Servings 10

Loaded Pasta Salad

20 minPrep Time

25 minCook Time

45 minTotal Time

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  • ½ Medium Red onion, finely chopped
  • 8-12 oz. Country Pasta Homemade Style Egg Pasta
  • 10 oz. Cherry Tomatoes, halved or quarter
  • 1 Bell pepper, chopped (we suggest an orange, yellow, or red variety)
  • 1 small English cucumber, quartered lengthwise and thinly sliced
  • ¼ c. Sliced Banana peppers
  • 8 oz. Mini mozzarella balls
  • 1 c. grated Parmesan cheese
  • 6 – 8 oz. Salami slices, cut into thin strips
  • ½ c. Sliced Black Olives
  • ¼ c. Coarsely chopped fresh Basil or Basil Paste
  • Homemade Dressing:
  • 1/3 c. Red Wine Vinegar
  • ½ tsp. Sea Salt, plus more for taste
  • ½ tsp. fresh ground pepper
  • 2 tsp. Italian seasoning
  • 2-3 Tbsp. Juice from banana peppers
  • 1-2 Cloves Garlic Minced
  • ½ c. Extra-Virgin olive oil


  1. Cook noodles according to instructions. Drain and rinse well in cold water and place in a bowl.
  2. While pasta is cooking chop onion, tomatoes, bell pepper, cucumber and slice salami. Incorporate olives, banana peppers, cheeses, and herbs with veggies and set aside.
  3. Next, whisk together ingredients for homemade dressing until blended. Add dressing to the drained and rinsed pasta.
  4. Stir in the vegetable mixture and salami, then toss. Season to taste with salt and pepper.
  5. For best results cover and refrigerate for at least 30 minutes for flavors to meld.

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