red onion, bell pepper, and olives in a large bowl.
- Add the cooled pasta to the vegetable mixture.
- Pour the dressing over the ingredients and toss gently until coated.
- Refrigerate for at least 2 hours before serving.