Inspired by the classic Italian deli sandwich, this pasta salad is meaty, tangy, and salty in all the best ways. A selection of your favorite deli meats are tossed with a vinegar-heavy dressing, along with crisp iceberg lettuce and creamy mozzarella and Provolone cheeses. Various pickles give the salad some punch, and it’s all topped with crushed potato chips for the complete Italian deli experience.

Quick Info

⏱️ 20 min • 🍽️ 6 servings • ⭐ 97%

Nutrition

352 cal • 22g protein • 17g carbs • 20g fat

Tags

[Healthy] • [Easy] • [Under 30 Minutes] • [Appetizers] • [Dinner] • [Lunch] • [Sides] • [Under 45 Minutes]

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 ounces pasta of choice, cooked al dente, drained, and cooled
• 4 ounces sliced coppa
• 4 ounces sliced prosciutto
• 4 ounces sliced good-quality mortadella
• 4 ounces thinly sliced Provolone cheese
• 4 ounces thinly sliced fresh mozzarella cheese, seasoned lightly with salt
• 1 pint 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 leaves, to taste
• Crushed salt and vinegar potato chips (optional), for garnish

Instructions Preview

1. Add the red onion to a medium bowl of ice …
2. Make the dressing: In a medium bowl, whisk…
3. In a large bowl, toss the pasta with about…

…and 2 more steps

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Recipe by: Amanda Berrill • From: Tasty