Pasta Salad with Pepperoni

This pasta salad has been my go-to party dish for over a decade, combining al dente rotini with crisp vegetables, savory pepperoni, and cheese in a tangy homemade dressing that gets better the longer it sits.

I first made this pasta salad for a neighborhood block party and came home with an empty bowl and multiple recipe requests. Since then, it's become my signature potluck contribution and a summer staple in our refrigerator.

Ingredients

• Rotini pasta: Offers the perfect texture and shape to catch the dressing in all its ridges
• Grape tomatoes: Provide juicy bursts of flavor without making the salad watery
• Green bell peppers: Add essential crunch and freshness to balance the rich ingredients
• Cubed cheese: Creates pockets of creamy texture, look for high quality cheddar for best results
• Pepperoni: Delivers that savory umami element that makes this salad irresistible
• Black olives: Contribute a Mediterranean touch and subtle brininess
• Olive oil: Forms the base of our dressing, choose extra virgin for the best flavor profile
• Red wine vinegar: Balances with bright acidity that cuts through the richness
• Sugar: Might seem surprising but it perfectly balances the vinegar's tanginess
• Dried herbs: Infuse the dressing with classic Italian flavors without overwhelming

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil before adding the rotini. Cook exactly according to package directions for al dente pasta, typically 7-9 minutes. Test a piece before draining—the pasta should have a slight firmness in the center.

Cool the Pasta:

Immediately drain the hot pasta in a colander and rinse thoroughly under cold running water. Continue rinsing while gently tossing until the pasta feels cool to the touch. This stops the cooking process and prevents the pasta from becoming mushy.

Combine Salad Components:

In your largest mixing bowl, add the cooled pasta, halved grape tomatoes, chopped green peppers, cubed cheese, halved pepperoni slices, and black olives. The generous size of the bowl allows for proper tossing without ingredients spilling over.

Prepare the Dressing:

In a separate bowl or measuring cup with a spout, whisk together the olive oil, red wine vinegar, sugar, Italian seasoning, dried basil, salt, and pepper until the sugar completely dissolves and the mixture appears uniform. The emulsion should look slightly thickened.

Dress the Salad:

Pour the prepared dressing over the pasta mixture, ensuring even distribution across the ingredients. Using two large spoons or salad tongs, gently but thoroughly toss everything together until each piece of pasta is lightly coated with dressing.

Chill and Marinate:

Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. I prefer making this salad the day before serving to allow the flavors to fully develop and meld together for the absolute best taste experience.

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The secret ingredient in this recipe is definitely time. While it's perfectly acceptable to serve shortly after making, I've discovered that letting it rest overnight in the refrigerator creates a magical transformation. The pasta absorbs some of the dressing while the herbs infuse their flavors throughout every bite.

Storage Suggestions

This pasta salad keeps beautifully in the refrigerator for up to 5 days when stored in an airtight container. The flavors continue to develop over the first couple of days, making it an excellent make-ahead option for busy weeks. I often make a double batch on Sunday for easy lunches throughout the week. If you notice the salad becoming slightly dry after a few days in the refrigerator, simply drizzle with a small amount of olive oil and toss gently to refresh.

Customization Options

The beauty of this pasta salad lies in its adaptability. Consider adding diced red onions for sharpness, cucumber for extra crunch, artichoke hearts for Mediterranean flair, or mini pepperoncini for a spicy kick. For a protein boost, incorporate diced grilled chicken or crispy bacon bits. You can also experiment with different cheeses like fresh mozzarella pearls, feta crumbles, or pepper jack for varying flavor profiles. For a vegetarian version, simply omit the pepperoni and add extra vegetables or chickpeas for substance.

Serving Suggestions

While perfectly delightful on its own, this pasta salad pairs wonderfully with grilled meats like chicken, burgers, or steaks. For casual gatherings, serve alongside a crusty baguette and a selection of sliced deli meats for a build-your-own sandwich bar. During warmer months, I love presenting it on a large platter surrounded by fresh fruit for a complete summer meal. For a more elegant presentation, portion individual servings in small bowls atop lettuce leaves and garnish with fresh basil.

Frequently Asked Questions

→ What type of pasta can I use?

Tri-color rotini pasta works best for this salad, but regular rotini or other short pasta like penne can also be used.

→ Can I make this pasta salad ahead of time?

Yes, this salad tastes even better when made ahead of time as the flavors have time to meld. Just give it a stir before serving.

→ What kind of cheese works best?

Cheddar or marble cheddar is recommended, but feel free to substitute with your preferred cheese like mozzarella or Monterey Jack.

→ How can I adjust the dressing?

If you prefer more dressing, you can double the dressing recipe for a heavily coated pasta salad.

→ What additional veggies can I add?

Other great additions include cucumbers, red onions, or shredded carrots to enhance the salad's flavor and crunch.