Pepperoni Pasta Salad

This Pepperoni Pasta Salad is an affordable family favorite! Full of vegetables, cheese, rotini pasta and a delicious homemade vinaigrette!


Pepperoni Pasta Salad in a clear bowl with a gray background.


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Pepperoni Pasta Salad in a white bowl with a wood placemat.


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My kids absolutely LOVE pasta salad! When my oldest daughter was younger, we used to pack pasta salad in her lunch box for school almost every day. 

We make quite a few different pasta salad recipes on a regular basis, but this one is always a tasty, favorite go-to. When I make this salad, it's pretty much the same every time, but it's super easy to switch up the veggies, cheese, pasta or dressing, depending on your preference or what you have on hand. We even make it meatless too!

This salad can be ready to serve in less than 20 minutes. It's great for lunch, dinner or the lunch box for work or school. It's a crowd pleaser for potlucks and BBQ's and can easily be doubled for a huge crowd.


If you like this pasta salad, try this Ranch Vermicelli Pasta Salad or Tomato and Spinach Pasta Salad!


Keep scrolling for the full printable recipe 💙


dressing in a mason jar.


Our favorite kitchen equipment and supplies used with this recipe:



Recipe tips:

  • To serve at a later time, add everything except the dressing to a bowl, cover and refrigerate. Add the dressing and combine when it's time to serve.
  • Refrigerate leftovers in an airtight container for up to two days. Additional dressing may need to be added.


fork scooping pasta salad from a white bowl.
Yield 10 servings
Author Hot Eats and Cool Reads
Prep time
10 Min
Cook time
15 Min
Total time
25 Min

Pepperoni Pasta Salad

Ingredients

  • 1 - 16 ounce box rotini pasta
  • 1 - 5 ounce package mini pepperoni
  • 2 cups quartered grape tomatoes
  • 1 green bell pepper, seeded and diced
  • 1 - 3.8 ounce can sliced black olives, drained
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • For the dressing:
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Cook pasta according to package directions. Rinse well with cold water and drain.
  2. Add pasta, pepperoni, tomatoes, bell pepper, black olives, parmesan and mozzarella cheese to a large bowl.
  3. In a separate bowl or jar with a lid, whisk or shake together the dressing ingredients until combined.
  4. Pour dressing over the pasta and other ingredients and stir gently until combined. Refrigerate, covered for up to two hours before serving or serve immediately.

Nutrition Facts

Calories

440.81

Fat

25.87 g

Sat. Fat

6.28 g

Carbs

39.51 g

Fiber

2.48 g

Net carbs

28.53 g

Sugar

2.55 g

Protein

12.13 g

Sodium

578.5 mg

Cholesterol

21.45 mg

Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



You can add or substitute with these ingredients:


  • use any store bought vinaigrette
  • use regular pepperoni instead of mini, just quarter before adding to the salad
  • use rice vinegar instead of red wine
  • use any shape pasta instead of rotini
  • use white wine vinegar instead of red wine
  • skip the cheese to make it dairy free
  • use sliced green olives instead of black
  • use diced ham instead of pepperoni
  • use balsamic vinegar instead of red wine
  • add diced red onion


Pepperoni Pasta Salad ingredients displayed in a large glass bowl.




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