One of my favorite lunch options that's infinitely customizable!
This is an easy, Italian version of a classic pasta salad.
Pasta salad is one of my favorite things to eat for lunch, especially when the weather warms up. Making a batch over the weekend or early in the week gives me a quick, grab and go lunch option all week.
My grandma made a killer pasta salad and this recipe is adapted from her original. She always added little cubes of cheddar cheese to her pasta salad that were my favorite part. I’ve subbed pepperjack cheese for cheddar in this version.
Adding mayo to your favorite italian salad dressing creates a creamier but still zesty dressing to coat the pasta, vegetables and cheese! Use your favorite italian salad dressing, either homemade or store-bought – lately, we’ve been enjoying Olive Garden’s Italian Dressing which we found in bulk at Costco.
This recipe is infinitely customizable and adaptable. Easy to make vegetarian and customize with the veggies you like. I don’t like olives or tomatoes, so they didn’t end up in this recipe. If you like tomatoes and/or olives, by all means, add them!
Dicing up your kid’s baby carrots works great for this recipe. And if you don’t like/have pepperjack cheese, feel free to dice up a few string cheeses from your toddler’s fridge stash!
My kitchen is fully stocked with glass pyrex containers, however I highly recommend packing pasta salad in a mason jar with tight fitting lid if you’re taking it to-go. That Pyrex seal just doesn’t have a tight enough seal.
Italian Pasta Salad
Ingredients
- 8 oz pasta shells / orichette
- 1 ea green pepper, diced
- 2-3 ea carrots, sliced
- 4 oz. pepperjack cheese, cubed
- 3 slices salami
- 12 slices pepperoni, quartered
- 1/8 cup banana pepper slices, chopped
- 2 TBS mayonnaise
- 1/4 cup italian dressing
- salt and pepper to taste
- minced parsley garnish (optional)
Instructions
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Cook pasta according to package instructions. Use your favorite bite-sized pasta shape, the photo features pasta shells. Cook till al dente.
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While pasta is cooking, slice and dice the green pepper, carrots, cheese, salami, pepperoni, and banana peppers. Add all ingredients into a large mixing bowl.
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When pasta is al dente, drain pasta and cool slightly. Add pasta to the large mixing bowl.
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Add mayonnaise and italian dressing, salt and pepper, and mix well to incorporate dressing with all ingredients.
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Garnish with minced parsley and serve.
Recipe Notes
Cooking your pasta to al dente is perfect for this recipe so it'll stand up to the dressing. Letting this recipe sit for at least 30 minutes allows all the flavors to combine.
A few other great lunch ideas from The Burnt Salad:
