Italian Combo Pasta Salad (Print Version)

# Ingredients:

→ Pasta and Mix-ins

01 - 1 pound bow tie pasta (farfalle), cooked in salted water and cooled
02 - 1/2-3/4 cup salami, diced into small cubes
03 - 1/2-3/4 cup pepperoni, diced into small cubes
04 - 1/2-3/4 cup ham, diced into small cubes
05 - 8 ounces fresh mozzarella pearls, drained from liquid
06 - 1/4 cup red onion, finely diced
07 - 1/2 cup banana peppers, sliced (mild or hot, based on preference)

→ Seasonings and Oil

08 - 2 tablespoons olive oil
09 - 1 cup Parmesan cheese, freshly grated
10 - Freshly ground black pepper to taste
11 - 1 tablespoon Italian seasoning
12 - Fresh parsley, chopped (optional, for garnish)

→ For the Dressing

13 - 1 1/4 cups mayonnaise
14 - 3 tablespoons red wine vinegar
15 - 1 tablespoon garlic powder
16 - 1 tablespoon onion powder
17 - 1 teaspoon red pepper flakes (adjust to taste for heat)
18 - 1 tablespoon Italian seasoning
19 - Salt and freshly ground black pepper to taste

# Instructions:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - 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.
08 - 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.

# Notes:

01 - For a lighter version, substitute half the mayonnaise with Greek yogurt or sour cream.
02 - Add other Italian-inspired ingredients like diced bell peppers, artichoke hearts, olives, or sun-dried tomatoes for variety.
03 - This salad travels well for picnics or potlucks - just be sure to keep it chilled, especially since it contains meat and dairy.

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