Italian-American deli sandwich-style pasta salad
Serves 4 - 6
Easy
Prep:
Cook:
Inspired by loaded Italian-American sub sandwiches, this pasta salad is packed full of pickled veg, meat and cheese. Feel free to substitute in your favourites – some shavings of parmesan would be great, or chopped giardiniera pickles
Skip to ingredients
Units:
- 350g conchiglie
- 50ml olive oil
- 100g mixed antipasti vegetables in olive oil, roughly chopped, plus 50ml oil from the jar(ours had sundried tomatoes, red peppers and olives)
- 50g sweet red pepper drops, plus 1 tbsp liquid from the jar
- ½ tsp Dijon mustard
- 2 1/2 tbsp Greek yogurt
- 1 1/2 tsp dried oregano
- 70g artichoke heartsroughly chopped
- 90g salami Napolisliced into small pieces
- 90g olives stuffed with garlicroughly chopped
- 170g bocconcinidrained and torn in half, if large
- 20g basil leavesroughly chopped, plus a few whole leaves to garnish
Nutrition: per serving
- kcal615
- fat38g
- saturates11g
- carbs48g
- sugars5g
- fibre6g
- protein17g
- salt1.93g
Method
step 1
Cook the pasta in a pan of boiling salted water following pack instructions. Once cooked, drain and rinse under cold water to cool.
step 2
Whisk the olive oil, the oil from the antipasti, the liquid from the red pepper drops, the mustard, yogurt and oregano together in a large bowl. Season with salt and pepper.
step 3
Toss the cooked pasta, antipasti veg, artichoke hearts, peppers, salami, olives, bocconcini and basil through the dressing until well coated. Tip onto a serving platter or into a bowl, and garnish with more basil leaves to serve .
