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Italian Hoagie Pasta Salad

Italian Hoagie Pasta Salad

A vibrant and flavorful dish that captures the essence of a classic Italian hoagie, but in a delightfully chilled pasta salad form. Perfect for picnics, potlucks, or a simple weeknight dinner.
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Prep Time 30 minutes
Chill Time 30 minutes
Course: Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rotini pasta or your favorite short pasta shape
  • 1/2 pound thinly sliced genoa salami
  • 1/2 pound thinly sliced capicola
  • 1/2 pound thinly sliced mortadella
  • 1/2 pound thinly sliced provolone cheese
  • 1 small red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup pitted Kalamata olives halved
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
Dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Equipment

  • Large pot
  • Large mixing bowl
  • Small bowl or jar

Method
 

  1. Cook the rotini pasta in a large pot of salted water according to package directions until al dente. Drain immediately and rinse thoroughly under cold running water. Transfer the cooled pasta to a large mixing bowl.
    1 pound rotini pasta
  2. Roughly chop the genoa salami, capicola, and mortadella into bite-sized pieces. Dice the provolone cheese into small cubes.
    1/2 pound thinly sliced genoa salami, 1/2 pound thinly sliced capicola, 1/2 pound thinly sliced mortadella, 1/2 pound thinly sliced provolone cheese
  3. Finely slice the red onion. Halve the cherry tomatoes. Halve the Kalamata olives. Chop the fresh parsley and fresh basil.
    1 small red onion, 1 cup cherry tomatoes, 1/2 cup pitted Kalamata olives, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil
  4. In a small bowl or jar, combine all the dressing ingredients: extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake until emulsified and combined. Taste and adjust seasoning as needed.
    1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. To the large bowl with the cooled pasta, add the chopped salami, capicola, mortadella, and provolone cheese. Add the sliced red onion, halved cherry tomatoes, and halved Kalamata olives. Sprinkle in the chopped fresh parsley and fresh basil.
    1 pound rotini pasta, 1/2 pound thinly sliced genoa salami, 1/2 pound thinly sliced capicola, 1/2 pound thinly sliced mortadella, 1/2 pound thinly sliced provolone cheese, 1 small red onion, 1 cup cherry tomatoes, 1/2 cup pitted Kalamata olives, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil
  6. Pour the prepared Italian dressing evenly over the pasta, meats, cheese, and vegetables. Gently toss all the ingredients together until everything is well coated with the dressing.
  7. Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. Before serving, give the salad another gentle toss.

Notes

Best enjoyed chilled. Stores in the refrigerator for 3-4 days.