Difficulty Hard
Cook Time 12 min
Heat None
A loaded Italian pasta salad packed with meats, cheeses, and fresh vegetables, all tossed in a zesty Italian dressing. Perfect for potlucks, picnics, or a hearty side dish that eats like a meal.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1 lb tri-color rigatoni pasta 8 oz pepperoni, cut into chunks 8 oz salami, cut into chunks 2 cups shredded rotisserie chicken 8 oz mozzarella cheese, cubed 1 cup croutons, crushed 1 cup crumbled feta cheese 1 small red onion, thinly sliced 1 cup pepperoncini peppers, sliced 1 large red bell pepper, diced 2 cups cherry tomatoes, halved 1 large cucumber, diced 3 stalks celery, sliced 2 cups fresh arugula 1/2 cup fresh basil, chopped 2 teaspoons Italian seasoning 1 teaspoon dried thyme 2 tablespoons fresh parsley, chopped 1/4 cup mayonnaise or Greek yogurt 1 1/2 cups Italian dressing 3 tablespoons fresh lemon juice 1 teaspoon black pepper 1/2 teaspoon red pepper flakes 8 cloves garlic, roasted 1 cup olives, sliced (optional) Directions 1 Cook the rigatoni according to package directions until al dente. Drain, rinse with cold water, and transfer to a large mixing bowl. 2 Add the pepperoni, salami, chicken, mozzarella, crushed croutons, feta, red onion, pepperoncini, bell pepper, cherry tomatoes, cucumber, celery, arugula, basil, and olives if using to the pasta. 3 In a small bowl, mash the roasted garlic cloves and whisk together with the mayo or Greek yogurt, Italian dressing, lemon juice, Italian seasoning, thyme, parsley, black pepper, and red pepper flakes. 4 Pour the dressing over the pasta salad and toss everything together until well combined. Refrigerate for at least 1 hour before serving to let the flavors meld together.
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