Italian Combo Pasta Salad (Printable Recipe)

Bow tie pasta tossed with deli meats, mozzarella, zesty veggies, and creamy Italian-style dressing.

# Ingredients You'll Need:

→ Pasta and Mix-ins

01 - 450 g bow tie pasta (farfalle), cooked al dente in salted water and cooled
02 - 70-110 g salami, diced into small cubes
03 - 70-110 g pepperoni, diced into small cubes
04 - 70-110 g ham, diced into small cubes
05 - 225 g fresh mozzarella pearls, drained
06 - 40 g red onion, finely diced
07 - 75 g banana peppers, sliced

→ Seasonings and Oil

08 - 30 ml extra virgin olive oil
09 - 100 g Parmesan cheese, freshly grated
10 - Freshly ground black pepper, to taste
11 - 1 tablespoon (approx. 4 g) Italian seasoning
12 - Fresh parsley, chopped, for garnish (optional)

→ Dressing

13 - 310 g mayonnaise
14 - 45 ml red wine vinegar
15 - 1 tablespoon (approx. 8 g) garlic powder
16 - 1 tablespoon (approx. 9 g) onion powder
17 - 1 teaspoon (approx. 2 g) red pepper flakes, or to taste
18 - 1 tablespoon (approx. 4 g) Italian seasoning
19 - Salt and freshly ground black pepper, to taste

# Steps to Follow:

01 - Bring a large pot of generously salted water to a boil. Cook the bow tie pasta until al dente, about 8-10 minutes. Drain in a colander and rinse with cold water to rapidly cool. Drain thoroughly and set aside.
02 - While the pasta cools, dice the salami, pepperoni, and ham into uniform 6-mm cubes. Drain mozzarella pearls and dry on paper towels. Finely dice the red onion and slice banana peppers, if needed.
03 - In a large mixing bowl, add cooled pasta, diced salami, pepperoni, ham, drained mozzarella, red onion, and banana peppers. Gently toss to distribute.
04 - Drizzle olive oil over the mixture. Add Parmesan cheese, ground black pepper, and 1 tablespoon Italian seasoning. Fold together gently to combine.
05 - In a medium bowl, whisk together mayonnaise, red wine vinegar, garlic powder, onion powder, red pepper flakes, 1 tablespoon Italian seasoning, and salt and pepper to taste until smooth and blended.
06 - Pour the dressing over the pasta mixture. Using a spatula, gently fold until all ingredients are evenly coated. Avoid vigorous stirring to preserve pasta and mozzarella shape.
07 - Taste and adjust salt, pepper, or Italian seasoning as desired. Garnish with freshly chopped parsley for color and fresh flavor. For best flavor, cover and refrigerate at least 1 hour before serving.

# Extra Tips:

01 - For a lighter version, substitute half of the mayonnaise with Greek yogurt or sour cream.
02 - Enhance variety by including diced bell peppers, artichoke hearts, olives, or sun-dried tomatoes.
03 - Store in an airtight container and keep refrigerated; the salad stays fresh for up to 4 days.
04 - Reserve a portion of the dressing to refresh the salad before serving if making ahead.
05 - This salad travels well for picnics and potlucks but must be kept chilled due to meat and dairy.

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