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Italian Sub Pasta Salad

Italian sub pasta salad with salami, pepperoni, tomatoes, onions, and pepperoncini peppers.
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This meaty Italian pasta salad has all the flavors of an Italian grinder in delicious pasta salad form.

Ingredients

Units Scale
  • 1 pound of dried rotini pasta
  • Salt for cooking the pasta
  • 1 pound Genoa salami, chopped
  • 8 ounces pepperoni, chopped
  • 8 ounces sliced provolone cheese, chopped
  • 1 pint cherry tomatoes, halved or quartered
  • 1/2 a red onion, diced
  • 1 cup sliced pepperoncini peppers

Dressing

  • 1/2 cup red wine vinegar
  • 2 tablespoons pepperoncini brine (the liquid from the jar)
  • 1/2 cup olive oil
  • 2 minced garlic cloves
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • 2 tablespoons mayonnaise

Instructions

  1. Cook the pasta in salted boiling water to al dente. Use the package directions to determine the appropriate cooking time. Drain the rotini into a colander and rinse it with cold running water until cool.
  2. Add the salami, pepperoni, cheese, tomatoes, peppers, and onions to a very large mixing bowl. 
  3. Add all the dressing ingredients to a mason jar. Tightly close the lid and shake the jar until it forms a smooth and creamy dressing. 
  4. Pour the dressing over the meat, cheese, and veggies and toss to combine. Then, add the cooled rotini and toss until everything is thoroughly mixed.

Notes

Refrigerate leftovers for up to 3 days.

Nutrition

Find it online: https://mandiofthemountains.com/italian-grinder-sub-pasta-salad/