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A huge bowl of Pepperoni Pasta Salad topped with Parmesan cheese.

Pepperoni Pasta Salad

Course: Salad
Cuisine: American
Keyword: cold pasta salad, italian pasta salad, pepperoni pasta salad
Prep Time: 20 minutes
Chill time:: 1 day
Total Time: 20 minutes
Servings: 10 +
Calories: 368kcal
Author: Malinda Linnebur
This Pepperoni Pasta Salad is a classic pasta salad. Filled with fresh vegetables, cheese, pepperoni, and pasta. It's the perfect side dish to feed a crowd!
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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

  1. STORAGE: Can store in the refrigerator, covered for 5-7 days. 

Nutrition

Calories: 368kcal | Carbohydrates: 39g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 728mg | Potassium: 218mg | Fiber: 2g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 10.5mg | Calcium: 271mg | Iron: 1mg