Italian Sub Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
225 grams uncooked short pasta—try Goodles Loopdy-Loos or anything similar
→ Meats
02 -
115 grams mini pepperoni
03 -
115 grams chopped salami
→ Cheeses
04 -
115 grams cubed Provolone cheese
05 -
115 grams cubed Muenster cheese
→ Vegetables
06 -
100 grams shredded romaine
07 -
150 grams grape tomatoes, halved
08 -
80 grams diced pink onion
09 -
70 grams chopped black olives
10 -
130 grams banana peppers, diced
# How to Make It:
01 -
Once everything’s coated, give the bowl one last toss to wake up the flavors and serve it cold.
02 -
Wrap the bowl up with plastic and chill it for at least an hour. This gives the flavors a chance to blend together nicely.
03 -
Whisk your chosen dressing together in a small bowl until it looks smooth. Pour it over the other stuff and toss so it covers everything.
04 -
Dump in your mini pepperoni, bits of salami, cubes of Muenster and Provolone, banana peppers, chopped onion, halved tomatoes, sliced olives, and romaine. Gently mix it together with your pasta so it’s all spread out.
05 -
Boil salted water in a big pot. Toss in your pasta and cook until it’s got a little bite left—just check the box for time. Drain and rinse the noodles in cold water, shake them dry, and send them to a big bowl.
# Additional Tips:
01 -
Hot pepper relish—sometimes people call it hoagie spread—shows up in most grocery stores and gives things a spicy bite. Add as little or as much as you like.
02 -
If you want to swap or skip some meats, cheeses, or toppings, go ahead. It won’t break anything.
03 -
If you want the perfect crunch and max flavor, eat it the same day you make it. But it’ll still taste great for up to two days if you keep it in the fridge.