The Recipe: Italian Sub Pasta Salad
Serves 6 to 8 · 30 minutes hands-on, about 45 minutes total
Why this pairing: This Italian sub (or grinder) pasta salad has strong Italian flavors that need a wine that can stand up to them, and rosé seemed a natural fit. I picked one from Corsica. While technically French, Corsica is historically and culturally more Italian. This is a great rosé: traditionally Italian grapes made into a dry French-style rosé.
You’ll need:
Dressing
1 cup mayonnaise
¼ cup red wine vinegar, divided
2 tablespoons pepperoncini brine
2 cloves garlic, grated
1 teaspoon dried oregano
¼ teaspoon kosher salt, plus more to taste
Freshly cracked black pepper
Pasta salad
1 pound strozzapreti or other short pasta
1 tablespoon extra-virgin olive oil
6 ounces sliced Black Forest ham
6 ounces sliced smoked turkey
6 ounces sliced salami
6 ounces sliced provolone
8 ounces mozzarella pearls, drained
½ red onion, very thinly sliced
½ cup pepperoncini, chopped
¾ cup freshly grated Parmigiano-Reggiano, plus more for serving
8 ounces shredded iceberg lettuce
Do this:
Soak the sliced red onion in ice water while you make the rest of the salad, at least 10 minutes, to take out the bite.
Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente, tender with a slight bite in the center.
Drain the pasta and let it cool, then toss it with the olive oil in a large bowl.
Stack the ham, turkey, salami, and provolone slices and cut them into bite-size pieces. Packaged sandwich-thickness slices work fine.
Make the dressing: whisk together the mayonnaise, 2 tablespoons of the vinegar, the pepperoncini brine, garlic, oregano, salt, and pepper. Taste and adjust.
Add the meats, provolone, mozzarella, pepperoncini, Parmigiano-Reggiano, and dressing to the pasta. Drain the onion, pat it dry, add it last, and stir to combine.
Cover and refrigerate. You can eat it right away, but it gets better as it rests, up to 24 hours.
Right before serving, stir in the lettuce and the remaining 2 tablespoons of vinegar, then top with more Parmigiano-Reggiano and black pepper. Making it ahead for lunches? Keep the lettuce and vinegar on the side and add them to each portion as you serve it.
Plate it, pour the wine!
Printable recipe card below.
The Pour
Clos Canereccia, Corse Rosé, 2021 (or the current vintage)
Clos Canereccia is a small organic estate near Aléria, on Corsica’s east coast, where Christian Estève has replanted his family’s vineyards with the island’s native grapes. This rosé leans on Niellucciu, so expect wild strawberry, red currant, and dried herbs, with a dry, slightly salty finish that loves cured meat, olive oil, and vinegar. Serve it straight from the fridge. About $25, but hard to find in the US. Any dry Corsican rosé, around $12 to $15, will work in its place, or a dry rosé from Provence, around $15 to $20.
The One Thing to Know
The first time I made this, I didn’t let it rest and served it right away. It was good, but letting it rest noticeably improves the flavor. Make it the day before and let it sit, then add the lettuce and the second half of the vinegar right before serving. Bring this to your next picnic or barbecue and be ready for rave reviews!
Tuesday, but nicer.