Creamy Italian Pasta Salad (Print Version)

Cold pasta salad with tricolor rotini, creamy Italian dressing made with mayo and seasonings, cheese cubes, banana peppers, tomatoes, red onion, pepperoni, and salami.

# Ingredients:

→ For the Pasta Salad

01 - 12 oz tricolor rotini pasta
02 - 1 cup mayonnaise
03 - 2 tablespoons red wine vinegar
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon red pepper flakes
06 - 1 teaspoon dried oregano
07 - 1 teaspoon Italian seasoning
08 - 1 teaspoon garlic powder
09 - 8 oz bag Land O Lakes Extra Sharp Cheddar and Habanero Jack cheese cubes
10 - 1/3 cup banana peppers, drained
11 - 1/2 red onion, chopped
12 - 1 heaping cup cherry tomatoes, sliced
13 - 1/3 cup pepperoni, chopped
14 - 1/3 cup salami, chopped

# Instructions:

01 - Boil the tricolor rotini on the stove following the package directions. Drain the pasta and rinse it under cold water to stop the cooking and cool it down. Set aside.
02 - In a large bowl, whisk together the mayo, red wine vinegar, salt, red pepper flakes, dried oregano, Italian seasoning, and garlic powder until smooth and well combined.
03 - Add the cooled pasta, cheese cubes, banana peppers, chopped red onion, sliced cherry tomatoes, chopped pepperoni, and chopped salami to the bowl with the dressing.
04 - Stir everything together really well, making sure all the pasta and ingredients are coated with the creamy dressing. You can serve it right away, but it's even better if you refrigerate it for at least an hour before serving to let all the flavors come together.
05 - Give it a good stir before serving since the dressing can settle at the bottom. This pasta salad is perfect for cookouts, potlucks, or any summer gathering!

# Notes:

01 - Rinsing the pasta with cold water after draining stops it from cooking further and cools it down quickly.
02 - This pasta salad tastes even better after sitting in the fridge for an hour or more - the flavors really meld together.
03 - You can substitute any cubed cheese you like - mozzarella, cheddar, or pepper jack all work great.
04 - Feel free to add other Italian ingredients like black olives, artichoke hearts, or roasted red peppers.
05 - If the salad seems dry after refrigerating, just stir in a bit more mayo to loosen it up.
06 - Store in an airtight container in the refrigerator for up to 3 days.

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