Description
Craving the bold, tangy, cheesy goodness of an Italian sub—but want it fresher, lighter, and in salad form? This Italian Sub Salad is your answer. Loaded with salami, pepperoni, provolone, mozzarella, crisp veggies, and a zesty homemade vinaigrette, it’s the perfect no-bread twist. And if carbs are calling? Toss in tortellini for a pasta salad remix that steals the show. Whether you’re feeding a crowd or meal-prepping your week, this one’s a guaranteed flavor hit.
Ingredients
• 2 romaine hearts, shredded
• ½ lb salami, sliced into squares
• ½ lb provolone, sliced into squares
• ½ lb pepperoni, diced
• 8 oz marinated mozzarella balls
• 1 cucumber, sliced
• 1 red bell pepper, sliced
• 1 white onion, sliced
• 1 cup mild pepper rings
• 1 cup cubed or shaved Parmesan
• 1 tbsp black pepper
• 1 tbsp dried basil
Zippy Dressing:
• 1 cup red wine vinegar
• ½ cup olive oil
• 1 tbsp garlic powder
• 1 tbsp dried basil
• 1 tbsp brown sugar or honey
• 2 tsp kosher salt
Optional Add-Ins:
• 12–16 oz cooked, cooled tri-color tortellini (for pasta salad version)
• Fresh basil or parsley for garnish
• Chili flakes for heat
Instructions
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Toss the Base: In a large bowl, combine romaine, meats, cheeses, veggies, and seasonings.
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Mix the Dressing: Whisk or shake together all dressing ingredients until well emulsified.
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Combine: Pour dressing over salad and toss thoroughly from bottom up.
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Chill (Optional but Awesome): Let sit in fridge for 30 mins for flavors to meld.
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Serve: Top with herbs, extra cheese, and optional chili flakes. For pasta version, gently fold in tortellini before serving.
Notes
• Dry your greens well to avoid sogginess.
• For vegetarian: skip the meat, add chickpeas and roasted veggies.
• Make it GF: use gluten-free pasta or skip pasta entirely.
- Prep Time: 20 mins
Nutrition
- Calories: 400 Cal
- Sodium: 850mg
- Fat: 30g
- Carbohydrates: 7g
- Protein: 20g