Creamy Italian Pasta Salad
A flavorful pasta salad loaded with tricolor rotini, pepperoni, salami, cheese cubes, and tangy banana peppers, all coated in a creamy Italian dressing. Perfect for potlucks, BBQs, or an easy make-ahead meal!
Ingredients
- 1 lb (450 g) tricolor rotini pasta
- 1 cup pepperoni slices, halved
- 1 cup salami, diced
- 1½ cups mozzarella or provolone cheese, cubed
- 1 cup cherry tomatoes, halved
- ½ cup black olives, sliced
- ½ cup banana pepper rings, drained
- ¼ cup red onion, finely diced
- ¼ cup grated Parmesan cheese
Creamy Italian Dressing
- 1 cup mayonnaise
- ½ cup Italian dressing
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Cook the rotini according to package directions until al dente. Drain and rinse under cold water to cool completely.
- In a large bowl, combine the cooled pasta, pepperoni, salami, cheese cubes, tomatoes, olives, banana peppers, red onion, and Parmesan cheese.
- In a separate bowl, whisk together the mayonnaise, Italian dressing, red wine vinegar, Italian seasoning, garlic powder, and black pepper until smooth.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Stir before serving and garnish with extra Parmesan cheese if desired.
Tips
- Add diced cucumber or bell peppers for extra crunch.
- Make it a day ahead for even better flavor.
- Store covered in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8–10