Italian Pasta Sub (Print-Friendly Version)
# What You'll Need:
→ Pasta
01 -
225 grams uncooked bite-sized pasta, any favorite brand
→ Meats
02 -
115 grams mini pepperoni
03 -
115 grams salami, cut into small bits
→ Cheeses
04 -
115 grams Provolone cheese, in cubes
05 -
115 grams Muenster cheese, in cubes
→ Vegetables
06 -
100 grams romaine lettuce, shredded
07 -
150 grams grape tomatoes, split in half
08 -
80 grams pink onion, chopped up
09 -
70 grams black olives, sliced
10 -
130 grams banana peppers, chopped up
# Step-by-Step Directions:
01 -
Fill a big pot with salted water and set to boil. Toss in the pasta and cook following the package directions until it's just a little firm. Drain, rinse under cold water, give it a good shake to get rid of water, then toss it in your largest mixing bowl.
02 -
Dump the mini pepperoni, chopped salami, cheese cubes, banana peppers, black olives, onions, grape tomatoes, and romaine lettuce into your bowl with pasta. Give it all a careful stir to mix everything together.
03 -
In another bowl, grab your favorite salad dressing ingredients and whisk till smooth. Drizzle over the salad. Mix things up so everything gets nicely coated.
04 -
Cover your bowl tight with plastic wrap and let it chill in the fridge for at least an hour so all the flavors have time to hang out together.
05 -
Give the salad another good mix so the dressing isn’t all on the bottom. Serve nice and cold.
# Helpful Notes:
01 -
Hoagie spread, sometimes called hot pepper relish, is on most grocery shelves and brings some zing—just add as little or as much as you like.
02 -
Feel free to play with the mix of meats, cheese, and toppings. Change them around to your taste. The rest stays the same.
03 -
It's best eaten fresh, though it'll still taste good for up to two days in the fridge.