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This Italian Combo Pasta Salad tastes like your favorite deli sandwich turned into a chilled, creamy, crave-worthy pasta dish. Made with bowtie pasta, a trio of savory deli meats, mozzarella pearls, banana peppers, and red onion, it’s tossed in a tangy, herby homemade dressing that gets better as it sits. The perfect make-ahead dish for barbecues, potlucks, or summer lunches.
This salad was born out of a “clean out the fridge” moment a few summers ago, just before we left for vacation. I had bits of deli meat to use up and no time to get creative. I threw everything into a bowl with pasta, whipped up a dressing, and hoped for the best. One bite in, I knew I had something special. The salty meats, creamy cheese, punchy onions, and zippy dressing just worked. Now, it’s the first thing everyone asks for when grilling season hits.
Why You’ll Love This Salad
- Italian sub, no soggy bread – All the bold, zesty flavors of an Italian hoagie, in pasta form. No wilting bread, no mess.
- Made for make-ahead – Actually improves as it chills, so it’s ideal for prepping ahead.
- Crowd-pleasing – Even self-proclaimed pasta salad haters (looking at you, neighbor Tom) come back for seconds.
Ingredients
Here’s what you’ll need to make the perfect deli-style pasta salad:
- Bowtie pasta (farfalle) – Holds onto the dressing like a champ and keeps its shape without going mushy.
- Salami, pepperoni & ham – A salty-savory trifecta that makes this feel like a sandwich in a bowl.
- Mozzarella pearls – Creamy and soft, they contrast the bold flavors perfectly.
- Banana peppers – Tangy, mildly spicy, and bright—like the pickle on your sandwich, but better.
- Red onion – A little bite and a lot of color.
- Grated Parmesan – Adds salty umami depth and clings beautifully to the pasta.
- Olive oil – Keeps the pasta from soaking up too much dressing and going dry.
- Italian seasoning & black pepper – Simple but powerful flavor builders.
For the Creamy Dressing:
- Mayonnaise – The base of the dressing; keeps things creamy and satisfying.
- Red wine vinegar – Brings the tang to balance all that richness.
- Italian seasoning, garlic powder, salt, and pepper – To pull it all together.
Step-by-Step Instructions
1. Cook the Pasta
Boil your bowtie pasta in generously salted water, but stop one minute before the al dente time on the box. It’ll finish softening as it chills with the dressing later.
2. Cool It Down
Drain the pasta and rinse under cold water to stop the cooking and cool it fast. You want it cold before mixing anything else in, especially the cheese.
3. Prep the Add-Ins
Dice the salami, pepperoni, and ham into small, even pieces—think pencil eraser size—so every bite is balanced. Thinly slice the red onion and drain the banana peppers.
4. Make the Dressing
Whisk together mayonnaise, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper until smooth.
5. Assemble
Toss the cooled pasta with a drizzle of olive oil and the grated Parmesan to coat. Then add the meats, onion, peppers, and mozzarella pearls. Pour in the dressing and stir until everything is well coated.
6. Chill
Cover and refrigerate for at least 2 hours (or overnight). The flavor only gets better as everything marinates.
Expert Tips
- Don’t skip the olive oil before the dressing – It prevents soggy pasta and gives each bite that glossy, craveable texture.
- Cool the pasta completely – Warm pasta + mayo dressing = not great.
- Layer your seasoning – Add salt and seasoning both to the pasta and the dressing for depth.
- Taste again before serving – The pasta absorbs some dressing as it chills. Add a splash of vinegar or olive oil before serving if needed.
What to Serve With It
This salad is satisfying on its own, but even better alongside:
- Grilled chicken, steak, or sausages
- Fresh watermelon or fruit salad
- Garlic bread or focaccia
- Crisp white wine or iced tea
For parties, I love spooning it into hollowed-out bell peppers or tomatoes—it looks fancy with almost no extra effort.
Creative Variations
- Vegetarian – Ditch the meats and add marinated artichoke hearts, olives, chickpeas, or roasted red peppers.
- Mediterranean twist – Use feta instead of mozzarella, swap in kalamata olives and cucumber.
- Spicy – Add hot cherry peppers or crushed red pepper flakes for a kick.
- Lighter version – Use half mayo, half Greek yogurt for the dressing.
Storage & Make-Ahead Tips
- Fridge life: Keeps for 3–4 days in an airtight container.
