This Pasta Salad with Pepperoni is filled with fresh vegetables, cheese, pepperoni, and pasta. It’s the perfect side dish to feed a crowd, and is versatile enough to serve all year round!
Pasta Salad with Pepperoni
I love a classic pasta salad recipe that is super easy to make and can feed a crowd — and that’s exactly what you’ll get with my pasta salad with pepperoni! It’s full of Italian-inspired flavors and textures… kind of like an antipasto but in pasta salad form.
It’s the perfect side dish to take to a party because it can be made ahead of time (and honestly, I think it tastes even better when made in advance), and it’s so easy to double or triple for a big group.
This pepperoni pasta salad happens to be one of my favorites! I remember seeing it at every picnic, BBQ, and potluck, and it was always one of the firsts to go. As a kid, I would pick out the peppers and onions but I love it all now. In fact, I usually add more peppers and onions to my plate these days, haha!
So, whether you decide to make this for an upcoming party, or as a fun side dish to serve at home with the family, I know you’re going to love it just as much as I do.
Need some more side dishes that are great for parties? Try my Bacon Ranch Pasta Salad, Old Fashioned Potato Salad, and Broccoli, Bacon, and Grape Salad recipes next!
Why You’ll Love Pepperoni Pasta Salad
- Made with fresh ingredients
- So easy to toss together
- Flavorful and filling
- Ready in just 20 minutes
- Great for meal prep or party planning
Key Ingredients to Make Italian Pasta Salad with Pepperoni
- PASTA – You can use any short type of pasta! I usually grab elbow, penne, shells, or something similar.
- PARMESAN CHEESE – I like to grate my own, but pre-grated is fine in pepperoni pasta salad.
- MOZZARELLA – I’m using mozzarella pearls for convenience. Feel free to cube a block of mozzarella if that’s what you have on hand. Or, you could sub in provolone.
- VEGGIES – I love tomatoes, green bell pepper, red onion, pepperoncini, and olives in Italian pasta salad with pepperoni, but change things up to suit your needs/tastes.
- PEPPERONI – You could also use mini pepperoni here!
- ITALIAN DRESSING – Use your preferred brand. You could also opt for balsamic dressing instead if you’d like — it would pair great with pasta salad with pepperoni and cheese.
Instructions to Make Pasta Salad with Pepperoni and Cheese
MAKE THE PASTA: Start by cooking your pasta to al dente according to the package directions. Drain and rinse under cold water, then set aside.
CHOP THE VEGGIES: While the pasta is cooking, chop the vegetables and place them in a large bowl.
INCORPORATE THE OTHER INGREDIENTS: Add the cheeses, pepperoni, and salad dressing. Toss to combine.
ASSEMBLE THE PASTA SALAD WITH PEPPERONI: When the pasta is done cooking and has been drained and rinsed, add it to the bowl of vegetables and toss to combine.
CHILL: Refrigerate your Italian pasta salad with pepperoni for at least 1 hour before serving to let the flavors meld. Enjoy!
FAQ
It doesn’t have to be cold per se, but it shouldn’t be warm — room temperature is ideal. I usually start by making the pasta and then letting it cool while preparing the rest of the ingredients. Rinsing it under cold water before I set it aside is super helpful for bringing it to room temp.
Make sure to separate them before adding them to the bowl with the cheese and salad dressing. Yes, it’s an extra step but it will keep them from sticking together!
There aren’t many shapes I wouldn’t recommend for my Italian pasta salad with pepperoni, but if I had to choose, farfalle wouldn’t be the best as they’re difficult to cook to al dente. It also doesn’t have any ridges to trap the salad dressing, unlike penne, shells, or elbow shapes.
Your pasta salad with pepperoni and cheese could take on a weird, almost sour taste if you use a salad dressing with a lot of vinegar. Keep this in mind when choosing your preferred Italian dressing!
Pasta Pepperoni Salad Pro Tips
- Pepperoni pasta salad tastes best when it is made in advance. I like to make it a day ahead of time. Leftovers store well and will last for 5-7 days in the refrigerator.
- If you have some leftover rotisserie chicken, it also goes great in pasta salad with pepperoni!
- If you can’t stand the thought of the pepperoncini in this salad, feel free to leave them out. I happen to love adding them to salads and they go really well in this one!
- Don’t overcook your pasta. It will become a mushy pasta salad really quickly due to the acids from the dressing that break down the starches further. Al dente is best!
- Be sure to rinse the pasta under cold water to stop it from cooking and cool it down. Don’t toss the hot pasta in with the other ingredients or it will melt the cheese.
- Toss the pasta in olive oil after rinsing to prevent it from soaking up the dressing if you prepare it a day before.
More Salads To Try
- Bacon Ranch Pasta Salad
- Panzanella Salad with Mozzarella
- Grilled Corn Salad
- Old Fashioned Potato Salad
Thanks so much for reading! Let me know what you think about this pasta pepperoni salad!
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Pasta Salad with Pepperoni
Ingredients
- 1 pound (455g) small pasta (any shape such as fusilli, penne, macaroni, bow tie)
- ¾ cup (70g) freshly grated Parmesan cheese
- 4 ounces (115g) fresh mozzarella pearls (or cubed regular mozzarella)
- 3 ounces (85g) sliced pepperoni
- 2 large roma tomatoes, chopped
- ½ large green bell pepper, diced
- ½ cup sliced olives
- ½ cup sliced red onion, or more to taste
- ⅓ cup sliced pepperoncini
- ¾-1 cup (175ml-235ml) Italian dressing
- salt and pepper to taste
Instructions
- Cook pasta according to package directions for al dente. Drain and rinse under cold water until pasta is cool.
- Meanwhile, combine cheeses, pepperoni, tomatoes, bell pepper, olives, onion, pepperoncini, and salad dressing in a large bowl.
- When pasta is cool drain well and add to bowl with pepperoni and vegetables. Toss to combine. Refrigerate covered for a minimum of 1 hour but up to 24 hours.
Notes
- STORAGE: Can store in the refrigerator, covered for 5-7 days.
