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!
Looking for more yummy summer pasta salads? Don’t miss my yummy sweet macaroni salad!
If you’re a fan of that Italian flavor, you’ll also want to check out my yummy spaghetti salad recipe and this delicious Italian Dense Bean Salad.
Pepperoni Pasta Salad Recipe
Ingredients
- 1 12 oz. 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
the dressing
- 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
Instructions
- 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.
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wow
Ranch and bacon pasta salad!
i love greek pasta salad.
dressing – 1/4 cup red wine vinegar
1/3 cup olive oil
1/2 teaspoon garlic powder
1 teaspoon oregano
salt & pepper to taste
16 oz short pasta (rotini, bow ties, penne)
3/4 long english cucumber , diced
1 pint grape tomatoes , halved
1 bell pepper (red or orange), diced
1/2 cup sliced pitted olives
1/2 cup feta cheese , cubed
1/3 cup red onion , diced
My favorite is from “the Book of Tempeh” and includes tempeh and cherry Tomatoes.
I like seafood salad.
I havent had pasta salad in a long time but I love one that has pesto
Sweet & Sour Pasta Salad is my favorite.
I never had a favorite pasta salad recipe but I lean towards my Italian roots–lots of mozza mixed in, sliced olives and tomatoes, and salami. Mix in some feta cheese,maybe have an open buffet-esque experience so youc an add in what suits your mood, you never know!
This recipe looks amazing! I love to add olives and feta cheese!
My favorite recipe is this tossed over Linguini. :)
TUNA, LEMON, AND CAPER SAUCE
INGREDIENTS
1 can (6 ounces) tuna (chunk or solid in olive oil), drained
1 large garlic clove, finely chopped
grated zest of 1 medium lemon
2 tablespoons fresh lemon juice
1/4 cup fruity olive oil
1/2 teaspoon salt, or to taste
freshly ground black pepper
2 tablespoons capers, drained
1/4 cup fresh flat-leaf parsley, chopped
1 cup diced cherry tomatoes
freshly grated Parmesan cheese
PREPARATION
Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, chopped tomatoes, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it’s heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.