Loaded Italian Pasta Salad

I have a love hate relationship with lunch.

Love: because it’s delicious. And because it’s a great way to break up the work day, get a boost of energy, and take a little reset for yourself.

Hate: because it’s without a doubt the hardest meal for me to figure out.

Of course, as a dietitian, I understand the components that a lunch should have in order to be filling, satisfying, and taste good.

I know that lunch should contain protein, fiber, vegetables, and fat. 

And still, lunch is so hard.

It’s in the middle of the day, when we’re often busy and rushing. Most of us don’t have time to whip up something elaborate, let alone even think about what to make.

And that’s one of many reasons why I love this Loaded Italian Pasta Salad. Not only can it be made in advance, but the longer it sits in the fridge, it actually tastes even better as the flavors really soak in.

This pasta salad makes lunch as easy as possible. You can make it ahead of time, have it ready to go in the fridge, and it only takes about 10 minutes to make. That’s a huge win in my book.

It’s got all the components that a lunch needs in order to keep you feeling full, satisfied, and energized: carbs from the pasta, protein from the beans, cheese, and pepperoni, lots of vegetables in the form of carrots, onion, bell peppers, and sun-dried tomato.

And of course, it’s full of flavor. Because a lunch can check all of the boxes, but above all, it’s gotta be flavorful. We need to enjoy what we eat, after all!

All of the individual parts of this Loaded Italian Pasta Salad add so much flavor, but it’s the simple dressing that really ties it together. Nothing fancy, just a few ingredients – that are likely probably are in your kitchen – for a simple, sweet and savory, Italian-style dressing that’s out of this world.

Having this high protein Italian pasta salad in my lunch rotation has made my lunches infinitely easier — and more delicious. I can’t wait to hear if it helps you feel the same way!

Prep ingredients

Prepare all of the ingredients for the Loaded Italian Pasta Salad and Italian dressing.

Add ingredients to bowl

In a large bowl, add all of the pasta salad ingredients.

Prepare dressing

In a separate bowl or jar, add all of the dressing ingredients. Whisk well until combined.

Toss with dressing

Pour the dressing over the pasta salad and toss to combine.

Garnish

Top with shaved parmesan, extra Italian seasoning, and fresh basil.

Serve

Serve this Loaded Italian Pasta Salad for lunch or dinner.

Loaded Italian Pasta Salad Notes

• Pasta: A small shape – like ditalni – is perfect in this pasta salad because it matches the small cut shape of the other ingredients. Fusilli is also always great though in a pasta salad too.
• Red onion: A little finely diced red onion goes a long way to add a crunchy, sharp taste.
• Carrots: I also love the crunch that carrots add to this pasta salad. Make sure to peel them and dice them small.
• Bell peppers: Something about mini bell peppers is so delicious. Slice them into small rings. You can cut the ring in half if some are really big.
• Sun-dried tomato: These add so much flavor. If you’re using ones that are packed in oil, try to avoid adding the oil when you add the sun-dried tomatoes.
• White beans: Opt for any small white bean. Cannellini beans and chickpeas will also work too.
• Pepperoni: I love turkey pepperoni, but use whatever you prefer!
• Provolone cheese: Using a wheel of provolone and cutting it will give the most flavor. If you can’t find one or want to save a little time, try quickly cutting sliced provolone or even using a pre-shredded one.
• Storage: Store this Italian pasta salad in an airtight container in the fridge. It’ll last up to 5 days. And the longer it sits in the fridge, the better it may taste as the flavors really soak in.

Course: Dinner, Lunch, Salad

Cuisine: American, Italian

Loaded Italian Pasta Salad

5 from 2 votes

Sammi Brondo

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Ingredients  

• 2 1/2 cups cooked ditalni pasta
• 1/2 small red onion – about 1/3 cup diced
• 2 carrots – about 2/3 cup diced
• 4 mini red bell peppers – about 1/2 cup sliced into thin rings
• 1/2 cup sun-dried tomatoes roughly chopped
• 3/4 cup small white beans
• 3/4 cup pepperoni chopped
• 7 ounces provolone cheese diced (about 1 cup)
• 1/4 cup fresh basil chopped
• To garnish: shaved parmesan cheese

Italian Dressing

• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon sugar
• 1 teaspoon Italian seasoning
• Salt
• Pepper

Instructions 

• In a large bowl, add all of the pasta salad ingredients.
• In a separate bowl or jar, add all of the dressing ingredients. Whisk well until combined.
• Pour the dressing over the pasta salad and toss to combine.
• Top with shaved parmesan, extra Italian seasoning, and fresh basil. Serve.

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