Italian Pasta Salad with Pepperoni Recipe

Italian pasta salad with pepperoni in a large wooden bowl.

4.50 from 4 votes

Italian Pasta Salad with Pepperoni Recipe

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.

Prep Time20

Cook Time10

Total Time30

Course: Salad, Side Dishes

Cuisine: Italian

Servings: servings

Calories: 235kcal

Author: Linda

Ingredients

For the Pasta Salad

12 oz. Rotini Pasta
6 oz. fresh mozzarella cheese balls cut in half
3 oz. sliced salami cut into 1/4 inch wide pieces
3 oz. pepperoni cut into 1/4 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!

Video

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!

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.

Nutrition