Hoagie Pasta Salad Food

HOAGIE SALAD

Hoagie Salad image

Make and share this Hoagie Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Potluck

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup oil
1/4 cup vinegar
dried oregano, to taste
salt
pepper
1 (16 ounce) package elbow macaroni, cooked
2 plum tomatoes, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1/2 lb cooked ham, chopped
1/2 lb genoa salami, chopped
1/4 lb provolone cheese, cubed
1/2 lb mozzarella cheese, cubed

Steps:

In a small bowl, whisk together the oil and vinegar; add oregano, salt, and pepper to taste; whisk and set aside.
Rinse cooked macaroni in cold water; drain well and transfer to a large bowl.
Add remaining ingredients to the macaroni; toss gently.
Pour oil/vinegar mixture on top; toss gently.
Cover and refrigerate a few hours before serving.

Nutrition Facts : Calories 543.9, Fat 31.3, SaturatedFat 10.7, Cholesterol 70.2, Sodium 673.8, Carbohydrate 39.3, Fiber 2, Sugar 2.3, Protein 25.3

HOAGIE ON A PLATE SALAD

Hoagie on a Plate Salad image

This is a quick way to have the "taste" of a hoagie with a bit more salad-Add what you like-there's no "real rules" recipe is for 4 servings,but you could make more or less.

Provided by mamacancook

Categories Low Cholesterol

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 heads romaine lettuce, chopped and washed
2 medium tomatoes, diced
4 bakery rolls or 4 hoagie rolls, torn into bite sized pieces
1 lb deli ham, chipped
1/2-3/4 cup crumble feta cheese
salad dressing, your choice

Steps:

Tear rolls into bite sized pieces-one roll per serving layer on plate(4 plates/4 servings).
Layer on cleaned and chopped romaine lettuce.
Chop tomatoes and divide between four servings.
Layer on deli ham (you decide how much per serving,but don't skimp -- )divided amongst each serving (1lb I just put as general amount-you may use less for 4 servings,but I used about a 1/2 lb for 2 servings).
Top with feta cheese (though you could used sliced/chopped provolone or american for more of a "true" hoagie taste).
At this point-be creative-add more toppings if you like-thin sliced pepperoni,roasted red peppers,olives,etc -- No rules.
Top with your choice of favorite salad dressings -I prefer a vinagarette style but it's your choice.
Enjoy!

Nutrition Facts : Calories 465.8, Fat 17.3, SaturatedFat 6.6, Cholesterol 81.4, Sodium 2027.5, Carbohydrate 47.8, Fiber 10.1, Sugar 7.1, Protein 31.5

PRIMO PASTA SALAD

Primo Pasta Salad image

At the last minute, I was told to bring something for a potluck at work. Not having the time to go shopping, I used whatever I had on hand and used a dressing my mother always used on her potato salad. The salad was a hit at work. Takes a little time to make but is well worth the effort.

Provided by Klantz

Categories Salad Pasta Salad Rotini Pasta Salad Recipes

Time 3h55m

Yield 16

Number Of Ingredients 21

Ingredients

1 (16 ounce) package rotini pasta
3 hard-boiled eggs, chopped
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
½ cup diced celery
½ cup diced red bell pepper
½ cup diced red onion
½ cup diced fully cooked ham
½ cup diced cooked shrimp
½ cup frozen green peas, thawed
½ cup small Cheddar cheese cubes
½ cup small Monterey Jack cheese cubes
⅓ cup diced dill pickle
1 (2.25 ounce) can sliced black olives, drained
1 cup sour cream
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons white sugar
½ (1 ounce) package ranch dressing mix, or to taste
1 tablespoon mustard
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 26.5 g, Cholesterol 69.6 mg, Fat 20 g, Fiber 2 g, Protein 9.7 g, SaturatedFat 5.9 g, Sodium 406.2 mg, Sugar 3.6 g