- Make ahead: Perfect up to 24 hours in advance. For longer, reserve some dressing to freshen it up before serving.
- Traveling tip: Keep chilled with ice packs and add any extra garnishes (like extra banana peppers or fresh herbs) just before serving.
Kitchen Smarts
- Bowtie, rotini, or penne work best. Skip tiny shapes like orzo, which get lost in the mix.
- Use mozzarella pearls—not blocks—for that soft, fresh bite.
- Always taste before serving—flavors can mellow in the fridge.
Frequently Asked Questions
→ Can I Make This Ahead?
Yes! It actually tastes better the next day. Make it up to 24 hours in advance and give it a quick toss before serving.
→ What If I Want It Vegetarian?
Just skip the meats and bulk up with more veggies—cherry tomatoes, cucumbers, olives, or roasted zucchini all work great.
→ Can I Use Another Pasta Shape?
Absolutely. Rotini, penne, or even cheese tortellini are fun alternatives.
→ How Long Does It Last?
3–4 days in the fridge. Stir in a little extra olive oil or vinegar to refresh leftovers.
→ Is There a Healthier Version?
Use half mayo, half Greek yogurt, and load up on vegetables. You can also try whole wheat pasta for more fiber.
This Italian Combo Pasta Salad is the kind of recipe that sneaks into your regular rotation and refuses to leave. It’s easy, flexible, and always a hit—whether you’re feeding picky eaters, foodies, or pasta salad skeptics. For something that started as a fridge clean-out experiment, it’s amazing how quickly it became a staple at every summer table we set.
PrintItalian Combo Pasta Salad
This Italian Combo Pasta Salad tastes like your favorite deli sandwich turned into a chilled, creamy, crave-worthy pasta dish. Made with bowtie pasta, a trio of savory deli meats, mozzarella pearls, banana peppers, and red onion, it’s tossed in a tangy, herby homemade dressing that gets better as it sits. The perfect make-ahead dish for barbecues, potlucks, or summer lunches.
- Prep Time: 15 Minuten
- Cook Time: 20 Minuten
- Total Time: 25 Minuten
- Yield: 8 Portionen
- Cuisine: Italienisch-Amerikanisch
Ingredients
Bowtie pasta (farfalle) – Holds onto the dressing like a champ and keeps its shape without going mushy.
Salami, pepperoni & ham – A salty-savory trifecta that makes this feel like a sandwich in a bowl.
Mozzarella pearls – Creamy and soft, they contrast the bold flavors perfectly.
Banana peppers – Tangy, mildly spicy, and bright—like the pickle on your sandwich, but better.
Red onion – A little bite and a lot of color.
Grated Parmesan – Adds salty umami depth and clings beautifully to the pasta.
Olive oil – Keeps the pasta from soaking up too much dressing and going dry.
Italian seasoning & black pepper – Simple but powerful flavor builders.
For the Creamy Dressing:
Mayonnaise – The base of the dressing; keeps things creamy and satisfying.
Red wine vinegar – Brings the tang to balance all that richness.
Italian seasoning, garlic powder, salt, and pepper – To pull it all together.
Instructions
Boil your bowtie pasta in generously salted water, but stop one minute before the al dente time on the box. It’ll finish softening as it chills with the dressing later.
Drain the pasta and rinse under cold water to stop the cooking and cool it fast. You want it cold before mixing anything else in, especially the cheese.
Dice the salami, pepperoni, and ham into small, even pieces—think pencil eraser size—so every bite is balanced. Thinly slice the red onion and drain the banana peppers.
Whisk together mayonnaise, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper until smooth.
Toss the cooled pasta with a drizzle of olive oil and the grated Parmesan to coat. Then add the meats, onion, peppers, and mozzarella pearls. Pour in the dressing and stir until everything is well coated.
Cover and refrigerate for at least 2 hours (or overnight). The flavor only gets better as everything marinates.
Notes
Don’t skip the olive oil before the dressing – It prevents soggy pasta and gives each bite that glossy, craveable texture.
Cool the pasta completely – Warm pasta + mayo dressing = not great.
Layer your seasoning – Add salt and seasoning both to the pasta and the dressing for depth.
Taste again before serving – The pasta absorbs some dressing as it chills. Add a splash of vinegar or olive oil before serving if needed.