Italian Pasta Salad with Pepperoni
A vibrant and delicious Italian pasta salad bursting with fresh vegetables and savory pepperoni, perfect for gatherings and potlucks.
Ingredients
Pasta and Protein
- 12 oz rotini or penne pasta Choose whole wheat pasta for a healthier option.
- 1 cup pepperoni slices Feel free to swap for turkey pepperoni or salami.
Vegetables
- 1 cup cherry tomatoes, halved For a burst of color and freshness.
- 1 cup cucumber, diced English cucumbers are a great choice.
- 1 cup bell pepper, diced Any color will do!
- 1/2 cup red onion, finely chopped Adds a touch of sweetness.
- 1/2 cup black olives, sliced Adds a briny depth to the dish.
Dressing
- 1 cup Italian dressing Homemade or store-bought; the heart of the salad.
- to taste Salt and pepper Always season to your preference.
Garnish
- to taste Fresh basil or parsley A sprinkle of green elevates the presentation!
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- While the pasta is cooking, chop the tomatoes, cucumber, bell pepper, and onion, and slice the olives and pepperoni.
Combine the Salad
- In a large bowl, combine the cooked pasta, pepperoni, tomatoes, cucumber, bell pepper, red onion, and olives. Toss gently to mix everything together.
- Pour the Italian dressing over the pasta salad and season with salt and pepper. Toss until evenly coated.
- For best flavors, let the salad chill in the fridge for at least 30 minutes before serving.
Notes
This salad can be made ahead of time and is best enjoyed cold. Store in an airtight container for up to 3 days in the refrigerator.