Pepperoni Pasta Salad

Bursting with bold flavors and with a pizza-inspired twist, this Pepperoni Pasta Salad is the perfect dish for any upcoming get-together. The tender pasta, juicy tomatoes, savory pepperoni, and zesty Italian dressing tie it all together in one delicious pizza pasta salad recipe.

Pepperoni Pasta Salad

This simple-to-whip-up pasta salad recipe is my go-to for bold Italian flavors. The cheese-stuffed tortellini, Parmesan, and fresh mozzarella create a triple threat trifecta of cheesy goodness that I can’t resist.

Every bite delivers the classic flavors of pizza, making it perfect for any occasion. It’s like having a cheese-stuffed pizza crust as the base with that irresistible combination. Who wouldn’t love that?

Why I Love This Recipe

• Every bite brings back the familiar taste of a pepperoni slice.
• It’s my go-to for game day, and it’s a hit at potlucks and picnics.
• The simple ingredients effortlessly come together to create a delicious pasta salad.
• I appreciate that it can be prepared ahead of time, saving me the last-minute rush.
• Plus, it’s versatile—I can easily make it gluten-free by using gluten-free pasta.

Ingredients and Substitutions

• Dried Cheese Tortellini Pasta: I’m using dried tortellini as the base of the salad to mimic pizza crust. Or I’d use regular dried pasta or maybe whole wheat for a healthier twist. If I’m feeling adventurous, I might go for something like fusilli or penne to substitute.
• Italian Dressing: Coats the pasta with a tangy and herby flavor. Or to change it up I’d whip up a quick homemade dressing with olive oil, balsamic vinegar, a touch of Dijon mustard, and some dried Italian herbs. It gives me control over the flavors and cuts down on processed stuff.
• Green Bell Pepper: Adds a fresh taste, crunch, color and flavor. I might switch it up with red or yellow bell peppers for a slightly sweeter vibe. Or, if I’m in the mood for something milder, I’d toss in some cucumber for that refreshing crunch.
• Parmesan Cheese: Adds a salty taste and richness. I use it to make my white pizza sauce too. Instead of Parmesan, I’d grate some Pecorino Romano for a sharper kick or go the vegetarian route with nutritional yeast. Both give that salty punch I’m looking for.
• Pepperoni Slices: The classic pepperoni pizza flavor. For a lighter twist, I’d go with turkey pepperoni or even the veggie version. Or, if I want something heartier, salami slices could bring a robust flavor.
• Black Olives: Contributes a briny and earthy taste as well as texture. I might swap out black olives for Kalamata or green ones to switch up the flavors. If I’m not feeling the olive vibe, capers could bring that tangy burst.
• Fresh Mozzarella Balls: Adds a creamy and mild taste to the salad, while creating contrast of textures. If I don’t have fresh mozzarella, regular mozzarella or even feta could work for a tangy kick. Avocado chunks could also bring that creamy texture with a different twist.
• Red Pepper Flakes: Adds a spicy kick to the salad. Depending on my mood, I might go with paprika for a milder spice or skip it altogether. If I’m feeling bold, I’d finely chop a fresh chili for that extra kick.
• Fresh Basil: Gives that fresh tasting herby flavor. If I don’t have fresh basil, dried basil could do the trick. Or, I might switch it up with parsley or cilantro for a different herby note.

How to Make It Pepperoni Pasta Salad

1. Cook the tortellini pasta following the instructions on the package. Once it’s done, drain the pasta by pouring it into a colander and give it a refreshing rinse with cold water.
2. After cooling, transfer the tortellini to a spacious bowl and delicately mix it with Italian dressing. Introduce bell pepper, Parmesan cheese, pepperoni, olives, mozzarella, red pepper flakes, and basil. Toss until all the ingredients blend seamlessly.
3. Seal the container tightly and let it chill in the refrigerator for a minimum of six hours. (Before serving, give it a taste and toss with extra Italian dressing if you feel it could use a bit more flavor.)

