Italian Pasta Salad with Pepperoni Recipe
User Reviews
4.5
12 reviews
Excellent
Italian Pasta Salad with Pepperoni Recipe
Report
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.
Share:
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
Add to Shopping List
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!
Notes
- 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.
- 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 Information
Show Details
Serving
1serving
Calories
235kcal
(12%)
Carbohydrates
25g
(8%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
392mg
(16%)
Potassium
201mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
266IU
(5%)
Vitamin C
12mg
(13%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 235kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 392mg | 16% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
Other Recipes
You'll Also Love
