Name: Italian-American deli sandwich-style pasta salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 350g conchiglie; 50ml olive oil; 100g mixed antipasti vegetables in olive oil, roughly chopped, plus 50ml oil from the jar (ours had sundried tomatoes, red peppers and olives); 50g sweet red pepper drops, plus 1 tbsp liquid from the jar; ½ tsp Dijon mustard; 2 1/2 tbsp Greek yogurt; 1 1/2 tsp dried oregano; 70g artichoke hearts roughly chopped; 90g salami Napoli sliced into small pieces; 90g olives stuffed with garlic roughly chopped; 170g bocconcini drained and torn in half, if large; 20g basil leaves roughly chopped, plus a few whole leaves to garnish

Italian-American deli sandwich-style pasta salad

Inspired by loaded Italian-American sub sandwiches, this pasta salad is packed full of pickled veg, meat and cheese. Feel free to substitute in your favourites – some shavings of parmesan would be great, or chopped giardiniera pickles

30 min total 15 min prep 15 min cook 6 615 cal

Instructions

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1 Cook the pasta in a pan of boiling salted water following pack instructions. Once cooked, drain and rinse under cold water to cool.
2 Whisk the olive oil, the oil from the antipasti, the liquid from the red pepper drops, the mustard, yogurt and oregano together in a large bowl. Season with salt and pepper.
3 Toss the cooked pasta, antipasti veg, artichoke hearts, peppers, salami, olives, bocconcini and basil through the dressing until well coated. Tip onto a serving platter or into a bowl, and garnish with more basil leaves to serve .