Recipe Tips

• I don’t hesitate to swap or mix ingredients based on what I have available. The best part of this recipe lies in its versatility.
• I enjoy playing around with different cheese options. Smoked mozzarella or a blend of Italian cheeses can really add to the cheesy goodness.
• Whenever I’m serving a larger group or want leftovers, I double the recipe. This pasta salad is a crowd-pleaser so be prepared!
• While I suggest refrigerating for at least six hours, I often serve it sooner if needed. It’s still good!

Frequently Asked Questions

• Is there a vegetarian version of this pasta salad? Omit the pepperoni or replace it with vegetarian pepperoni or other meat alternatives.
• Is there a way to make the salad creamier? You can add a bit more Italian dressing or even a dollop of mayonnaise.
• How long can the pasta salad be stored in the refrigerator? This pasta salad can be refrigerated for up to 2-3 days. Just make sure to keep it covered to retain its freshness. It makes great leftovers.

MORE PASTA SALAD RECIPES

• Italian Pasta Salad
• Antipasto Pasta Salad
• Sweet Potato Pasta Salad
• Greek Pasta Salad
• Bacon Ranch Tortellini Salad
• Rainbow Macaroni Salad
• Chicken Pesto Pasta Salad
• Horseradish Macaroni Salad
• Chicken Ranch Pasta Salad
• Deviled Egg Pasta Salad

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Print Recipe

5 from 12 votes

Pepperoni Pasta Salad

Bursting with bold flavors and with a pizza-inspired twist, this Pepperoni Pasta Salad is the perfect dish for any upcoming get-together. The tender pasta, juicy tomatoes, savory pepperoni, and zesty Italian dressing tie it all together in one delicious pizza pasta salad recipe. 

Prep Time25 minutes mins

chilling6 hours hrs

Total Time6 hours hrs 25 minutes mins

Course: Side Dish

Cuisine: Italian

Keyword: Pepperoni Pasta Salad

Servings: 8

Calories: 460kcal

Author: Cathy Pollak

Equipment

• Pasta Pot
• Colander
• mixing bowls

Ingredients

Pepperoni Pasta Salad:

• 16 oz. dried cheese tortellini pasta (not fresh)
• 1/2 cup Italian dressing
• 1 large green bell pepper, finely chopped
• 1 cup finely shredded Parmesan cheese
• 1 (5 oz.) bag mini pepperoni slices or large pepperoni cut in half or quarters
• 1 (3.8 oz.) can sliced black olives
• 12 oz. fresh mozzarella balls
• 1 tbsp. red pepper flakes
• 2 tbsp. finely sliced fresh basil

Instructions

• Prepare tortellini pasta according to package directions. Once cooked, pour pasta into a colander and rinse with cold water. 
  16 oz. dried cheese tortellini pasta (not fresh)
• Once cool transfer to a large bowl and gently toss pasta with Italian dressing. Add bell pepper, Parmesan cheese, pepperoni, olives, mozzarella, red pepper flakes and basil. Toss until all ingredients are fully combined.
  1/2 cup Italian dressing, 1 large green bell pepper, finely chopped, 1 cup finely shredded Parmesan cheese, 1 (5 oz.) bag mini pepperoni slices, 1 (3.8 oz.) can sliced black olives, 12 oz. fresh mozzarella balls, 1 tbsp. red pepper flakes, 2 tbsp. finely sliced fresh basil
• Cover tightly and refrigerate for at least six hours. (Before serving, taste and toss with more Italian dressing if you think it needs it.)

Video

Notes

For optimal outcomes when preparing this pepperoni pizza pasta salad, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Pepperoni Pasta Salad

Amount Per Serving (169 g)

Calories 460 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 13g81%

Polyunsaturated Fat 1.2g

Monounsaturated Fat 2.4g

Cholesterol 78mg26%

Sodium 792mg34%

Potassium 84mg2%

Carbohydrates 31g10%

Fiber 1.3g5%

Sugar 2.8g3%

Protein 22g44%

Vitamin A 71IU1%

Vitamin C 1.1mg1%

Calcium 351mg35%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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