Welcome to pasta salad perfection! This Italian Combo Pasta Salad brings together all the bold flavors of an Italian deli sandwich in a refreshing, crowd-pleasing bowl. With al dente pasta, zesty Italian meats, sharp cheeses, and crisp vegetables all tossed in a tangy vinaigrette, it’s a complete meal that satisfies on every level.
Perfect for summer gatherings, potlucks, or meal prep, this hearty pasta salad gets even better as it sits, allowing the flavors to meld together beautifully. It’s my go-to recipe when I need something impressive yet effortless that everyone will love.
Why You’ll Love This
- Make-ahead friendly: Prepare it up to 24 hours in advance for even better flavor development.
- Complete meal in one bowl: Protein, vegetables, and carbs all in a single satisfying dish.
- Customizable: Easily adapt with your favorite Italian meats, cheeses, or vegetables.
- Perfect for gatherings: Scales up beautifully for potlucks and picnics.
- No mayo: The vinaigrette base makes it more food-safe for outdoor events.
Ingredients
- 1 pound bow tie pasta (farfalle), cooked in salted water and cooled
- 1/2-3/4 cup salami, diced into small cubes
- 1/2-3/4 cup pepperoni, diced into small cubes
- 1/2-3/4 cup ham, diced into small cubes
- 8 ounces fresh mozzarella pearls, drained from liquid
- 1/4 cup red onion, finely diced
- 1/2 cup banana peppers, sliced (mild or hot, based on preference)
- 2 tablespoons olive oil
- 1 cup Parmesan cheese, freshly grated
- Freshly ground black pepper to taste
- 1 tablespoon Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
- 1 1/4 cups mayonnaise
- 3 tablespoons red wine vinegar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon red pepper flakes (adjust to taste for heat)
- 1 tablespoon Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook the bow tie pasta according to package directions until al dente, usually about 8-10 minutes. Drain the pasta in a colander and rinse with cold water to stop the cooking process and cool it down quickly. Allow the pasta to drain completely, giving the colander a few shakes to remove excess water. You can prepare this step ahead of time and refrigerate the cooled pasta until ready to assemble the salad.
- While the pasta is cooking or cooling, prepare your meat and vegetables. Dice the salami, pepperoni, and ham into small, uniform pieces, about 1/4-inch cubes. Drain the mozzarella pearls well on paper towels to remove excess moisture. Finely dice the red onion and slice the banana peppers if they aren’t already sliced. Having all ingredients prepped before assembly ensures even distribution in the final salad.
- In a large mixing bowl, add the cooled pasta, diced salami, pepperoni, ham, drained mozzarella pearls, diced red onion, and sliced banana peppers. Using a large wooden spoon or rubber spatula, gently toss the ingredients to distribute them evenly throughout the pasta.
- Drizzle the olive oil over the pasta mixture. The oil helps prevent the pasta from sticking together and adds a nice sheen and flavor. Add the freshly grated Parmesan cheese, freshly ground black pepper to taste, and 1 tablespoon of Italian seasoning. Gently fold everything together until well combined.
- In a medium bowl, combine the mayonnaise, red wine vinegar, garlic powder, onion powder, red pepper flakes, Italian seasoning, and salt and pepper to taste. Whisk together until smooth and well blended. The dressing should have a pourable consistency but still be thick enough to coat the pasta well. If it seems too thick, you can add a tablespoon of water or a bit more vinegar to thin it slightly.
- Pour the prepared dressing over the pasta mixture. Using a large spoon or rubber spatula, gently fold and toss until all the pasta and ingredients are evenly coated with the dressing. Be careful not to stir too vigorously, which could break up the pasta or mozzarella pearls.
- Taste the salad and adjust seasonings if necessary, adding more salt, pepper, or Italian seasoning to suit your preference. If desired, garnish with freshly chopped parsley for a pop of color and fresh flavor. The salad can be served immediately, but for best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- This pasta salad will keep well in an airtight container in the refrigerator for 3-4 days. If making ahead for a party or potluck, you might want to reserve a small amount of the dressing to refresh the salad just before serving, as the pasta will absorb some of the dressing during storage.
Tips & Variations
- Protein swaps: Try mortadella, capicola, or prosciutto in place of (or in addition to) the salami and pepperoni.
- Vegetarian option: Skip the meats and add chickpeas or white beans for protein.
- Extra crunch: Add diced cucumber or celery for additional texture.
- Cheese alternatives: Asiago, pecorino, or feta can work beautifully in this salad.
- Spice it up: Add crushed red pepper flakes to the dressing for heat.
- Pasta tip: Slightly undercook the pasta as it will continue to absorb dressing while chilling.
Serving Suggestions
This Italian Combo Pasta Salad shines as a standalone meal, but it’s also wonderful alongside grilled chicken or as part of an antipasto spread. For a complete summer meal, serve with garlic bread and a simple green salad.
For a beautiful presentation, serve in a large shallow bowl garnished with additional fresh herbs, a drizzle of good olive oil, and a few whole pepperoncini peppers.
Notes
- Stores well in the refrigerator for up to 3 days in an airtight container.
- If making ahead, reserve a small portion of the dressing to refresh the salad just before serving.
- For best flavor, remove from refrigerator about 20 minutes before serving.
- The pasta will absorb dressing as it sits, so it may need additional seasoning or a splash of olive oil when serving leftovers.
FAQs
Can I make this pasta salad gluten-free?
Absolutely! Simply substitute your favorite gluten-free pasta. Just be sure not to overcook it, as gluten-free varieties can become mushy more quickly.
How far in advance can I prepare this salad?
You can prepare this salad up to 24 hours in advance. The flavors actually improve as it sits in the refrigerator.
Is there a shortcut version of this recipe?
Yes! Use a good quality bottled Italian dressing and pre-chopped vegetables from the salad bar to cut down on prep time.
Can I freeze leftovers?
I don’t recommend freezing this pasta salad as the vegetables and cheese textures will suffer when thawed.
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