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Easy Zesty Classic Italian Pasta Salad with Pepperoni

Easy Zesty Classic Italian Pasta Salad with Pepperoni - featured image
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A quick and flavorful pasta salad featuring pepperoni, fresh veggies, and a tangy homemade Italian dressing, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 12 ounces rotini or tri-color pasta
  • 6 ounces sliced pepperoni, cut into bite-sized pieces
  • 1 cup shredded mozzarella or cubed provolone cheese
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced cucumber
  • 1/4 cup thinly sliced red onion (optional)
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons chopped fresh parsley or basil
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain thoroughly.
  2. In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried Italian seasoning, 1/2 teaspoon sugar, and salt and pepper to taste until the dressing emulsifies and thickens slightly.
  3. Slice 6 ounces pepperoni into small bite-sized pieces. Halve 1 cup cherry tomatoes, dice 1/2 cup cucumber, thinly slice 1/4 cup red onion (if using), and chop 1/2 cup green bell pepper. Roughly chop 2 tablespoons fresh parsley or basil.
  4. In a large mixing bowl, combine the cooled pasta, pepperoni pieces, cherry tomatoes, cucumber, red onion, bell pepper, and cheese. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
  5. Cover and refrigerate the salad for at least 30 minutes, ideally 1 hour, to let the flavors meld.
  6. Before serving, give the salad a quick stir and sprinkle with fresh herbs. Taste and adjust seasoning with salt and pepper if needed. Serve chilled or at room temperature.

Notes

Rinse pasta under cold water after cooking to prevent clumping and keep salad fresh. Add oil slowly when whisking dressing to emulsify properly. Adjust salt carefully due to salty pepperoni and cheese. Let salad rest refrigerated for at least 30 minutes to meld flavors. Add extra olive oil or vinegar if salad seems dry after resting. Dressing can be made a day ahead for better flavor.

Nutrition

Keywords: pasta salad, Italian pasta salad, pepperoni pasta salad, summer BBQ, easy pasta salad, zesty pasta salad

Find it online: https://elvafood.com/easy-zesty-classic-italian-pasta-salad-with-pepperoni-recipe-for-perfect-summer-bbqs/