0 from 12 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 Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 servings
Calories: 235 kcal
Course:
Side Dish , Salad
Cuisine:
Italian
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!
Cup of Yum
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
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
% 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.