Let’s be honest—no one gets excited about a bland pasta salad. This Easy Italian Pasta Salad with Pepperoni and Mozzarella is the real deal: tender rotini, crisp bell peppers, juicy tomatoes, salty black olives, and plenty of pepperoni, all tossed in a zesty Italian dressing. Basically, it’s an antipasto pasta salad in one bowl—no fancy plating required.
It’s quick, make-ahead friendly, and always the first thing to disappear at cookouts. Whether you’re prepping for a summer BBQ, Super Bowl party, or an easy weeknight meal, this cold pasta salad is your new go-to. Just be warned—everyone will ask for the recipe! 🍝🔥
Easy Italian Pasta Salad with Pepperoni
Equipment
- Large pot
- Colander
- Cutting board
- Knife
- Large mixing bowl
- Spoon or tongs for mixing
Ingredients
- 12 ounces rotini pasta
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 8-ounce can sliced black olives, drained
- 4 ounces salami chopped
- 4 ounces pepperoni chopped
- 1 pint grape tomatoes halved
- 8 ounces mozzarella cheese diced
- 1 teaspoon olive oil optional, for preventing pasta from sticking
- 1 cup Italian dressing or more, to taste
Instructions
- Cook the Pasta: Boil the pasta according to the package instructions until al dente. Drain and let it cool. To prevent sticking, toss with 1 teaspoon of olive oil and spread it out on a baking sheet.12 ounces rotini pasta, 1 teaspoon olive oil
- Chop the Ingredients: While the pasta cools, dice the bell peppers, cut the tomatoes in half, slice the mozzarella, and chop the salami and pepperoni.1 red bell pepper, 1 green bell pepper, 4 ounces salami, 4 ounces pepperoni, 8 ounces mozzarella cheese, 1 pint grape tomatoes
- Mix Everything Together: In a large mixing bowl, combine the cooled pasta, bell peppers, olives, tomatoes, mozzarella, salami, and pepperoni.1 8-ounce can sliced black olives, drained
- Add the Dressing: Pour in the Italian dressing and toss everything together until well coated.1 cup Italian dressing
- Chill the Salad: Cover and refrigerate for at least one hour (or ideally 2-4 hours) before serving. This allows the flavors to fully blend for the best taste.
How to Make the Best Italian Pasta Salad with Pepperoni (Without Screwing It Up)
Look, I’ve made this Easy Italian Pasta Salad with Pepperoni so many times I could probably do it blindfolded. And after making it for potlucks, BBQs, and that one time I ate it straight from the fridge at midnight, I’ve learned a few tricks to make it even better (and how not to mess it up). Here’s what you need to know:
📌 Pasta Matters (Yes, Even in a Cold Salad)
- Use rotini, penne, or bowties. The ridges help hold onto that delicious Italian dressing instead of it sliding off into sadness.
- Cook it al dente—mushy pasta in a salad is a crime. Nobody likes a limp noodle situation.
- Don’t skip the rinse (for once!). Normally, rinsing pasta is a no-go, but here it cools things down fast and keeps it from clumping into one giant starch bomb.
🥓 The Meat Situation
- Pepperoni + Salami = Power Couple—but feel free to swap in turkey pepperoni, diced ham, or even crispy bacon if you want to mix things up.
- Want to be extra? Toss in some shredded rotisserie chicken or cooked Italian sausage. You know, in case you need even more protein to justify calling this a “meal.”
🧀 Cheese: Don’t Be Basic
- Mozzarella is great, but let’s be honest—fresh mozz balls (bocconcini) make you look fancy and taste even better.
- Feeling bold? Swap in some shredded parmesan, provolone, or even crumbled feta for a tangy twist.
🥒 Veggies: The More, The Merrier (But Choose Wisely)
- Bell peppers and tomatoes are the OGs, but why stop there? Add cucumber, red onion, banana peppers, or artichoke hearts if you’re feeling adventurous.
- Olives are a must—but if you’re that person who hates them (who hurt you?), swap in capers or just pretend they’re not there.
🥗 Dressing: Store-Bought vs. Homemade (A Never-Ending Debate)
- Yes, bottled Italian dressing works. No shame. Just pick a good one (avoid the weirdly sweet ones—this is a pasta salad, not a dessert).
- Homemade is next-level: Olive oil, red wine vinegar, garlic, Dijon mustard, oregano, and a little honey = chef’s kiss.
- Balsamic? Sure, if you like a sweeter vibe.
⏳ The Longer It Sits, The Better It Gets
- Give it at least an hour to chill, but if you can make it a day ahead, the flavors will do magical things overnight.
- If it dries out, don’t panic. Just splash in a little more dressing and stir like your life depends on it.
🔥 Final Pro Tips (Because I Like You)
- Serving for a crowd? Make more than you think you need—this stuff disappears fast.
- Want crunch? Throw in some croutons right before serving for a fun texture boost.
- Leftovers = meal prep gold. Add grilled chicken and call it lunch for the next two days.
Now go forth and make the best Italian pasta salad with pepperoni your guests (or just you) have ever had. Just be prepared for everyone to ask you for the recipe. 😉
