Italian Sub Pasta Salad

Name: Italian Sub Pasta Salad
Cook time: 28 min
Total time: 28 min
Yield: 4 servings
Ingredients: 500g Farfalle Rigate Pasta; 1 1/2 cups Romaine Lettuce; 1 cup Cherry Tomatoes; 1/4 cups Red Onion, sliced; 1 cup Lebanese Cucumber, sliced; 1 1/2 cups Deli Meat, of choice, e.g. spicy soppressa salami; 1 cup Cheddar, cubes; 1/4 cups Olives; 1/2 cups Bocconcini; Some Olive Oil, to taste; Some Balsamic Vinegar, to taste; 1 lemon of Lemon Juice; 1 tbsp Oregano, dried; 1 tbsp Dijon Mustard; 1 cup Fresh Herbs, parsley, dill and basil; 1 cup Greek Yoghurt, can substitute mayo or sour cream; Some Old Bay Seasoning, to taste; Some Salt, to taste; Some Pepper (Black), to taste; Some Chilli Flakes, to taste

This Italian Sub Pasta Salad transforms classic deli sandwich flavors into a vibrant, toss-and-go pasta salad — farfalle tossed with crisp greens, tomatoes, cucumbers, savory deli meats and cheeses, all brightened with a tangy balsamic-lemon dressing. It’s an easy, crowd-pleasing dish that’s perfect for potlucks, picnics, or a quick weeknight meal. Customize with your favorite veggies, herbs, and a dollop of yogurt or mayo for creaminess.

This Italian Sub Pasta Salad transforms classic deli sandwich flavors into a vibrant, toss-and-go pasta salad — farfalle tossed wi... Show more

By Poss’ Pantry · Original recipe

Health Grade

B · Healthy

Time

25 min

Price

4,20 €

Calories

1055 kcal

high protein

low sugar

Method

Wash the produce

Rinse the Romaine lettuce, Cherry tomatoes, Lebanese cucumber, Fresh herbs, and the lemon under cold water. Dry everything really well, especially the lettuce and herbs, so the salad stays crisp and the dressing does not get watery.

Boil the pasta

Bring a large pot of water to a full boil and season it generously with Salt. Add the Farfalle Rigate Pasta, stir well for the first few seconds so it does not stick, and cook until al dente, usually 10 to 12 minutes. The pasta should be tender but still have a little bite in the center.

Prep the fillings

While the pasta cooks, chop the romaine into bite-size pieces, halve the cherry tomatoes, and peel and thinly slice the Red onion. Slice the cucumber into half-moons if needed, cut the Deli meat into strips or bite-size pieces, and cube the Cheddar if it is not already cubed. Pit and slice the Olives if they are whole, drain the Bocconcini and halve any larger pieces, then finely chop the fresh herbs.

Whisk the dressing

In a large serving bowl, whisk together the Greek Yoghurt, Dijon Mustard, juice from the lemon, a few splashes of Balsamic Vinegar, a drizzle of Olive Oil, the Oregano, a light sprinkle of Old Bay Seasoning, a few grinds of Pepper (Black), and a pinch of Chilli Flakes if you want some heat. Whisk until smooth and creamy, then taste and adjust so it is bright, tangy, and well seasoned.

Drain and cool

Drain the pasta in a colander and rinse it briefly under cold water until it is no longer steaming. Shake off as much excess water as you can, then let it sit for a minute so it is cool enough to dress without wilting the lettuce or loosening the yoghurt dressing too much.

Assemble the salad

Add the cooled pasta to the bowl of dressing and toss until every piece is lightly coated. Fold in the romaine, cherry tomatoes, red onion, cucumber, deli meat, cheddar, olives, bocconcini, and fresh herbs, mixing gently so the lettuce stays crisp and the cheese keeps its shape. Taste one last time and adjust with more olive oil, balsamic vinegar, salt, black pepper, old bay seasoning, or chilli flakes as needed, then serve.