If you’re craving something cool and flavorful, this Italian Pasta Salad with Pepperoni is a family favorite, packed with fresh veggies and a zesty kick that you will love.
I don’t know if you have heard the saying “eat the rainbow,” but this zesty Italian Pasta Salad recipe truly encompasses that idea of eating a variety of vegetables.
This recipe is quick and easy, and it’s also great for sharing and saving for leftovers the next day as well.
Table of Contents
What is Pasta Salad?
Pasta salad is a dish typically made by combining cooked and cooled pasta with a variety of ingredients such as vegetables, meats, cheeses, and a dressing, usually vinaigrette or mayonnaise-based.
It’s often served cold or at room temperature, making it a popular choice for picnics, barbecues, potlucks, and casual gatherings.
Reasons to Love This Pasta Salad
- Italian Pasta Salad with Pepperoni is ideal for meal prepping; it stays fresh and tastes even better the next day.
- This side dish brings together fresh vegetables and savory pepperoni, making it a go-to for a balanced meal.
- This pasta salad recipe is a breeze to whip up, perfect for busy days, last-minute gatherings, or potlucks.
Recipe Ingredients
- Pepperoni Slices: It adds that bold, spicy kick with a chewy texture, making the salad hearty and flavorful.
- Salami: Rich, salty, and tangy, salami brings a firm texture and meaty depth.
- Mozzarella Cheese Balls: Creamy and mild, they add a soft, smooth texture that balances the zesty and tangy flavors.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Herbs and Spice Variation: Toss in extra fresh basil or parsley for a burst of freshness, and a little crushed red pepper flakes can add just the right amount of heat if you’re in the mood for a kick. A dash of smoked paprika also adds a subtle smokiness.
- Veggie Medley: Feel free to mix in your favorite vegetables to add extra color and crunch. Some great options include cucumbers, carrots, or artichoke hearts. Just be sure to choose veggies that complement the existing flavors and textures.
How To Make Italian Pasta Salad
Step #1: In a large pot, bring water to a boil.
Step #2: Cook pasta until it’s cooked through, about 10 minutes. I recommend cooking the pasta until it is al dente, so it doesn’t get mushy.
Step #3: While the pasta is cooking, prepare the dressing by whisking together all of the dressing ingredients.
Step #4: Drain the pasta and rinse with cold water until cool, about 1 minute. Drain the water and add the pasta to a large bowl.
Step #5: Add pepperoni, salami, tomatoes, mozzarella, pepperoncini, Kalamata olives, green bell pepper, red onion, parsley, and basil, and stir everything together.
Step #6: After everything is stirred together, pour 2/3 of the Italian dressing over the pasta and toss to combine. Add more dressing if desired or serve the remainder on the side.
Step #7: Serve and enjoy!
Dietary Variations
- Gluten-Free: To make this recipe gluten-free, simply use gluten-free pasta. I am not gluten-free, but I love Banza pasta. There’s also gluten-free Barilla pasta, which is another great alternative.
- Non-Dairy: For non-dairy diets, be sure to remove the mozzarella balls and replace the mayonnaise in the dressing with a non-dairy mayo or your preferred mayo substitute.
- Vegetarian/Vegan: If you are on a vegetarian diet, simply remove the pepperoni and salami. For a vegan diet, remove these along with the mozzarella balls, replace the mayonnaise with your preferred substitute, and you’re all set!
Expert Tips
- Shake Up the Dressing: Use a mason jar with a lid to mix the dressing. A good shake ensures everything is well-combined.
- Season the Pasta Water: Add a generous amount of salt to the boiling water before cooking the pasta. This enhances the pasta’s flavor, making the salad more delicious.
FAQs
Yes! This easy pasta salad recipe can sit in the refrigerator for 24 hours if needed, but be sure to hold off on pouring the dressing until you are ready to serve.
Not at all! Rotini is my favorite because it holds the dressing and seasonings so well, but feel free to use any pasta shape you like. Penne, farfalle (bowtie), or orecchiette also work great in this salad.
Freezing pasta salad isn’t recommended, as it can affect the texture of the pasta and fresh ingredients, making them mushy when thawed. It’s best enjoyed fresh or refrigerated.
Pasta salad is good for up to 3 days when stored in an airtight container in the refrigerator. The flavors may even improve as they meld together over time.
Storage Info
To store the Italian Pasta Salad with Pepperoni, just pop it in an airtight container and refrigerate for up to 3 days. The dressing keeps well in a jar for up to a week, so you can make it ahead.
This salad is perfect for prepping in advance, and the flavors only get better over time. Freezing isn’t the best option, as it can affect the texture, and I wouldn’t recommend reheating. Instead, enjoy it cold or let it sit out for about 20 minutes before serving.
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Italian Pasta Salad with Pepperoni Recipe
Ingredients
For the Pasta Salad
- 12 oz. Rotini Pasta
- 6 oz. fresh mozzarella cheese balls cut in half
- 3 oz. sliced salami cut into ¼ inch wide pieces
- 3 oz. pepperoni cut into ¼ inch wide pieces
- 1 cup baby tomatoes cut in half
- 1/2 cup diced green bell pepper
- 1/2 cup diced red onion
- 1/2 cup kalamata olives sliced in half
- 1/3 cup sliced pepperoncini
- 1 Tablespoon chopped parsley
- 1 Tablespoon sliced basil leaves
For the Italian Salad Dressing
- 1/3 cup red wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Italian seasoning
- 2 teaspoons mayonnaise
Instructions
- In a large pot, bring water to a boil.
- Cook pasta until it’s cooked through, about 10 minutes. I recommend cooking the pasta until it is al dente, so it doesn't get mushy.
- While the pasta is cooking, prepare the dressing by whisking together all of the dressing ingredients.
- Drain the pasta and rinse with cold water until cool, about 1 minute. Drain the water and add the pasta to a large bowl.
- Add pepperoni, salami, tomatoes, mozzarella, pepperoncini, Kalamata olives, green bell pepper, red onion, parsley, and basil, and stir everything together.
- After everything is stirred together, pour 2/3 of the Italian dressing over the pasta and toss to combine. Add more dressing if desired or serve the remainder on the side.
- Serve and enjoy!
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NOTES
Dietary Variations
- Gluten-Free: To make this recipe gluten-free, simply use gluten-free pasta. I am not gluten-free, but I love Banza pasta. There’s also gluten-free Barilla pasta, which is another great alternative.
- Non-Dairy: For non-dairy diets, be sure to remove the mozzarella balls and replace the mayonnaise in the dressing with a non-dairy mayo or your preferred mayo substitute.
- Vegetarian/Vegan: If you are on a vegetarian diet, simply remove the pepperoni and salami. For a vegan diet, remove these along with the mozzarella balls, replace the mayonnaise with your preferred substitute, and you’re all set!
Nutrition
