Italian Sub Pasta Salad

Name: Italian Sub Pasta Salad
Total time: 20
Yield: 6
Ingredients: ½ red onion, thinly sliced; ice water, for soaking onion; ¼ cup red wine vinegar, plus more for serving; 3 tablespoons mayonnaise; 1 tablespoon spicy mustard; 2 teaspoons dried oregano, crushed; kosher salt, to taste; freshly ground black pepper, to taste; ¼ cup good-quality extra-virgin olive oil, plus more as needed; 8 oz pasta of choice, cooked al dente, drained, and cooled; 4 oz sliced coppa, sliced; 4 oz sliced prosciutto; 4 oz sliced good-quality mortadella; 4 oz thinly sliced Provolone cheese; 4 oz thinly sliced fresh mozzarella cheese, seasoned lightly with salt; 1 pt cherry tomatoes, halved and seasoned lightly with salt; ½ cup giardiniera, thinly sliced; ⅓ cup pickled pepperoncinis, thinly sliced; ½ head iceberg lettuce, thinly sliced; torn fresh basil leaf, to taste; Crushed salt and vinegar potato chip, (optional), for garnish

Recipe by Amanda Berrill from tasty.co

Lunch 20 Mins.

Ingredients

6 servings

•

½ red onion, thinly sliced
•

ice water, for soaking onion
•

¼ cup red wine vinegar, plus more for serving
•

3 tablespoons mayonnaise
•

1 tablespoon spicy mustard
•

2 teaspoons dried oregano, crushed
•

kosher salt, to taste
•

freshly ground black pepper, to taste
•

¼ cup good-quality extra-virgin olive oil, plus more as needed
•

8 oz pasta of choice, cooked al dente, drained, and cooled
•

4 oz sliced coppa, sliced

•

4 oz sliced prosciutto
•

4 oz sliced good-quality mortadella
•

4 oz thinly sliced Provolone cheese
•

4 oz thinly sliced fresh mozzarella cheese, seasoned lightly with salt
•

1 pt cherry tomatoes, halved and seasoned lightly with salt
•

½ cup giardiniera, thinly sliced
•

⅓ cup pickled pepperoncinis, thinly sliced
•

½ head iceberg lettuce, thinly sliced
•

torn fresh basil leaf, to taste
•

Crushed salt and vinegar potato chip, (optional), for garnish

Instructions

Add the red onion to a medium bowl of ice water for 5–10 minutes, then drain and pat dry.
Make the dressing: In a medium bowl, whisk together the red wine vinegar, mayonnaise, mustard. oregano, salt, and pepper until smooth. While whisking, slowly stream in the olive oil until emulsified. Set aside.
In a large bowl, toss the pasta with about two-thirds of the dressing. Add the coppa, prosciutto, mortadella, Provolone, mozzarella, red onion, tomatoes, giardiniera, and pepperoncinis and toss again to combine, adding more dressing as needed.
Just before serving, add the iceberg lettuce, a few dashes of red wine vinegar, and a generous amount of basil and toss one last time. Top individual servings with crushed potato chips (so the chips don’t get soggy), if desired.
Enjoy!