Italian (Sandwich) Pasta Salad with Dill Pickle Salt

Posted by:

Jacobsen Salt Co.

Posted on:

Jun 19, 2023

Ingredients

3 cups Anna brand dried fusilli noodles (or another brand, but make sure to buy a spiral-shaped pasta) boiled, drained, and cooled
2 cups fresh spinach, melted in a pan with just water
¼ cup pickled mustard seeds
3 celery stalks, sliced in half lengthwise and chopped on a bias
¼ cup pickled red onion
¼ cup black olives, pitted and cut in half
3 slices provolone cheese cut into 1/2-inch squares
¼ cup pepperoni cut into slices
3 slices prosciutto torn into rough strips
½ cup kewpie mayo
1 tsp white sugar
2 tsp black pepper
3 tsp Dill Pickle Salt, plus more to taste
2 tbsp tomato paste
1 tbsp fresh oregano, finely chopped
¼ cup pepperoncini juice

Shop The Recipe

What’s better than a stacked-to-the-sky Italian sandwich? To be honest, we’re not sure what is either, which is why the tasting notes of our favorite meaty sub were the inspiration for this summer’s picnic potluck staple, an Italian (Sandwich) Pasta Salad. We put our Dill Pickle Salt to work alongside spiral-shaped noodles and those classic staple ingredients that live between an Italian sandwich’s buns, like provolone and prosciutto. In place of classic yellow mustard are pickled mustard seeds, and tomato paste subs in for fresh tomato slices, creating this zippy, crowd-pleasing recipe you can add to your summer arsenal.

Recipe by: Kourtney Paranteau

Serves 4-6

Process

In a large bowl toss together your cooked pasta, spinach, mustard seeds, celery, red onion, olives, cheese, and both meats until evenly distributed. In a smaller mixing bowl, whisk together the mayo, sugar, pepper, Dill Pickle Salt, and tomato paste. Pour the mixture over the pasta salad and stir with a wooden spoon until all of the pasta noodles are evenly coated in sauce. Sprinkle oregano and pepperoncini juice and stir well one more time. Top with additional Dill Pickle Salt if desired.

Be sure to allow yourself enough time to pop the finished pasta salad in the fridge before packing it for a picnic (at least two hours). The pasta salad can be made up to a day ahead of your al fresco affair!

3 cups Anna brand dried fusilli noodles (or another brand, but make sure to buy a spiral-shaped pasta) boiled, drained, and cooled
2 cups fresh spinach, melted in a pan with just water
¼ cup pickled mustard seeds
3 celery stalks, sliced in half lengthwise and chopped on a bias
¼ cup pickled red onion
¼ cup black olives, pitted and cut in half
3 slices provolone cheese cut into 1/2-inch squares
¼ cup pepperoni cut into slices
3 slices prosciutto torn into rough strips
½ cup kewpie mayo
1 tsp white sugar
2 tsp black pepper
3 tsp Dill Pickle Salt, plus more to taste
2 tbsp tomato paste
1 tbsp fresh oregano, finely chopped
¼ cup pepperoncini juice