Hoagie Pasta Salad

This is the only pasta salad that I ate growing up as a child, and it’s still the only one that my family makes. It’s great to bring to picnics, gatherings, or even just to keep in the refrigerator and eat for lunch. The deli meats and cheeses can be replaced with whatever you have on hand, or to whatever you prefer. My only advice here is to use Clearfield white American cheese. It’s the best brand of American cheese and the only kind I use. So if you’re grocery store sells it, that’s what I would recommend buying. If it doesn’t, use another high quality American cheese, the more processed ones do not taste as good.

There are lots of variations of pasta salad that can be made from this recipe. Some ideas are below.

Instead of mozzarella, try 1/4 pound of sliced provolone cheese or skip it altogether and use 1/2 pound white American cheese instead of 1/4 pound.

Instead of the American cheese, use 1/2 block of sharp cheddar cheese, cut into small cubes. If you skip the mozzarella and American cheese, than use an entire block of sharp cheddar cheese.

Instead of pepperoni, try 1/4 pound of sliced Capicola or skip it entirely and use more ham and salami. If you do want to use pepperoni, you can use pepperoni sliced at the deli, a stick of pepperoni cut into small chunks, or the small sliced rounds of pepperoni used for a pizza topping and cut them into quarters.

Enjoy! ~ Kelly

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Hoagie Pasta Salad

Yield: 16 servings

Author: Kelly

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

A delicious pasta salad made with all the classic hoagie ingredients and more.

Ingredients

• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 (16-ounce) box rotini noodles
• 1 medium cucumber
• 1 (10-ounce) package cherry tomatoes
• 1 (6-ounce) block mozzarella cheese
• 1/4 pound white American cheese, sliced
• 1/4 pound deli ham, sliced
• 1/4 pound hard salami, sliced
• 1/4 pound pepperoni, sliced
• 1 and 1/2 cups Italian dressing, divided
• 1/2 teaspoon Italian seasoning

Instructions

1. Fill a large pot with enough water to cover the noodles. Season the water with salt and olive oil. Bring to a full boil, then add the noodles. Cook for 11 minutes or according to package instructions. Drain noodles and place in a large bowl. Toss noodles in about 2 tablespoons of Italian dressing to prevent from sticking. Place noodles in the refrigerator and allow to cool completely before mixing in the rest of the ingredients.
2. Wash the cucumber and tomatoes. Cut a medium cucumber in half lengthwise, then cut each half in half lengthwise, creating four long strips of cucumber. Slice the strips into small pieces. Place in a small bowl. Cut the tomatoes in half and place in the same small bowl.
3. Cut the block of mozzarella, American cheese, deli ham, hard salami, and pepperoni into small pieces. Place in another small bowl.
4. Once the noodles are cooled, add in the prepared vegetables, cheese, and meats. Toss to combine. Mix in 1 cup of the Italian dressing and the Italian seasoning. Cover the bowl and place pasta salad in the refrigerator for at least 2 hours before serving. When ready to serve mix in the remaining 1/2 cup Italian dressing, or more as needed.

Nutrition Facts

Calories

277

Fat

15 g

Sat. Fat

5 g

Carbs

25 g

Fiber

1 g

Net carbs

24 g

Sugar

4 g

Protein

10 g

Sodium

734 mg

Cholesterol

24 mg

*Nutritional Information is estimated