Flavorful Italian Pasta Salad with Pepperoni and Mozzarella
A quick and easy pasta salad combining spicy pepperoni, creamy mozzarella, fresh veggies, and tangy Italian dressing, perfect for summer parties and gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 12 ounces rotini or spiral pasta
- 6 ounces sliced pepperoni, thin-sliced
- 8 ounces fresh mozzarella balls (bocconcini), halved
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved (optional)
- 1/4 cup fresh basil, chopped
- 3/4 cup Italian dressing (store-bought or homemade vinaigrette with olive oil, red wine vinegar, garlic, and oregano)
- Salt and pepper to taste
- Optional: 1/4 teaspoon crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces rotini pasta and cook according to package instructions (8-10 minutes) until al dente. Stir occasionally to prevent sticking.
- Drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool it down (about 1 minute). Drain well and transfer to a large mixing bowl.
- While the pasta cooks, halve the cherry tomatoes and mozzarella balls. Thinly slice the red onion and chop the fresh basil. If using, halve the Kalamata olives and slice the pepperoni thinly.
- Add the pepperoni, mozzarella, cherry tomatoes, red onion, olives, and basil to the cooled pasta.
- Pour 3/4 cup Italian dressing over the mixture. Toss gently but thoroughly to coat all ingredients evenly.
- Season with salt and fresh ground black pepper to taste. If desired, sprinkle in crushed red pepper flakes and toss again.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, give the salad a quick toss and adjust seasoning if needed.
Notes
Do not overcook pasta; it should be al dente to hold up to the dressing and pepperoni. Rinse pasta under cold water immediately after draining to stop cooking and prevent sticking. Toss gently with mozzarella to avoid breaking it apart. Letting the salad chill for at least 30 minutes enhances flavor melding. Adjust dressing to taste, adding olive oil or vinegar if needed.
Nutrition
- Serving Size: About 1 cup
- Calories: 320
- Fat: 14
- Carbohydrates: 30
- Protein: 14
Keywords: Italian pasta salad, pepperoni pasta salad, mozzarella salad, summer pasta salad, easy pasta salad, party salad, rotini pasta salad