Tips To Serve Pasta Salad Recipe With Pepperoni The Best

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This isn’t your average pasta salad. We’re taking things up a notch with the addition of spicy pepperoni, creating a flavor explosion that’s perfect for potlucks, picnics, or a side dish that will steal the show. It’s easy to make, requires minimal prep, and is guaranteed to disappear in a flash.


Italian Pasta Salad
Italian Pasta Salad

1 pound (454 g) dried pasta (penne, rotini, or fusilli recommended)

  • 1 cup (200 g) mini pepperoni, halved
  • 1 medium red onion, diced
  • 1 medium cucumber, diced
  • 1 cup (250 g) cherry tomatoes, halved
  • 1/2 cup (125 ml) crumbled feta cheese
  • 1/4 cup (60 ml) chopped fresh parsley

  • Dressing:

    1/3 cup (80 ml) olive oil

  • 2 tablespoons (30 ml) red wine vinegar
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper

  • Instructions:

    1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain the pasta and rinse under cold water to stop the cooking process.
    2. Assemble the salad: In a large bowl, combine the cooked pasta, pepperoni, red onion, cucumber, cherry tomatoes, and feta cheese.
    3. Make the dressing: In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper.
    4. Combine and chill: Pour the dressing over the pasta salad and toss to coat evenly. Stir in the chopped parsley. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

    Nutrition Facts (per serving)

    This recipe yields approximately 8 servings. Please note that nutrition facts may vary depending on the specific ingredients you use.

    Calories: 450

  • Fat: 20 g
  • Saturated Fat: 6 g
  • Cholesterol: 30 mg
  • Sodium: 400 mg
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Sugar: 5 g
  • Protein: 15 g

  • Conclusion

    This pepperoni pasta salad is a guaranteed crowd-pleaser. It’s packed with flavor, easy to make ahead of time, and perfect for any occasion. The combination of salty pepperoni, crisp vegetables, creamy feta cheese, and a tangy dressing creates a flavor explosion that will have everyone coming back for seconds.


    1. Can I use a different type of pasta?

    Absolutely! While penne, rotini, or fusilli are recommended for their ability to hold the dressing well, you can use any type of pasta you like. Short pasta shapes tend to work best in pasta salads.

    2. What can I substitute for pepperoni?

    If you don’t like pepperoni, you can easily swap it out for another protein like cooked diced ham, chopped cooked chicken, or crumbled Italian sausage.

    3. Can I make this vegetarian?

    Simply omit the pepperoni to make this recipe vegetarian. You can also add in additional vegetables like black olives, bell peppers, or chopped broccoli.

    4. How long will this pasta salad keep in the refrigerator?

    This pasta salad will stay fresh in the refrigerator for up to 3 days in an airtight container.

    5. Can I make this pasta salad ahead of time?