Pepperoni Pasta Salad

Since I work from home, this colorful Pepperoni Pasta Salad is my favorite thing to find in the fridge when I have a minute for lunch.

My whole family likes it for dinner, too, and it’s a great carry-in for summer cookouts. I just like knowing there will be leftovers.

To make this recipe, I toss tri-color rotini with a homemade Italian dressing, then fold in thinly sliced pepperoni, mozzarella, sweet yellow pepper and cherry tomatoes. It’s a pasta salad with pepperoni in every forkful.

Why You’ll Love This Pasta Salad

Good pepperoni absolutely makes this dish! It brings so much flavor that you don’t need much else, and with mozzarella in the mix, this pasta salad with pepperoni and cheese is filling enough for lunch.

It’s also beautiful. The tri-color pasta, red tomatoes and yellow pepper make it look like you tried a lot harder than you did.

It’s easy to change, too. Any fresh veggies you like will work, so it’s a good way to use up what’s in your crisper drawer.

It goes with anything off the grill, and it sits nicely on a table beside my Sweet Macaroni Salad or Spaghetti Salad. If you love that Italian flavor, try my Italian Dense Bean Salad as well.

Choosing the Best Pepperoni and Cheese

Pepperoni is the star here, so buy one you’d happily eat on its own. I like a thin slice, because it folds in easily and you get a little in every forkful.

Big slices can be cut into quarters so they’re easier to eat. Mini pepperoni saves you that step. Turkey pepperoni works if that’s what your family likes.

For the cheese, I grate mozzarella off the block. A lot of readers love little cubes of sharp cheese, or sliced mozzarella sticks, and provolone is another good choice.

Pepperoni Pasta Salad Ingredient Notes

This cold pasta salad is simple, so the few ingredients you pick really count.

Pepperoni: Use a good-quality pepperoni that’s sliced thin. It sounds a little crazy, but the brand you buy can change the whole dish. Mini pepperoni works too.

Tri-color rotini: The spirals grab all of that dressing. Any small pasta will work, and bow tie is fun, but I love the color.

Mozzarella: I grate mine off the block, since it melts into the dressing a little and tastes fresher. Pearls or cubed mozzarella work if you’d rather have bigger bites.

Dressing: Olive oil, red wine vinegar, parmesan cheese, garlic, herbs and lemon juice shake up in minutes. Don’t skip the sugar, because it balances the vinegar.

How to Cook Pasta for Pasta Salad

Good pasta salad starts with the pasta. Cook it in a big pot of salted water, and start tasting it a minute or two before the box says it’s done.

You want it al dente, with a little bite left in the center. The noodles soften as they sit in the dressing, so slightly firm pasta turns out just right.

Rinse it with cool water as soon as it’s drained. That stops the cooking and washes away the starch that makes noodles stick together.

Then shake the colander really well. Spirals like rotini hold water in their twists, and any water left behind will thin out your dressing.

My Homemade Italian Dressing

You could use a bottle, but this homemade Italian dressing only takes a few minutes. All of it comes from your pantry, except for the fresh garlic and lemon.

The trick is balance. Olive oil makes it rich, red wine vinegar and lemon juice make it tangy, and that little bit of sugar or honey keeps the vinegar from being too sharp.

The parmesan cheese helps the dressing cling to the pasta, and it adds a salty, savory flavor. Whisk it well, because the oil and vinegar want to separate.

Taste it before it goes on the pasta. Cold food tastes milder, so the dressing should seem a little strong at first.

How to Make Pepperoni Pasta Salad

Cook the pasta to al dente according to the package directions. Drain it, then rinse it with cool water and shake off as much water as you can so the dressing clings.

While that drains, whisk the dressing together in a small bowl. Pour it over the pasta in a large bowl, and stir with a wooden spoon until everything is coated.

Gently fold in the yellow pepper, mozzarella, cherry tomatoes and pepperoni. Cover the bowl and let it chill in the refrigerator before serving.

You’ll find the whole dressing and every amount in the recipe card below, so print that part and tuck it in your grocery list.

My Best Tips

• Don’t overcook the pasta. Al dente noodles hold up as the salad sits. Soft pasta turns mushy by the next day.
• Shake off the water. Wet pasta waters down the dressing and keeps it from clinging.
• Time it right. I make this a few hours before I leave for a cookout. The pasta soaks up dressing as it sits, so that’s the sweet spot.
• Save a little dressing. A spoonful stirred in right before serving wakes it right back up.

What to Serve with Pepperoni Pasta Salad

This goes with just about anything off the grill. I like it with burgers, hot dogs, grilled chicken or barbecue ribs.

