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Easy Italian Pepperoni Pasta Salad: Best Zesty Vinaigrette

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A quick and easy pasta salad with rotini, pepperoni, fresh mozzarella, and a zesty homemade vinaigrette. Perfect for potlucks, barbecues, or a light dinner.

Ingredients

Scale
  • 12 oz (340 g) rotini pasta
  • 6 oz (170 g) pepperoni, sliced then quartered
  • 8 oz (225 g) fresh mozzarella pearls, halved
  • 1 cup (150 g) roasted red peppers, diced
  • 1 medium cucumber, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) Kalamata olives, halved
  • 1/4 medium red onion, thinly sliced
  • 1/4 cup (15 g) fresh parsley, chopped
  • 1/3 cup (80 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 teaspoon (5 ml) Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon (2 g) dried oregano
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the rotini and cook according to package directions until al dente (about 9-11 minutes). Drain and rinse under cold water until cool. Shake well to remove excess water. Drizzle with a tiny bit of olive oil and toss to prevent sticking.
  2. Make the vinaigrette: In a small jar or bowl, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, pepper, and red pepper flakes (if using). Shake or whisk vigorously until emulsified. Set aside.
  3. Prep the mix-ins: Quarter the pepperoni slices. Halve the mozzarella pearls (pat dry if wet). Dice the roasted red peppers and cucumber into small pieces. Halve the cherry tomatoes and Kalamata olives. Thinly slice the red onion (soak in cold water for 10 minutes to reduce sharpness). Chop the parsley.
  4. Assemble the salad: In a large mixing bowl, combine the cooled pasta, pepperoni, mozzarella, roasted red peppers, cucumber, cherry tomatoes, olives, and red onion. Toss gently to distribute.
  5. Add the dressing: Give the vinaigrette a final shake or whisk, then pour about three-quarters over the pasta mixture. Toss gently until everything is lightly coated. Add remaining dressing if needed.
  6. Finish and rest: Sprinkle chopped parsley over the top and toss once more. Let the salad rest at room temperature for 15-20 minutes before serving. For best flavor, refrigerate for at least an hour or overnight.

Notes

For best flavor, let the salad rest at room temperature for 15-20 minutes before serving, or refrigerate for at least an hour. The salad tastes even better the next day. If making ahead, cook pasta a minute less than al dente to prevent mushiness. Pat all ingredients dry to avoid watering down the dressing.

Nutrition

Keywords: Italian pasta salad, pepperoni pasta salad, cold pasta salad, easy pasta salad, zesty vinaigrette, potluck recipe, summer salad

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