Description
A quick, cool, and flavorful pasta salad combining pizza-inspired toppings with a tangy homemade Italian dressing. Perfect for casual gatherings, picnics, or a fuss-free lunch.
Ingredients
Scale
- 1 pound (450 g) rotini or penne pasta
- 1 teaspoon salt (for pasta water)
- 1 cup (100 g) pepperoni slices, cut in halves or quarters
- 1 cup (120 g) shredded mozzarella cheese
- ½ cup (60 g) shredded provolone cheese
- ½ cup (60 g) sliced black olives (optional)
- 1 cup (150 g) cherry tomatoes, halved
- ½ cup (50 g) diced green bell pepper
- ⅓ cup (80 ml) extra virgin olive oil
- 3 tablespoons (45 ml) red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon sugar or honey
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil (about 4-5 quarts or 4.5 liters). Add 1 pound (450 g) of rotini or penne pasta. Cook according to package instructions until al dente, usually 9-11 minutes. Stir occasionally to prevent sticking. Drain pasta in a colander and rinse under cold water to cool it down and stop cooking. Let it drain thoroughly for 5 minutes.
- In a small bowl or jar, whisk together ⅓ cup (80 ml) extra virgin olive oil, 3 tablespoons (45 ml) red wine vinegar, 1 teaspoon each of dried oregano and basil, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1 teaspoon sugar or honey. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness if needed.
- While pasta cooks, halve or quarter 1 cup (100 g) pepperoni slices, halve 1 cup (150 g) cherry tomatoes, slice ½ cup (60 g) black olives if using, and dice ½ cup (50 g) green bell pepper. Shred 1 cup (120 g) mozzarella and ½ cup (60 g) provolone cheese.
- In a large bowl, combine cooled pasta, pepperoni, tomatoes, olives, bell pepper, and cheeses. Pour the Italian dressing over everything and toss gently but thoroughly so every bite is coated. Add fresh herbs like basil or parsley if desired.
- Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and the dressing to soak in.
- Before serving, give the salad a quick stir and taste for seasoning. Adjust salt, pepper, or add a splash more vinegar if needed. Serve chilled or at room temperature.
Notes
Cook pasta al dente and rinse with cold water to prevent mushiness. Whisk dressing until fully emulsified or shake in a jar. Add delicate ingredients like fresh herbs or spinach last to avoid wilting. Start with less dressing and add more gradually to avoid overdressing. Refrigerate salad before serving for best flavor. Drizzle olive oil or lemon juice if salad seems dry after resting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1 cup (200 g)
- Calories: 320
- Fat: 18
- Carbohydrates: 28
- Fiber: 2
- Protein: 15
Keywords: pizza pasta salad, pepperoni pasta salad, Italian dressing salad, easy pasta salad, summer salad, picnic salad, quick pasta salad