Zesty Italian Pasta Salad with Pepperoni
A vibrant, no-cook pasta salad with pepperoni, mozzarella, briny olives, and a tangy zesty dressing. Perfect for summer gatherings, this hearty dish balances spicy, creamy, and fresh flavors in every bite.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 8 servings
- Category: salads
- Method: No-cook (with cooked pasta)
- Cuisine: Italian-American Fusion
Ingredients
8 oz rotini pasta (gluten-free option available)
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, sliced
1/2 cup red onion, finely chopped
1 cup fresh mozzarella balls (or feta), halved
1/2 cup pepperoni slices
1 English cucumber, diced
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 cup zesty Italian salad dressing (store-bought or homemade)
1 tbsp olive oil
1 tsp lemon juice
1 tsp balsamic vinegar
1 garlic clove, minced
Salt to taste
Black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook rotini pasta according to package instructions until al dente.
Drain pasta, rinse under cold water, and cool to room temperature.
While pasta cools, halve cherry tomatoes, dice cucumber, and slice mozzarella balls.
In a large bowl, combine cooled pasta, cherry tomatoes, olives, red onion, mozzarella, pepperoni, and cucumber.
In a small bowl, whisk olive oil, lemon juice, balsamic vinegar, garlic, and salt/pepper.
Pour dressing over salad and toss gently to combine. Add chopped herbs and remaining zesty Italian dressing, then mix again.
Cover and refrigerate for 30 minutes to blend flavors before serving.
Notes
Make-ahead: Chilling the salad enhances flavor intensity.
Customize with grilled eggplant or zucchini for added vegetable protein.
Substitute mozzarella with vegan cheese or omit for a vegan version.
To reduce sodium, rinse olives and use low-sodium pepperoni.
Dressing can be prepared 1 day ahead.