I’d like to thank Sugardale for sponsoring this post.
I love pasta salad for cookouts and potlucks, but this pepperoni pasta salad is also a favorite for busy weeknight dinners. It’s quick to prepare and packed with bright, satisfying flavor.
Pepperoni Pasta Salad Recipe
This pepperoni pasta salad is a family favorite—and I admit I’m a little selfish about it because the leftovers make excellent lunches throughout the week. The tri-color rotini provides a fun rainbow of color, and the combination of fresh vegetables, cheese, and pepperoni creates a satisfying contrast of textures.
My go-to pepperoni for this recipe is Sugardale. Using high-quality pepperoni really does make a difference. Sugardale slices are thin and flavorful, adding both texture and a robust, savory note that complements the dressing and fresh ingredients.
The salad is versatile: I usually include yellow bell pepper, cherry tomatoes, and grated mozzarella, and sometimes I add black olives. You can adapt the vegetables to your preference—any crisp, fresh produce works well here.
For events I usually make the salad a few hours ahead so it chills in the refrigerator, which helps the flavors meld. You can make it the night before, though the pasta will absorb more dressing the longer it sits. For best results at a potluck, prepare it a few hours ahead so it stays bright and slightly saucy.
This salad is equally nice for weeknight dinners, summer cookouts, and as an easy lunch option. I hope you enjoy it as much as we do!
Pepperoni Pasta Salad Recipe
Ingredients
- 1 12 oz. box tricolor rotini
- 1 yellow pepper diced
- 1 cup grated mozzarella cheese preferably grated from the block
- 1 cup cherry tomatoes sliced
- 4 ounces Sugardale Pepperoni about half an 8 oz. package
the dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons grated parmesan cheese
- 3 cloves garlic minced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar or honey balances the vinegar; sugar recommended
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
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Cook the pasta according to package directions until al dente. Drain in a colander, rinse with cool water, and remove as much water as possible. Transfer to a large bowl.
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In a small bowl, whisk together the olive oil, red wine vinegar, grated parmesan, minced garlic, dried parsley, dried basil, dried oregano, lemon juice, sugar or honey, salt, and pepper until well combined.
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Pour the dressing over the pasta and stir until the pasta is evenly coated.
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Gently fold in the diced yellow pepper, grated mozzarella, sliced cherry tomatoes, and Sugardale pepperoni. Chill in the refrigerator before serving.
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Nutrition values are estimates and should not replace professional medical advice. Servings are approximate and depend on portion size.
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