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Creamy Italian Sub Salad

Prep 10 min
Total 20 min
Servings 4

Everything you love about that Italian sub at the sandwich shop down the street, minus the bun. Best of all, there’s no oven required, so this quick and filling salad is just right for summer dinners. Simple, delicious and full of flavors you already love: this salad is an instant classic! MORE+ LESS-

By Cheeky Kitchen

March 23, 2017

Ingredients

box (8.3 oz) Betty Crocker™ Suddenly Pasta Salad™ Creamy Italian

1/3

cup mayonnaise

tablespoons white vinegar

tablespoons olive oil

head romaine lettuce, diced

package (5 oz) Italian salami slices

can (5.5 oz) sliced olives, drained

cup cherry tomatoes, halved

1/4

purple onion, sliced

1/2

cucumber, diced

Steps

Hide Images

1

Cook and drain pasta as directed on box.
2

In a small bowl, mix together spice packet, mayonnaise, vinegar and olive oil.
3

Toss pasta with romaine, salami, olives, tomatoes and cucumbers. Add dressing and toss again until coated. Serve and enjoy!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 620
Calories from Fat: 340

% Daily Value

Total Fat: 38g; 58%
Saturated Fat 8g 39% Trans Fat 0g
Cholesterol: 45mg; 15%
Sodium: 1510mg; 63%
Potassium: 680mg; 19%
Total Carbohydrate: 53g; 18%
Dietary Fiber 8g 31% Sugars 4g
Protein: 18g

% Daily Value*:

Vitamin A: 300%; 300%
Vitamin C: 25%; 25%
Calcium: 15%; 15%
Iron: 25%; 25%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

The classic Italian sub comes to life in a tasty pasta salad. All of the flavors of you love—salami, olives, tangy purple onions—tossed together with pasta and a creamy, zingy Italian dressing. This dish takes about 20 minutes to make, and is just right for a simple lunch or lovely light dinner. The pasta needs a quick boil, but other than that this is a completely no-heat recipe. Serve this up on summer nights when the weather outside is too hot for turning on your oven. Tote a double batch to your next potluck (it’s sure to disappear quick!), or prep all of the ingredients the night before, then toss together at lunch for a fresh brown bag option.