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Fresh Italian Pasta Salad with Pepperoni and Mozzarella

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A quick and easy Italian pasta salad featuring pepperoni, fresh mozzarella, and crisp veggies tossed in a tangy Italian dressing. Perfect for summer parties and last-minute get-togethers.

Ingredients

Scale
  • 8 ounces (225g) rotini or penne pasta
  • 6 ounces (170g) sliced pepperoni, cut into bite-sized pieces
  • 8 ounces (225g) fresh mozzarella balls (bocconcini), drained
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced (seeded for less wateriness)
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh basil leaves, torn or roughly chopped
  • 1/4 cup black olives, pitted and sliced (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of rotini or penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  2. While pasta cooks, halve 1 cup of cherry tomatoes, dice 1 medium cucumber (seeded if watery), thinly slice 1/2 red onion, and roughly chop 1/4 cup fresh basil leaves. Cut 6 ounces (170g) of pepperoni into bite-sized pieces. If using, slice 1/4 cup black olives. Place all in a large mixing bowl.
  3. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1/2 teaspoon dried oregano. Season with salt, freshly ground black pepper, and a pinch of red pepper flakes if desired. Whisk until well combined and slightly thickened.
  4. Add the cooled pasta to the bowl with veggies and pepperoni. Pour the dressing over and toss gently with salad tongs or large spoon to coat everything evenly. Taste and adjust seasoning with extra salt or pepper if needed.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld together. If short on time, even 10 minutes helps. Before serving, give it a quick toss, and add fresh basil on top for garnish if desired.

Notes

Do not overdress the salad initially to avoid sogginess. Rinsing pasta under cold water stops cooking and prevents sticking. Keep veggie pieces uniform for even bites. For gluten-free, use gluten-free pasta or spiralized vegetables. For dairy-free, substitute mozzarella with firm tofu or plant-based cheese.

Nutrition

Keywords: Italian pasta salad, pepperoni pasta salad, mozzarella salad, summer salad, easy pasta salad, party salad, rotini salad, penne salad

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