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pepperoni pasta salad

Pepperoni Pasta Salad

Charlotte Miller
A flavorful and versatile pepperoni pasta salad, perfect for potlucks or quick weeknight meals. Combines savory pepperoni, colorful pasta, cheese, and fresh veggies with a zesty dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine Italian
Servings 8 servings
Calories 350 kcal

Ingredients
  

Pasta

  • 12 oz tricolor spiral pasta can use whole-wheat or gluten-free pasta

Protein

  • 1 cup pepperoni pre-sliced or mini, can use turkey pepperoni for a lighter option

Cheese

  • 1 cup cheddar cheese cubed, or use mozzarella pearls

Vegetables

  • 1 cup bell peppers chopped, any color
  • 1 cup cherry tomatoes halved

Dressing

  • 3/4 cup Italian dressing or ranch/vinaigrette, adjust to taste

Instructions
 

Cook the Pasta

  • Cook the tricolor spiral pasta in heavily salted water until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process.

Prepare Ingredients

  • In a large bowl, combine cooked pasta, pepperoni, cheddar cheese, bell peppers, and cherry tomatoes.

Add Dressing

  • Pour Italian dressing over the mixture and toss gently to coat evenly. Add more dressing if needed, but avoid over-dressing.

Chill and Serve

  • Cover and refrigerate for at least 30 minutes to allow flavors to meld. Toss again before serving.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Customize with additional veggies like celery or mushrooms.
  • Add red pepper flakes for a spicy kick.
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