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Bowl of pepperoni pasta salad with Italian dressing on a wooden table

Pepperoni Pasta Salad with Italian Dressing

This pepperoni pasta salad combines all your favorite pizza flavors in a light, fresh pasta salad. Loaded with pepperoni, mozzarella, bell peppers, and a zesty Italian dressing, it's perfect for picnics, potlucks, or a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 oz rotini or fusilli pasta
  • 4 oz sliced pepperoni quartered
  • 8 oz fresh mozzarella pearls
  • 1 cup cherry tomatoes halved
  • 1 cup diced bell peppers red and green
  • 1/2 cup sliced black olives
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh basil
  • 1/2 cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Cook pasta in salted boiling water until al dente according to package directions (about 8-10 minutes). Drain and rinse under cold water to stop cooking.
  2. While pasta cooks, make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
  3. In a large bowl, combine cooled pasta, quartered pepperoni, mozzarella pearls, halved cherry tomatoes, diced bell peppers, sliced olives, red onion, and fresh basil.
  4. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Toss again before serving.