Creamy Italian Pasta Salad
Servings: 8 people
Ingredients
- 12 oz Tricolor Rotini
- 1 cup of mayo
- 2 tbsp red wine vinegar
- 1/2 tsp each salt and red pepper flakes
- 1 tsp each dried oregano, Italian seasoning, and garlic powder
- 8 oz bag Land O Lakes® Extra Sharp Cheddar and Habanero Jack Cheese Cubes
- 1/3 cup banana peppers drained
- 1/2 a red onion chopped
- 1 heaping cup cherry tomatoes sliced
- 1/3 cup pepperoni chopped
- 1/3 cup salami chopped
Instructions
- Boil the rotini on the stove following the directions on the package. Drain and rinse with cold water and set aside.
- In a large bowl, mix together mayo, red wine vinegar, salt, red pepper flakes, oregano, Italian seasoning, and garlic powder. Stir well.
- Add the cooked pasta, an 8 oz bag Land O Lakes® Extra Sharp Cheddar and Habanero Jack Cheese Cubes, banana peppers, the chopped red onion, sliced tomatoes, and the chopped meats.
- Stir everything together well. Serve immediately or refrigerate for an hour before serving. Enjoy!
Notes
- Serve the pasta salad immediately or let it chill in the refrigerator for 1-2 hours. After refrigerating, be sure to give the pasta salad a good stir before serving.
- I like making this pasta salad with the tricolor Rotini, but you could really use any pasta you have in the pantry. The corkscrew shape just helps hold onto the dressing pretty well.
- I used an 8 oz bag Land O Lakes® Extra Sharp Cheddar and Habanero Jack Cheese Cubes, but you could really use any cheese cubes you like! You could also add some Parmesan cheese instead if you prefer.
- This is one of those recipes that you can customize to your liking! It would also be good with extra veggies like chopped bell pepper or some chopped mini cucumbers.
- If you don't keep red wine vinegar stocked you could use a little bit of white vinegar instead, but I'd start with a little less because it seems to have a stronger flavor.
- If you love this pasta salad be sure to check out my Grinder Salad Tortellini Pasta Salad!
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