Italian Sub Salad, Two Ways

Italian Sub Salad, Two Ways: A Cozy Pasta Salad Recipe

There’s something incredibly delightful about the way certain dishes remind us of sun-soaked afternoons and gatherings with friends. One such dish is my Italian Sub Salad, Two Ways. It combines all the bold, savory flavors of your favorite sandwich in a vibrant, refreshing salad. As the enticing smells waft through the air, I can’t help but picture my dear friend Maria, who would whip up a version of this salad whenever we gathered for a long lunch. Those days filled with laughter and warmth are treasured memories, and this salad is a delicious reminder of those moments.

Whether you’re prepping for a sunlit picnic or a cozy weeknight dinner, this easy weeknight dinner is not just a salad; it’s a comforting hug served in a bowl. Plus, it’s versatile—perfect for those who crave a low-carb option as well as those who enjoy a hearty pasta twist. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• A crowd-pleaser that’s perfect for gatherings and meal-prepping.
• Versatile options that allow for keto-friendly or carb-loving variations.
• Quick to assemble—you can have this ready in no time.
• Packed with vibrant flavors and colors that are just as appealing to the eye.
• A delightful combination of fresh veggies and Italian meats that scream comfort.

Gather These Simple Ingredients

For The Salad:

• 2 Hearts of Romaine, Shredded
• ½ lb of Salami, Sliced and Cut into Squares
• ½ lb of Provolone, Sliced and Cut into Squares
• 8oz Package of Marinated Mini Fresh Mozzarella Balls
• 1 Cucumber, Sliced Thin
• 1 Red Pepper, Sliced into Strips
• 1 C of Mild Pepper Rings
• 1 White Onion, Sliced into Strips
• 1 T Black Pepper
• 1 T Dried Basil
• 1 C of Parmesan, Cubed
• ½ lb Pepperoni, Diced

For The Dressing:

• 1 C Red Wine Vinegar
• ½ C Olive Oil
• 1 T Garlic Powder
• 1 T Dried Basil
• 1 T Brown Sugar (or a natural sweetener)
• 2 t Kosher Salt

Optional Variation:

• You can also make this salad for carb lovers by adding one cooked and cooled bag of tri-colored tortellini before serving. I often make and serve this salad both ways at gatherings for my carb-loving and low-carb-loving friends. I simply split the ingredients in half and add tortellini to one and omit the lettuce for the other.

Let’s Make It Together

1. In a large bowl, add the romaine lettuce and layer it with the sliced peppers, meats, cheeses, onions, and cucumbers. Arrange them in a beautiful pattern; it not only tastes good, but it also looks inviting!
2. Sprinkle lightly with salt and some dried basil or oregano for that extra burst of flavor.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to let those flavors mingle and deepen.
4. Meanwhile, whisk together all the ingredients for the dressing in a jar and allow it to sit in the fridge overnight as well.
5. Just before serving, you can choose to either toss the whole salad with the dressing for a joyful mix or serve the dressing on the side so everyone can add as much or as little as they’d like.

Fun Ways to Customize It

• Zesty Additions: Consider adding some sliced black olives or jalapeños for a bit of kick if you like heat.
• Creamy Twist: Drizzle a bit of creamy Italian dressing alongside the vinaigrette for a delightful variation.
• Herbed Infusion: Fresh basil or parsley can add a herbaceous pop that keeps things bright and fresh.
• Nutty Flavor: Toss in some toasted pine nuts or walnuts for added crunch and rich flavor.

Chef Emma’s Helpful Tips

• Make-Ahead Wonder: This salad tastes even better the next day as the flavors meld, making it a great meal prep option.
• Ingredient Swaps: Feel free to swap out any of the meats for your favorites—turkey or chicken works wonderfully too!
• Slicing Trick: For perfect slices, chill your meats in the fridge for about 30 minutes before cutting; this makes them easier to slice.
• Storage Secrets: Store any leftovers in an airtight container in the fridge for up to 3 days. Just keep the dressing separate to maintain the freshness of the veggies.

What’s Inside – Nutrition Breakdown

• Serving Size: 1 cup of salad (without tortellini)
• Calories: Approximately 350
• Carbohydrates: 7g
• Sugars: 3g
• Fat: 25g
• Protein: 20g
• Sodium: 800mg

Frequently Asked Questions

• Can I make this ahead? Yes! This salad can be prepared up to a day ahead of time for optimal flavor.
• Can I use different ingredients? Absolutely! Feel free to mix and match your favorite veggies and meats.
• How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
• How long does it last? If made ahead, it’s best consumed within 2-3 days as the freshness of the ingredients may diminish.

A Cozy Closing Note

This Italian Sub Salad, Two Ways is more than just a dish; it’s a celebration of flavors and friendships. It brings together the best of both worlds, catering to various tastes while remaining simple and satisfying. I hope this salad finds its way to your table, nourishing both your body and soul. Save this Italian Sub Salad, Two Ways to your “Cozy Recipes” board so it’s ready when you need a comforting treat! Happy cooking!

Italian Sub Salad, Two Ways

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• Author: Chef Emma
• Total Time: 240 minutes
• Yield: 6 servings 1x
• Diet: Keto, Low-Carb

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Description

A vibrant, refreshing salad that combines all the bold, savory flavors of your favorite Italian sub sandwich, available in low-carb and hearty pasta variations.

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Ingredients

Scale 1x2x3x

• 2 Hearts of Romaine, Shredded
• ½ lb of Salami, Sliced and Cut into Squares
• ½ lb of Provolone, Sliced and Cut into Squares
• 8oz Package of Marinated Mini Fresh Mozzarella Balls
• 1 Cucumber, Sliced Thin
• 1 Red Pepper, Sliced into Strips
• 1 C of Mild Pepper Rings
• 1 White Onion, Sliced into Strips
• 1 T Black Pepper
• 1 T Dried Basil
• 1 C of Parmesan, Cubed
• ½ lb Pepperoni, Diced
• 1 C Red Wine Vinegar (for dressing)
• ½ C Olive Oil (for dressing)
• 1 T Garlic Powder (for dressing)
• 1 T Dried Basil (for dressing)
• 1 T Brown Sugar (or a natural sweetener, for dressing)
• 2 t Kosher Salt (for dressing)

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Instructions

1. In a large bowl, add the romaine lettuce and layer it with the sliced peppers, meats, cheeses, onions, and cucumbers in a beautiful pattern.
2. Sprinkle lightly with salt and some dried basil or oregano.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Whisk together all the dressing ingredients in a jar and refrigerate overnight.
5. Just before serving, toss the whole salad with the dressing or serve on the side.

Notes

Great for meal prep and can be made a day ahead of time. Customizable with different veggies and meats.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cook
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 3g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 60mg