Pepperoni Pasta Salad
Course: Salad
Cuisine: American
Keyword: cold pasta salad, italian pasta salad, pepperoni pasta salad
Prep Time: 20 minutes minutes
Chill time:: 1 day day
Total Time: 20 minutes 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!
Print Recipe
- 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
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.
- STORAGE: Can store in the refrigerator, covered for 5-7 days.
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