Italian Combo Pasta Salad

This Italian Combo Pasta Salad is everything you love about a classic deli sub—salty meats, tangy peppers, creamy cheese—all tossed together with tender pasta and a bold, zesty dressing. It’s hearty, flavor-packed, and made to impress at any picnic, cookout, or potluck.

I actually stumbled into this recipe a few summers back while clearing out the fridge before vacation. I had bits of leftover deli meat, some half-used jars of pickled peppers, and a big bag of pasta in the pantry. A little chopping, a quick toss in a tangy homemade dressing, and boom—pasta salad magic. It was meant to be a clean-out-the-fridge meal, but my family devoured it. Now it’s our official “bring to every BBQ” dish.

Why You’ll Love It

• Like an Italian sub, but better – All your favorite deli flavors, no soggy bread.
• Perfect make-ahead option – The flavors get even better after a night in the fridge.
• Crowd-pleaser – From picky eaters to foodies, everyone goes back for seconds.

Last time I made it, our neighbor—who swears he hates pasta salad—grabbed a spoonful just to be polite. Then he went back for more. Twice. That’s when I knew this wasn’t just another mayo-drenched noodle dish—it was a keeper.

Ingredients You’ll Need

• Bow tie (farfalle) pasta – Holds onto the dressing like a champ and looks festive on the plate.
• Diced salami, pepperoni, and ham – A trio of bold, savory deli meats that bring serious flavor.
• Mozzarella pearls – Creamy little pockets of cheese that pop in every bite.
• Sliced banana peppers – Tangy, mildly spicy, and totally essential.
• Red onion – For a bit of bite and color contrast.
• Grated Parmesan – Adds depth and saltiness.
• Olive oil – Helps the pasta stay silky and flavorful.
• Homemade creamy Italian dressing – A mix of mayo, red wine vinegar, garlic, oregano, and black pepper. It ties everything together.

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How to Make It

1. Cook the Pasta

Boil the pasta in salted water until just shy of al dente—about one minute less than the package says. It’ll continue softening once dressed. Drain and rinse under cold water to stop the cooking.

2. Cool Completely

Let the pasta cool all the way so it doesn’t melt the cheese or warm up the meats. You can spread it out on a baking sheet if you’re in a hurry.

3. Chop Your Mix-Ins

Dice the salami, ham, and pepperoni into small, uniform pieces (think pencil eraser-sized). Slice the banana peppers and red onion thinly so they don’t overpower a bite.

4. Toss with Oil + Parmesan

In a large bowl, toss the cooled pasta with a drizzle of olive oil and the grated Parmesan. This step adds flavor and creates a barrier so the dressing doesn’t soak in too quickly.

5. Make the Dressing

Whisk together ½ cup mayo, 2 tablespoons red wine vinegar, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and lots of freshly cracked black pepper. Taste and adjust to your liking.

6. Assemble

Add the meats, mozzarella pearls, banana peppers, and red onion to the pasta. Pour the dressing over everything and toss gently until well combined.

7. Chill

Cover and refrigerate for at least 2 hours (or overnight!) to let the flavors meld.

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Pro Tips

• Don’t overdress it – It should be creamy, not soupy. You can always add more dressing later.
• Let it rest – The salad gets better after chilling. The dressing thickens, and the flavors blend beautifully.
• Taste before serving – Add a splash of olive oil or vinegar and a pinch of salt if needed.

Make It Your Own

• Add veggies – Roasted red peppers, halved cherry tomatoes, or chopped artichoke hearts work beautifully.
• Go Greek – Swap the mozzarella for feta and toss in some olives and cucumbers.
• Make it spicy – Mix in hot cherry peppers or crushed red pepper flakes.
• Lighten it up – Use light mayo or sub half with Greek yogurt. It’s still creamy but with fewer calories.

Storage + Leftovers

This salad stores like a champ. Keep it in an airtight container in the fridge for 3–4 days. It often tastes even better on day two. If it seems a bit dry, just stir in a drizzle of olive oil or a spoonful of leftover dressing before serving.

What to Serve With It

This hearty pasta salad can hold its own as a main dish or play backup as a bold side. Try pairing it with:

• Grilled chicken, steak, or burgers
• Garlic bread or focaccia
• Fresh fruit or a simple green salad

If you’re feeling fancy, stuff it into halved bell peppers or scoop it into lettuce cups for a fun twist.

FAQs

Can I make this ahead of time?
Yes! It’s even better the next day. Just give it a good stir and add a touch of olive oil before serving if needed.

Can I make it vegetarian?
Absolutely. Skip the meats and add extras like olives, artichokes, chickpeas, or even a vegetarian salami substitute.

Can I freeze it?
Not recommended. The texture of the pasta and dressing will suffer after thawing.

What if I don’t have mozzarella pearls?
You can dice a block of fresh mozzarella, but pearls give the best texture. Avoid the low-moisture block mozzarella—it turns rubbery when chilled.

This Italian Combo Pasta Salad is more than a side dish—it’s a showstopper. It’s the kind of dish people sneak seconds (and thirds) of, the one they ask you to bring to every gathering, and the one you’ll find yourself craving all year long. Not bad for something that started out as a fridge clean-out experiment.

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