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Flavorful Italian Pasta Salad with Pepperoni and Mozzarella

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A zesty and savory Italian pasta salad featuring pepperoni, fresh mozzarella, and a tangy vinaigrette, perfect for summer parties and gatherings.

Ingredients

Scale
  • 8 ounces (225g) rotini pasta
  • 1 cup (150g) sliced pepperoni (regular or turkey)
  • 1 cup (150g) fresh mozzarella balls, halved or cubed
  • 1 cup (120g) cherry tomatoes, halved
  • 1/2 cup (60g) sliced black olives (optional)
  • 1/2 cup (50g) diced red onion (soaked in cold water for 10 minutes)
  • 1/2 cup (40g) chopped fresh basil leaves
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tablespoons (45ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon honey or sugar

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of rotini pasta and cook according to package instructions, about 9 to 11 minutes, until al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse briefly under cold water to halt cooking and cool it down. Set aside to drain well.
  2. While the pasta cooks, halve 1 cup (150g) cherry tomatoes, slice 1 cup (150g) pepperoni, dice 1/2 cup (50g) red onion, and chop 1/2 cup (40g) fresh basil leaves. If using, slice 1/2 cup (60g) black olives. Soak the onion in cold water for 10 minutes to mellow the bite, then drain and pat dry.
  3. In a small bowl, whisk together 1/3 cup (80ml) extra virgin olive oil, 3 tablespoons (45ml) red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes (optional), and 1 teaspoon honey. Whisk until emulsified and slightly thickened.
  4. In a large mixing bowl, combine the drained pasta, pepperoni, mozzarella, cherry tomatoes, red onion, olives, and basil. Pour the dressing over the salad while the pasta is still slightly warm to help it absorb the flavors better. Toss gently but thoroughly to coat everything evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Before serving, give it a quick toss and adjust seasoning with salt or pepper if needed.

Notes

Do not overcook the pasta; al dente texture is key. Soak red onion in cold water to mellow sharpness. Toss salad while pasta is warm for better flavor absorption. Chill salad for at least 30 minutes before serving to meld flavors. Can substitute gluten-free pasta and dairy-free cheese or avocado for dietary needs.

Nutrition

Keywords: Italian pasta salad, pepperoni pasta salad, mozzarella pasta salad, summer salad, easy pasta salad, picnic salad, rotini pasta salad

Find it online: https://sweetstirring.com/flavorful-italian-pasta-salad-with-pepperoni-and-mozzarella-easy-recipe-for-summer-parties/