Print

Italian Combo Pasta Salad

Print Recipe

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.

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

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.

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.

Find it online: https://leckerfamilie.de/italian-combo-pasta-salad/