If you need an easy pasta salad that’s creamy, flavorful, and loaded with all the good stuff, this Creamy Italian Pasta Salad is one you’ll want to save. It’s made with tricolor rotini, pepperoni, Colby Jack cheese, banana peppers, juicy tomatoes, and a creamy Italian-style dressing with a little extra seasoning for tons of flavor.
This is the kind of easy side dish that works for just about everything—summer BBQs, potlucks, parties, weeknight dinners, or meal prep. And because it’s served cold, you can make it ahead of time and have it ready to go when you need it.
Why You’ll Love This Creamy Italian Pasta Salad
Traditional Italian pasta salad is usually made with an oil-based Italian dressing, but this version uses mayonnaise and red wine vinegar to create a creamy, tangy dressing that coats every piece of pasta.
The combination of pepperoni, cheese, banana peppers, and Parmesan gives it that classic Italian-inspired flavor, while the red pepper flakes and Korean seasoning add an extra savory kick. It’s creamy without being bland and has plenty of texture in every bite.
Even better, there’s no complicated dressing to make. Everything gets mixed together in one bowl and tossed with the cooled pasta.
Ingredients You’ll Need
For this creamy Italian pasta salad, you’ll need tricolor rotini, mayonnaise, red wine vinegar, salt, red pepper flakes, dried oregano, Italian seasoning, garlic powder, Korean seasoning, Colby Jack cheese cubes, banana peppers, cherry tomatoes, pepperoni, and Parmesan cheese.
Tricolor rotini is especially good for pasta salad because all of those spirals hold onto the creamy dressing. You can substitute another short pasta if needed, but rotini is my favorite for this recipe.
How to Make Creamy Italian Pasta Salad
Start by cooking the tricolor rotini according to the package directions. You want the pasta cooked but not overly soft, since it needs to hold up once everything is mixed together.
Drain the pasta and rinse it thoroughly under cold water. This cools the pasta quickly and keeps it from continuing to cook.
While the pasta cools, make the dressing. In a large bowl, mix together the mayonnaise, red wine vinegar, salt, red pepper flakes, oregano, Italian seasoning, garlic powder, and Korean seasoning until everything is well combined.
Add the cooled pasta to the bowl along with the Colby Jack cheese cubes, drained banana peppers, sliced cherry tomatoes, and chopped pepperoni. Finish with Parmesan cheese and toss everything together until the pasta is completely coated in the creamy dressing.
You can serve it immediately, but I prefer refrigerating it for about an hour first. Giving it some time in the refrigerator allows all of those flavors to come together.
Tips for the Best Pasta Salad
Make sure your pasta is completely cooled before adding it to the dressing. Warm pasta can change the consistency of a mayonnaise-based dressing.
Drain the banana peppers well so you aren’t adding too much extra liquid to the salad. And if you’re making the pasta salad ahead of time, give everything another good stir before serving.
You can also add a little extra Parmesan, red pepper flakes, or Korean seasoning right before serving if you want an even stronger flavor.
Ingredients
Method
- Cook the rotini according to the package directions. Drain and rinse with cold water, then set aside.
- In a large bowl, combine the mayonnaise, red wine vinegar, salt, red pepper flakes, oregano, Italian seasoning, garlic powder, and Korean seasoning. Stir until well combined.
- Add the cooled pasta, Colby Jack cheese cubes, banana peppers, sliced cherry tomatoes, and chopped pepperoni to the bowl.
- Top with Parmesan cheese and stir everything together until the pasta and ingredients are evenly coated in the creamy dressing.
- Serve immediately or refrigerate for 1 hour before serving. Enjoy!
Can I Make Creamy Italian Pasta Salad Ahead of Time?
Yes! This is actually a great make-ahead pasta salad. Prepare it a few hours before serving and keep it covered in the refrigerator.
If the pasta absorbs some of the dressing while it sits, simply stir it well before serving. You can also mix in a small spoonful of mayonnaise if you want to bring back some of the original creaminess.
How to Store Leftovers
Store leftover creamy Italian pasta salad in an airtight container in the refrigerator for 3–4 days.
Because the recipe contains mayonnaise and cheese, keep it refrigerated until you’re ready to serve it. If you’re serving it at a BBQ or party, avoid leaving it sitting at room temperature for extended periods.
What to Serve With Creamy Italian Pasta Salad
This recipe makes an easy side dish for grilled chicken, burgers, steak, sandwiches, or just about anything you’re serving at a summer cookout.
It’s also filling enough to eat on its own for an easy lunch. Between the pasta, pepperoni, and cheese, there’s plenty going on in every bite.
Creamy Italian Pasta Salad FAQ
Can I use regular rotini instead of tricolor rotini?
Absolutely. Tricolor rotini adds some color, but regular rotini works exactly the same.
Can I make this without pepperoni?
Yes. You can leave the pepperoni out for a meatless version.
Can I substitute the Colby Jack cheese?
Yes. Mozzarella, cheddar, Monterey Jack, or even provolone would all work.
Should I serve this pasta salad cold?
Yes. It can technically be eaten immediately after mixing, but it’s best chilled. Refrigerating it for about an hour also gives the flavors time to develop.
Can I make it the night before?
Yes. Cover it tightly and refrigerate overnight. Stir well before serving and add a little extra mayonnaise if the pasta has absorbed too much dressing.
The Perfect Easy Pasta Salad for Parties and BBQs
This Creamy Italian Pasta Salad recipe checks all the boxes for an easy side dish: creamy, tangy, savory, and packed with pepperoni, cheese, tomatoes, and banana peppers. It takes very little prep and can be made ahead, which makes it especially convenient when you’re feeding a crowd.
Whether you’re making it for a summer BBQ, potluck, family dinner, or just want an easy cold pasta salad to keep in the refrigerator, this is one of those recipes you’ll come back to again and again.
So creamy and flavorful! The banana peppers and pepperoni were my favorite part. Everyone went back for seconds