Description
Pepperoni Pasta Salad is a zesty and satisfying dish featuring pasta, mini pepperoni, veggies, and Italian dressing. It’s perfect for potlucks, picnics, or an easy make-ahead lunch.
Ingredients
Units
Scale
- 12 oz rotini or bowtie pasta
- 1 cup mini pepperoni slices
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup sliced black olives
- 1/2 cup diced red bell pepper
- 1/2 cup shredded mozzarella or cubed cheese
- 3/4 cup Italian dressing
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, combine cooked pasta, mini pepperoni, tomatoes, cucumber, olives, bell pepper, and cheese.
- Pour Italian dressing over the salad and sprinkle with oregano, salt, and pepper. Toss well to combine.
- Cover and refrigerate for at least 1 hour to let flavors blend.
- Stir before serving and garnish with parsley if desired.
Notes
- Use whole wheat pasta or gluten-free pasta if desired.
- Try adding red onion or banana peppers for extra zip.
- Best served cold and can be made a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 560mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg