Italian Pepperoni Pasta Salad
Description
This Italian Pepperoni Pasta Salad is a vibrant, zesty, and satisfying dish that combines the bold flavors of cured meats, fresh vegetables, pasta, and Italian dressing. It’s perfect for summer cookouts, potlucks, meal prep, or a light lunch. Every bite delivers a medley of textures and flavors—from the spicy pepperoni to the creamy mozzarella, crisp veggies, and tangy dressing.
Prep & Cook Time
Step Time
Prep Time 15 minutes
Cook Time (pasta) 10 minutes
Chill Time (optional) 30–60 minutes
Total Time 25–75 minutes (with chilling)
Ingredients (Serves 6–8)
Pasta & Protein
12 oz (340 g) rotini pasta (or penne, fusilli)
1 cup (100 g) mini pepperoni slices (or sliced regular pepperoni, quartered)
Vegetables & Add-ins
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
¾ cup black olives, sliced
½ cup red onion, finely sliced
1 cup mozzarella pearls (or cubed mozzarella)
½ cup bell pepper, diced (optional)
Dressing
¾ cup Italian dressing (store-bought or homemade—see below)
1 tbsp red wine vinegar (optional, for extra tang)
Salt & black pepper, to taste
1 tsp dried oregano or Italian seasoning
Homemade Italian Dressing (Optional)
Whisk together:
½ cup olive oil
¼ cup red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp dried oregano
Salt & pepper to taste
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add pasta and cook al dente according to package instructions (usually 8–10 minutes).
Drain and rinse under cold water to stop cooking. Set aside.
Prepare the Salad:
In a large mixing bowl, combine cooked and cooled pasta, pepperoni, cherry tomatoes, cucumbers, olives, onion, mozzarella, and bell pepper.
Add Dressing:
Pour Italian dressing over the salad.
Toss everything together until well coated.
Taste and season with additional salt, pepper, and oregano if needed.
Chill & Serve:
Chill in the refrigerator for 30–60 minutes for best flavor.
Toss again before serving.
Nutritional Information (Per Serving, ~1 cup, based on 8 servings)
Nutrient Amount
Calories ~320 kcal
Protein ~10 g
Carbohydrates ~30 g
Fat ~18 g
Saturated Fat ~5 g
Fiber ~2 g
Sugar ~3 g
Sodium ~700 mg
Note: These values are estimates and can vary based on specific ingredients used.
Frequently Asked Questions
Q1: Can I make this pasta salad ahead of time?
Yes! It’s actually better after a few hours in the fridge. Just store it in an airtight container for up to 3 days. Add a splash of dressing before serving if it dries out.
Q2: What can I substitute for pepperoni?
You can use:
Salami
Turkey pepperoni
Grilled chicken (for a lighter version)
Vegetarian alternatives like marinated tofu or veggie pepperoni
Q3: How do I make it vegetarian?
Just skip the pepperoni and add extra veggies or plant-based meats.
Q4: Can I use gluten-free pasta?
Absolutely. Use your favorite gluten-free pasta—just don’t overcook it, as it can break down more easily.
Q5: Is it served hot or cold?
Traditionally, it’s served cold or at room temperature.
Q6: Can I use bottled Italian dressing?
Yes! Use a good-quality Italian dressing. You can also enhance it with a splash of red wine vineg
ar and a pinch of extra herbs.