Pepperoni Pasta Salad
This pepperoni pasta salad recipe turns a handful of simple ingredients into the dish everyone fights over at the potluck table. Tri-color rotini, mini pepperoni, and creamy mozzarella pearls come together in one bowl with a tangy homemade Italian dressing. It tastes like a slice of pepperoni pizza turned into a cold, crunchy salad, and it disappears fast at every cookout I bring it to.
Equipment
- Large pot for boiling pasta
- Colander
- Large glass mixing bowl
- Salad tongs
- Cutting board
- Chef's knife
- Microplane cheese grater
- Small whisk or jar with a lid for the dressing
Ingredients
- 1 pound tri-color rotini pasta 454g
- 6 ounces mini pepperoni slices 170g
- 1 cup cherry tomatoes about 150g, halved
- 1 medium green bell pepper diced
- 1/2 medium red onion finely diced
- 1 can sliced black olives 2.25 ounces or 64g, drained
- 8 ounces mozzarella pearls 225g
- 1/2 cup grated parmesan cheese about 50g
- 1/3 cup sliced pepperoncini optional
- 3/4 cup extra virgin olive oil 180ml
- 1/4 cup red wine vinegar 60ml
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
- Bring a large pot of salted water to a rolling boil. Add the tri-color rotini and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally.
- Drain the pasta in a colander and rinse thoroughly under cold running water until fully cooled. Shake off excess water and set aside.
- Halve the cherry tomatoes, dice the green bell pepper, and finely dice the red onion. Drain the black olives well and slice the pepperoncini if using.
- In a small bowl or jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using. Whisk or shake vigorously until combined and slightly thickened.
- Transfer the cooled pasta to a large mixing bowl. Add the cherry tomatoes, bell pepper, red onion, black olives, pepperoncini, mini pepperoni, mozzarella pearls, and parmesan cheese.
- Pour about three-quarters of the dressing over the top and toss gently with salad tongs until evenly coated. Reserve the remaining dressing for later.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld.
- Just before serving, give the salad a final toss and pour in the reserved dressing. Taste and adjust salt, pepper, or red pepper flakes as needed. Serve cold, garnished with extra parmesan cheese if desired.
Notes
- Always rinse the pasta under cold water so it doesn't melt the mozzarella when you toss it in.
- Toss the plain pasta with a small drizzle of olive oil before adding the mix-ins so it doesn't soak up all the dressing right away.
- Use mini pepperoni or cut regular slices into quarters so every bite gets a piece.
- Hold back some dressing and add it right before serving since the pasta drinks it up as it sits.
- Make the salad a few hours or even a day ahead for the best flavor.
- Salt the pasta water generously so the noodles have flavor on their own.
- Swap in salami or capicola for some or all of the pepperoni for a full antipasto flavor.
- Use provolone cubes instead of mozzarella pearls for a sharper flavor.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Stir in a splash of extra olive oil or Italian dressing before serving leftovers, since the pasta continues to soak up moisture.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 32gProtein: 14gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 25mgSodium: 780mgPotassium: 250mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 25mgCalcium: 20mgIron: 10mg
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