Description
A bright, tangy Italian pasta salad with spicy pepperoni, fresh veggies, and zesty Italian dressing, perfect for summer meals, potlucks, and quick lunches.
Ingredients
Scale
- 12 ounces (340 grams) rotini or tri-color pasta
- 1 cup sliced pepperoni
- 1 cup cherry tomatoes, halved
- 3/4 cup (180 ml) zesty Italian dressing
- 1/2 cup sliced black olives (optional)
- 1/2 cup diced green bell pepper
- 1/4 cup finely chopped red onion
- 1 cup (about 100 grams) shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain in a colander and rinse under cold water to stop cooking and cool the noodles. Drain well and set aside.
- While the pasta cooks, halve 1 cup of cherry tomatoes, dice 1/2 cup of green bell pepper, finely chop 1/4 cup of red onion, and slice 1/2 cup black olives if using. Slice 1 cup of pepperoni if not pre-sliced. Chop 2 tablespoons fresh parsley. Set all aside.
- In a large mixing bowl, toss the cooled pasta with the diced veggies, pepperoni slices, and 1 cup shredded mozzarella cheese. Make sure everything is evenly mixed.
- Pour 3/4 cup (180 ml) zesty Italian dressing over the salad. Toss thoroughly until every piece is coated. Season lightly with salt and freshly ground black pepper. If you like some heat, sprinkle a pinch of red pepper flakes.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors mingle.
- Before serving, give the salad a gentle stir and sprinkle chopped fresh parsley on top. Taste to adjust seasoning if needed.
Notes
Rinse pasta under cold water after cooking to prevent sticking and remove excess starch. Chill the salad for at least 1 hour or overnight for best flavor. Use quality Italian dressing and add salt sparingly due to salty ingredients. Mix gently to avoid squishing tomatoes and cheese. For gluten-free, use certified gluten-free pasta and check pepperoni and dressing labels. For dairy-free, omit mozzarella or use vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: About 1 cup
- Calories: 320
- Fat: 14
- Carbohydrates: 30
- Fiber: 3
- Protein: 14
Keywords: Italian pasta salad, pepperoni pasta salad, summer pasta salad, easy pasta salad, zesty Italian dressing, picnic recipes, potluck recipes