What kind of pasta is best for pasta salad?

Short pasta shapes with ridges or grooves, like rotini, penne, farfalle, or fusilli, hold the dressing well and are ideal for pasta salad.

How long does pasta salad with pepperoni last?

Italian Pasta Salad with Pepperoni can last for 3-5 days in the refrigerator when stored properly in an airtight container.

What can I add to pasta salad to make it taste better?

Boosting flavor can be achieved by using high-quality ingredients, adding fresh herbs like basil or oregano, incorporating a tangy vinaigrette, and ensuring proper seasoning with salt and pepper.

What dressing is best for Italian pasta salad?

A zesty Italian vinaigrette is the most common and delicious choice. Look for one with a good balance of acidity, herbs, and oil. You can easily make your own or use a store-bought variety.

Can I freeze Italian pasta salad?

Freezing Italian pasta salad is not recommended as the pasta can become mushy and the vegetables watery upon thawing. It's best enjoyed fresh.

What goes well with pasta salad with pepperoni?

Italian Pasta Salad with Pepperoni pairs well with grilled chicken or steak, sandwiches, burgers, or as a side dish at a barbecue. It also makes a great light lunch on its own.

Italian Pasta Salad with Pepperoni: Your New Favorite Weeknight Meal 2026

Name: Italian Pasta Salad with Pepperoni
Prep time: 20 min
Cook time: 10 min
Total time: PT-493462H41M11S
Cuisine: Italian
Ingredients: 1 pound short pasta (rotini, fusilli, or farfalle); 8 ounces pepperoni, sliced into quarters; 1 pint cherry or grape tomatoes, halved; 1 medium green bell pepper, diced; 1 medium red onion, thinly sliced; 1 (6 ounce) can sliced black olives, drained; 8 ounces fresh mozzarella pearls; 1/2 cup freshly grated Parmesan cheese; 1/4 cup chopped fresh basil; 3/4 cup extra virgin olive oil; 1/3 cup red wine vinegar; 2 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1 teaspoon onion powder; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Italian Pasta Salad with Pepperoni

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A vibrant, make-ahead meal inspired by antipasto traditions. This cold pasta salad combines savory pepperoni, fresh vegetables, and mozzarella in a zesty homemade Italian dressing. It’s perfect for busy weeknights, potlucks, or meal prep.

Author: Harmony
Prep Time: 20min
Cook Time: 10min
Total Time: 30min plus 1h chill
Yield: 8 servings 1x
Category: dinner
Method: boiling, mixing
Cuisine: Italian

Ingredients

Scale

1 pound short pasta (rotini, fusilli, or farfalle)
8 ounces pepperoni, sliced into quarters
1 pint cherry or grape tomatoes, halved
1 medium green bell pepper, diced
1 medium red onion, thinly sliced
1 (6 ounce) can sliced black olives, drained
8 ounces fresh mozzarella pearls
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
3/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1/2 teaspoon red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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Instructions

Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse briefly under cool water.
While pasta cooks, make the dressing. Whisk together olive oil, red wine vinegar, garlic, oregano, dried basil, onion powder, red pepper flakes, salt, and black pepper in a small bowl.
In a very large mixing bowl, combine the cooled pasta, pepperoni, tomatoes, bell pepper, red onion, black olives, and mozzarella pearls.
Pour about three-quarters of the dressing over the salad and toss gently until everything is evenly coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Just before serving, stir the salad. Add remaining dressing if needed, then fold in the fresh basil and grated Parmesan cheese. Serve cold.

Notes

Do not skip the chilling time; it is crucial for flavor. Add fresh basil just before serving to prevent wilting. For a lighter version, use turkey pepperoni or add chickpeas for extra protein. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 8
Calories: 480
Sugar: 4
Sodium: 950
Fat: 26
Saturated Fat: 8
Unsaturated Fat: 16
Trans Fat: 0
Carbohydrates: 42
Fiber: 3
Protein: 18
Cholesterol: 45

Find it online: https://www.homestyletable.com/italian-pasta-salad-pepperoni/