For a bigger cookout, set it out with my Classic Potato Salad and a big bowl of fruit. It’s also hearty enough to be lunch on its own, and that’s how I usually eat it.

Taking It to a Potluck

This is one of the easiest dishes to carry to a cookout. It tastes good cold, and there’s no mayonnaise in the dressing.

Bring it in a big bowl with a tight lid, and keep it in a cooler until it’s time to eat. Give it a good stir right before serving, since the dressing settles at the bottom.

Need to feed a bigger crowd? The recipe doubles easily, as long as you have a big enough bowl. One reader gets all of the pieces ready the day before and tosses it together that morning.

Easy Ways to Change It Up

This recipe is a good starting point, and readers have shared so many fun ideas. Black olives are the most popular addition, and green olives are a close second.

A few readers love feta and red onion for more of a Greek flavor. Others stir in ham or salami. Cubes of cheese make it feel more like an antipasto platter.

Use whatever your family likes, and don’t worry about getting it exact. Just keep the amounts of pasta and dressing about the same, so everything stays coated.

Substitutions & Variations

Bottled dressing: In a hurry? Use your favorite Italian salad dressing instead. A pepperoni pasta salad with Italian dressing from a bottle is still delicious, though I do love the homemade one.

Black olives: We sometimes add sliced black olives. A lot of readers do too, along with green olives and little cubes of sharp cheese.

Veggies: Try green bell pepper, red onion, cucumber or broccoli. If you love broccoli, my Broccoli Salad is another favorite. Add whatever fresh veggies your family will really eat.

Meat: Swap half of the pepperoni for salami, which makes it taste more like an Italian sub. Turkey pepperoni works too.

Make Ahead and Storage

Make ahead: You can make it the night before, but the dressing tends to disappear into the pasta. One reader chops everything ahead, keeps it in separate containers and tosses it that morning, which is a smart way to do it.

Refrigerator: Keep leftovers in an airtight container for up to 4 days.

Refreshing leftovers: Stir in a splash of olive oil before serving, since the pasta keeps drinking up the dressing.

At a cookout: Keep it in the shade or on ice, and don’t let it sit out for more than 2 hours.

Pepperoni Pasta Salad FAQs

Can you make pasta salad the day before?

Yes, but the pasta will soak up more of the dressing. Save a little dressing or olive oil to stir in before serving, and it’ll taste fresh again.

What cheese goes in pepperoni pasta salad?

I use grated mozzarella. Cubed mozzarella, mozzarella pearls, provolone and sharp cheddar all work well, so use your family’s favorite.

What’s the best pasta for pasta salad?

Short shapes with lots of curves, like tri-color rotini or bow ties, work the best. They hold on to the dressing and are easy to eat with a fork.

Should pasta salad be served cold?

Yes. I like to chill it for a little while first, so the flavors can come together. Take it out a few minutes before serving if you’d like the cheese a bit softer.

Can I freeze Pepperoni Pasta Salad?

I don’t recommend it. The pasta gets soft, and the tomatoes and peppers turn watery when they thaw. It’s better to enjoy it within a few days.

Can I make this without meat?

Yes. Skip the pepperoni and add extra vegetables, olives or cheese. You’ll lose some of that salty flavor, so taste it and add a little more salt if it needs it.

Do I need to use sugar in the dressing?

It’s important, because it balances the vinegar. You can use honey if you prefer. Either way, you won’t taste it as sweet.

How much does this recipe make?

It makes about 8 servings as a side dish. If you’re bringing it to a big cookout, I’d double the recipe.

Can I use zesty Italian dressing?

Yes. A bottle of zesty Italian is an easy shortcut, and it gives the salad a little more kick. Start with less, then add more as you stir.

What goes in pasta salad with pepperoni?

Mine has rotini, pepperoni, mozzarella, cherry tomatoes and yellow pepper in a homemade Italian dressing. Olives, salami and cubed cheese are all good additions.

How long does Pepperoni Pasta Salad last?

It keeps for up to 4 days in the refrigerator. It’s at its best on the first day or two, and it tastes great for lunch all week.

Should you rinse pasta for pasta salad?

Yes, for a cold salad. Rinsing stops the cooking and washes off the extra starch, so the noodles don’t stick together.

Why is my pasta salad dry the next day?

Pasta keeps absorbing the dressing as it chills. It’s normal, and a little olive oil or a spoonful of extra dressing fixes it.

Carry this to a picnic or eat it at your desk like I do, but please grab good pepperoni. It really does change everything!

More Cold Salads

• Sweet Macaroni Salad
• Spaghetti Salad
• Italian Dense Bean Salad
• Broccoli Salad
• Broccoli Cauliflower Salad