I’d like to thank Sugardale for sponsoring this post.
As much as I adore pasta salad for cookouts and carry-ins, I’m also a huge fan of making this amazing pepperoni pasta salad as a flavorful side dish on regular weeknights.
This pepperoni pasta salad is so easy to make, but it’s anything but boring. I mean, just look at all of that delicious color!
Pepperoni Pasta Salad Recipe
I make this pepperoni pasta salad because my whole family loves it, but I also have a selfish reason. I also love this recipe because of the leftovers that I’ll be able to enjoy as quick lunches throughout the week.
Since I work at home, it’s always great to have something yummy in the refrigerator to grab when I have a moment between projects and client calls.
My favorite thing about this tri-color pasta salad recipe is the addition of scrumptious, Sugardale Pepperoni.
It’s absolutely crucial to the flavor and texture of this pasta salad that you use quality pepperoni and Sugardale is the best—period.
No, really. Sugardale Pepperoni absolutely MAKES this pasta salad recipe. It gives the dish an incredible flavor and I have always been a fan of Sugardale’s pepperoni because they are nice and thinly sliced.
Sugardale products are made in the USA, which I love, and Sugardale Foods is a family-owned company.
This probably sounds kind of crazy, but the texture of this brand of pepperoni is just… BETTER. Each pepperoni is like a little miniature slice of meat that you might order from the deli. In other words, yes, the pepperoni you choose for your recipes can really affect your results in a big way!
This pepperoni pasta salad is just as beautiful as it is delicious.
Juicy, plump tomatoes and crispy sweet peppers add bursts of flavor with every bite.
We also make this pepperoni pasta salad with black olives sometimes.
One of the wonderful things about this recipe is that it’s so very versatile. You can add any fresh vegetables that you like!
As I mentioned, I enjoy making this pepperoni pasta salad for my family, but it’s also a fantastic go-to recipe for summertime cookouts. I usually whip it up a few hours before heading out so it has a bit of time to chill in the refrigerator.
You could certainly make it the night before, but with any kind of pasta salad the dressing tends to disappear in the pasta the longer it sits. It’s definitely still good the next day (as I mentioned, I love having leftovers for lunch), but if you’re taking it to an event I recommend making it just a few hours ahead.
I hope you love this super-yummy pepperoni pasta salad as much as my family does!
If you’re a fan of that Italian flavor, you’ll also want to check out my yummy spaghetti salad recipe.
- 1 12oz. box tricolor rotini
- 1 yellow pepper, diced
- 1 cup grated mozzarella cheese (I prefer off the block)
- 1 cup cherry tomatoes, sliced
- 4 ounces Sugardale Pepperoni (or roughly half an 8 oz. package)
- 1/2 cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons grated parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar or honey (important to balance the vinegar, I use sugar)
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Cook the pasta according to the directions on the box to al dente. Drain the pasta in a colander and rinse with cool water. Remove as much of the water as possible then transfer to a large bowl.
- In a small bowl whisk together the olive oil, vinegar, grated parmesan cheese, parsley, garlic, basil, oregano, lemon juice, sugar, salt and the pepper.
- Pour the wet mixture onto the pasta and stir with a wooden spoon until all the pasta is coated.
- Gently fold in the yellow pepper, mozzarella cheese, cherry tomatoes and the pepperoni until coated. Refrigerate before serving.