Print

Flavorful Italian Pasta Salad with Pepperoni and Olives

Italian pasta salad with pepperoni and olives - featured image
Print Recipe

A quick and easy Italian pasta salad featuring pepperoni, olives, fresh veggies, and a zesty Italian dressing, perfect for summer meals and gatherings.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 6 ounces (170 grams) sliced pepperoni, chopped
  • 1 cup (150 grams) pitted black olives, halved
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1/4 cup finely diced red onion
  • 1/2 cup diced green bell pepper
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 3/4 cup (180 ml) Italian dressing (store-bought or homemade)
  • 1/2 cup (50 grams) grated Parmesan cheese (optional)
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini or penne pasta. Cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Let it drain completely.
  3. While pasta cooks, chop 6 ounces (170 grams) of pepperoni into bite-sized pieces, halve 1 cup (150 grams) of black olives, halve 1 cup (150 grams) of cherry tomatoes, dice 1/4 cup red onion and 1/2 cup green bell pepper. Chop 2 tablespoons each of fresh basil and parsley.
  4. In a large mixing bowl, combine the cooled pasta, pepperoni, olives, tomatoes, onion, bell pepper, and herbs.
  5. Pour 3/4 cup (180 ml) of Italian dressing over the salad. Toss gently but thoroughly to coat every piece evenly.
  6. If desired, sprinkle 1/2 cup (50 grams) grated Parmesan cheese and toss lightly again.
  7. Add salt and freshly ground black pepper sparingly, tasting first due to saltiness from pepperoni and olives.
  8. Cover the salad and refrigerate for at least 30 minutes to let flavors meld before serving.

Notes

Use al dente pasta to maintain texture and prevent mushiness. Rinse pasta under cold water after draining to stop cooking and cool quickly. Toss salad gently to coat evenly with dressing. Chill for at least 30 minutes for best flavor. Adjust salt carefully due to salty ingredients. For gluten-free, use gluten-free pasta. For vegetarian, omit pepperoni and add marinated artichokes or sun-dried tomatoes.

Nutrition

Keywords: Italian pasta salad, pepperoni pasta salad, summer salad, easy pasta salad, pasta salad with olives, picnic salad, potluck recipe

Find it online: https://leilameals.com/flavorful-italian-pasta-salad-with-pepperoni-and-olives-recipe-easy-and-perfect-for-summer/