Pepperoni Pasta Salad
This Pepperoni Pasta Salad is loaded with zesty Italian dressing, savory pepperoni, crisp vegetables, and tender rotini pasta for a crowd-pleasing dish that's perfect for cookouts, potlucks, and summer gatherings.
Equipment
- Large pot (6-8 quart) - For boiling the pasta
- Colander/strainer - For draining the pasta
- Large mixing bowl (5-6 quart) - For tossing everything together
- Sharp chef's knife - For chopping vegetables
- Cutting board
- Whisk or small jar with lid - For mixing the dressing
- Measuring cups and spoons
- Airtight container or large bowl with lid - For refrigerating
Ingredients
- 1 lb rotini pasta - 450g; or fusilli
- 6 oz pepperoni slices - 170g; halved or quartered
- 1 cup cherry tomatoes - 150g; halved
- 1 medium green bell pepper - diced
- 1 medium red bell pepper - diced
- 1/2 medium red onion - finely diced
- 1 cup black olives - 135g; sliced
- 1 cup kalamata olives - 140g; pitted and halved
- 8 oz fresh mozzarella pearls - 225g
- 4 oz provolone cheese - 115g; cubed
- 1/4 cup fresh basil leaves - 10g; torn
- 1/2 cup freshly grated Parmesan cheese - 50g
For the Dressing
- 3/4 cup Italian dressing - 180ml; zesty style preferred
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes - optional, for heat
- salt and black pepper - to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the rotini and cook until al dente, about 8-10 minutes.
- Drain the pasta and immediately rinse under cold running water for 1-2 minutes to stop the cooking. Drain completely and let dry.
- Halve the cherry tomatoes, dice both bell peppers, and finely dice the red onion. If desired, soak the onion in cold water for 10 minutes to mellow the bite.
- Slice the black olives, halve the kalamata olives, quarter the pepperoni slices, cube the provolone, and tear the basil by hand.
- In a small bowl or jar, whisk together the Italian dressing, red wine vinegar, oregano, dried basil, garlic powder, and optional red pepper flakes until combined.
- Add the cooled pasta to a large mixing bowl and toss with half the dressing while still slightly warm so it absorbs deeply.
- Add the pepperoni, bell peppers, red onion, cherry tomatoes, black olives, kalamata olives, mozzarella pearls, provolone, and torn basil.
- Pour the remaining dressing over the salad and toss gently until everything is evenly coated. Sprinkle with Parmesan and toss once more. Season with salt and pepper to taste.
- Cover tightly and refrigerate for at least 1 hour, preferably overnight, to let the flavors meld. Toss again before serving, adding extra dressing if needed.
Notes
- Salt the pasta water well — this is your only chance to season the pasta itself, so don't be shy.
- Don't skip the cold rinse: it stops the cooking and prevents clumping, which is especially important for a chilled dish.
- Dress in two stages: toss the pasta with half the dressing while still warm, then add the rest before serving to keep things moist and flavorful.
- Rest overnight if possible: one hour of chilling is the minimum, but an overnight rest gives the flavors time to truly develop.
- Reserve some fresh basil to add right before serving rather than mixing it all in at once, so it stays bright and fresh.
- Always taste again before serving and adjust — the pasta absorbs salt as it chills, so you may need more seasoning or a splash of dressing.
- Store in an airtight container in the refrigerator for up to 4-5 days. The pasta will continue to absorb dressing over time, so add a splash of fresh dressing before each serving.
- This salad does not freeze well — the pasta and vegetables become mushy and the dressing separates upon thawing.
- If prepping more than 12 hours in advance, consider holding back the fresh tomatoes, mozzarella, and basil and adding them just before serving so they stay fresh.
- Do not reheat — this is a cold dish and is not meant to be served warm.