Ingredients
Units
Scale
- 16 ounces pasta, cooked al dente
- 8 ounces fresh mozzarella balls
- 8 ounces diced smoked Gouda
- 1 pint cherry tomatoes, halved
- 1 cup arugula
- 1/2 cup thinly sliced red onion
- 1/2 cup quartered pepperoni
- 1/2 cup salami cut into strips
- 1/2 cup sliced banana pepper rings
Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 3 teaspoons Italian seasoning
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt
- fresh cracked pepper
Instructions
- Cook pasta according to package directions just until al dente. Set aside and cool for 20 minutes or so.
- Add cooled pasta, mozzarella balls, Gouda, tomatoes, arugula, red onion, pepperoni, salami, and banana pepper rings to a large bowl.
- Whisk together mayonnaise, sour cream, red wine vinegar, olive oil, Italian seasoning, Dijon mustard, garlic powder, onion powder, and a few large pinches of salt and pepper in a large measuring cup.
- Pour half the dressing over the pasta salad ingredients and toss to combine until well coated.
- Save the remaining dressing and add it just before serving the pasta salad. Enjoy!
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Notes
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- Cook the pasta just until al dente so it doesn’t get mushy.
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- Add the arugula just before serving if making ahead to keep it crisp.
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- Letting the salad sit for 15–20 minutes before serving helps the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the pasta salad
- Calories: 416
- Sugar: 3 g
- Sodium: 461.8 mg
- Fat: 23.7 g
- Carbohydrates: 32.8 g
- Fiber: 2.4 g
- Protein: 17.6 g
- Cholesterol: 37.5 mg
