Easy Italian Pasta Salad with Pepperoni
This Easy Italian Pasta Salad with Pepperoni is your summer BBQ’s best friend—packed with crunchy bell peppers, juicy tomatoes, savory salami, and loads of pepperoni, all tossed in a zesty Italian dressing. It’s so delicious, you might just end up eating it straight from the bowl before the guests arrive!
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.
