Print

Flavorful Italian Pasta Salad with Pepperoni and Mozzarella

Italian pasta salad - featured image
Print Recipe

A quick and easy Italian pasta salad featuring rotini pasta, spicy pepperoni, fresh mozzarella, and crisp veggies tossed in a tangy Italian dressing. Perfect for potlucks, picnics, or a satisfying lunch.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 1 cup sliced pepperoni (bite-sized pieces)
  • 1 cup fresh mozzarella balls (ciliegine size) or cubed fresh mozzarella
  • 1 cup cherry tomatoes, halved
  • 1 medium red or yellow bell pepper, diced
  • ½ cup Kalamata olives, pitted and sliced (optional)
  • ¼ cup red onion, finely chopped
  • ¾ cup Italian dressing (homemade or store-bought vinaigrette)
  • A handful fresh basil, chopped
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Shake off excess water and transfer to a large mixing bowl.
  3. While pasta cooks, halve cherry tomatoes, dice bell pepper, slice Kalamata olives if using, and finely chop red onion. Toss these into the bowl with the cooled pasta.
  4. Slice pepperoni into bite-sized pieces and add to the bowl along with fresh mozzarella balls or cubes.
  5. Pour Italian dressing over the pasta mixture. If making your own dressing, combine olive oil, red wine vinegar, dried oregano, garlic powder, salt, pepper, and a touch of sugar. Stir gently to coat everything evenly.
  6. Add salt and freshly ground black pepper to taste. Toss everything with clean hands or salad tongs until well combined.
  7. Chop fresh basil and sprinkle it over the salad along with grated Parmesan cheese. Give the salad a final gentle toss to distribute the flavors.
  8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Chilling for 1-2 hours is recommended for deeper flavor.
  9. Before serving, give the salad a quick stir and adjust salt or pepper if needed. Serve chilled or at room temperature.

Notes

Rinse pasta with cold water after cooking to keep texture firm and prevent mushiness. Add dressing while pasta is slightly warm for better absorption but not hot to avoid melting cheese. Chill salad for at least 30 minutes to meld flavors. Can be made a day ahead. For gluten-free, use gluten-free pasta. For dairy-free, substitute or omit mozzarella. Add fresh lemon juice before serving for extra brightness.

Nutrition

Keywords: Italian pasta salad, pepperoni pasta salad, mozzarella pasta salad, easy pasta salad, rotini salad, picnic salad, potluck recipe

Find it online: https://avabowls.com/flavorful-italian-pasta-salad-with-pepperoni-and-mozzarella-recipe-made-easy/