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Easy Italian Pasta Salad with Pepperoni & Mozzarella

Easy Italian Pasta Salad with Pepperoni Mozzarella - featured image
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A quick and easy Italian pasta salad combining rotini or penne pasta with thick-cut pepperoni, fresh mozzarella balls, cherry tomatoes, black olives, and a homemade zesty Italian dressing. Perfect for summer meals and casual gatherings.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 6 ounces (170 grams) sliced pepperoni, cut into bite-sized pieces
  • 8 ounces (225 grams) fresh mozzarella balls (bocconcini or ciliegine), halved if large
  • 1 cup halved cherry tomatoes
  • ½ cup sliced black olives (Kalamata or black ripe)
  • ¼ cup finely chopped red onion
  • ¼ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • Salt and freshly cracked black pepper to taste
  • Pinch of red pepper flakes (optional)
  • A handful of fresh basil leaves, chiffonade

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini or penne pasta. Cook according to package instructions until al dente, usually about 9-11 minutes.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta. Shake off excess water.
  3. In a small bowl, whisk together ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon dried oregano, salt, pepper, and a pinch of red pepper flakes if using until emulsified and slightly thickened.
  4. In a large mixing bowl, combine the cooked pasta, 6 ounces sliced pepperoni, 8 ounces fresh mozzarella balls, 1 cup halved cherry tomatoes, ½ cup sliced black olives, and ¼ cup finely chopped red onion.
  5. Pour the dressing over the salad ingredients. Toss gently but thoroughly to coat everything evenly.
  6. Just before serving, sprinkle a handful of chiffonade fresh basil leaves on top and give a final gentle toss.
  7. Serve immediately or cover and refrigerate for 30 minutes to let flavors meld. Toss gently before serving if chilled.

Notes

Toss the salad while the pasta is still slightly warm to help it absorb the dressing better. Use fresh mozzarella balls instead of shredded for creaminess. Adjust seasoning after chilling. If salad is dry after refrigeration, drizzle a little olive oil before serving. Can substitute pepperoni with salami or roasted red peppers. For dairy-free, use vegan mozzarella and mustard alternatives. For gluten-free, use gluten-free pasta.

Nutrition

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

Find it online: https://dahliadishes.com/easy-italian-pasta-salad-with-pepperoni-mozzarella-recipe-for-perfect-summer-meals/