I’m absolutely obsessed with this pepperoni pasta salad! Made with tender pasta, pepperoni, tomatoes, peppers, olives, and a zesty Italian dressing, it’s the ultimate summer dish.
The best part? It gets better as it sits, so you can make a huge batch at the start of the week for no-fuss lunches and dinners.
This salad is hearty enough to be a main dish but also makes an awesome potluck or cookout contribution.
I love packing it for picnics and road trips, too.
Why You’ll Love This Pepperoni Pasta Salad
Twist on a Classic: It’s a delightful twist on a classic favorite, combining the irresistible flavors of pizza with the freshness of a salad.
Simple and Quick: With straightforward instructions and minimal prep time, it’s so easy to make. You spend less time in the kitchen and more time enjoying your meal.
Versatile and Portable: It’s so perfect for picnics, potlucks, or a quick lunch on the go. Plus, you can easily customize it to suit individual preferences.
Make-Ahead Convenience: You can prepare it in advance and let the flavors meld together. It’s ideal for meal prepping.
Ingredients
- Rotini Pasta: The fun corkscrew shape holds the zesty dressing and toppings in every bite.
- Mini Pepperoni Slices: Bite-sized bursts of spicy, meaty flavor make this pasta salad extra satisfying.
- Cherry Tomatoes: Juicy little pops of sweetness balance the savory ingredients.
- Green Bell Pepper: It adds garden-fresh crunch and color to the mix.
- Black Olives: Briny and buttery, they provide a mellow richness to complement the pepperoni.
- Mozzarella Pearls: Soft, milky balls of fresh mozzarella melt in your mouth.
- Grated Parmesan Cheese: The nutty, salty finishing touch pulls all the flavors together.
- Homemade Italian Dressing: It’s a vibrant blend of olive oil, tangy vinegar, and aromatic Italian herbs and spices.
How to Make Pepperoni Pasta Salad
You won’t believe how easy this salad is to throw together!
1. Cook the pasta. Cook the rotini pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water until cooled. Transfer to a large bowl.
2. Add the ingredients. Add the mini pepperoni, halved cherry tomatoes, diced bell pepper, sliced olives, mozzarella pearls, and Parmesan cheese to the bowl with the pasta.
3. Make the dressing. In a jar with a tight-fitting lid, combine all the Italian dressing ingredients. Shake vigorously to combine.
4. Toss the salad. Pour the dressing over the pasta salad and toss well to coat evenly. Cover and refrigerate for at least 2 hours to let the flavors meld together.
5. Serve chilled. Before serving, toss the pasta salad again and add more dressing if needed. Serve chilled and enjoy!
Tips for the Best Pepperoni Pasta Salad
Here are my best tips to make this salad incredible.
- Pick the right pasta. Use short, sturdy pasta shapes like rotini, penne, or fusilli that hold up well to the dressing and mix-ins.
- Do a pepperoni swap. If you can’t find mini pepperoni slices, you can use regular-sized pepperoni cut into quarters. You can also substitute sliced salami or spicy soppressata.
- Mix up the mozzarella. If needed, fresh mozzarella cut into small cubes can be used instead of mozzarella pearls.
- Take a shortcut. You can substitute 1 cup of your favorite store-bought Italian dressing for the homemade version to save time.
- Throw in extra add-ins. Add chopped red onion, marinated artichokes, roasted red peppers, or pepperoncini.
- Get ahead of the game. This pasta salad tastes even better when made in advance, so the flavors have time to meld. Prep it the day before and refrigerate overnight.
How to Store
Leftover pasta salad makes for wonderful lunches throughout the week!
To Store: Refrigerate in an air-tight container. It will keep for 3-4 days in the fridge. Give the salad a stir before serving leftovers to redistribute the dressing.
Pepperoni Pasta Salad
8
servings10
minutes10
minutes535
kcalThis pepperoni pasta salad combines tri-color rotini, zesty mini pepperoni, fresh veggies, and a flavorful homemade Italian vinaigrette. It’s perfect for any potluck!
Ingredients
12 oz rotini pasta
8 oz mini pepperoni slices
1 cup cherry tomatoes, halved
1 green bell pepper, diced
1/2 cup sliced black olives
1 cup mozzarella pearls
1/2 cup grated Parmesan cheese
- For the Italian Dressing:
3/4 cup olive oil
1/4 cup red wine vinegar
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder
3/4 tsp salt
1/2 tsp black pepper
Instructions
- Cook the rotini pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water until cooled. Transfer to a large bowl.
- Add the mini pepperoni, halved cherry tomatoes, diced bell pepper, sliced olives, mozzarella pearls, and Parmesan cheese to the bowl with the pasta.
- In a jar with a tight-fitting lid, combine all the Italian dressing ingredients. Shake vigorously to combine.
- Pour the dressing over the pasta salad and toss well to coat evenly. Cover and refrigerate for at least 2 hours to let the flavors meld together.
- Before serving, toss the pasta salad again and add a bit more dressing if needed. Serve chilled and enjoy!
Notes
- Rinsing the cooked pasta under cold water stops the cooking process and prevents it from getting mushy.
- Using mini pepperoni is great because it requires no slicing. You can substitute regular pepperoni cut into quarters if needed.
- Fresh mozzarella pearls add a soft texture, but cubed mozzarella also works.
- The pasta salad tastes best when made at least a few hours ahead so the flavors have time to blend. Leftovers keep well for 3-4 days refrigerated.
