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Fresh Italian Pasta Salad with Pepperoni and Mozzarella

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A quick and easy Italian pasta salad combining spicy pepperoni, creamy mozzarella, and a tangy homemade dressing, perfect for summer parties and casual gatherings.

Ingredients

Scale
  • 12 oz rotini or penne pasta
  • 6 oz sliced pepperoni, cut into bite-sized pieces
  • 8 oz fresh mozzarella balls (bocconcini), drained and halved
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced (optional)
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh basil, chopped
  • ⅓ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini or penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to drain completely (about 5 minutes).
  2. In a small bowl, whisk together ⅓ cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp Dijon mustard, and 1 minced garlic clove. Season with salt and freshly ground black pepper to taste. Taste and adjust seasoning.
  3. While pasta cools, halve 8 oz fresh mozzarella balls, halve 1 cup cherry tomatoes, slice ½ cup Kalamata olives (optional), finely chop ¼ cup red onion, and roughly chop ¼ cup fresh basil.
  4. In a large mixing bowl, combine the cooled pasta, pepperoni pieces, mozzarella, cherry tomatoes, olives, red onion, and basil. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
  5. Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. If short on time, 15 minutes is sufficient.
  6. Before serving, give the salad a gentle toss again. Taste and add more salt, pepper, or vinegar if needed. Garnish with a few whole basil leaves.

Notes

Avoid overdressing too early to prevent sogginess. Rinse pasta under cold water to stop cooking and cool quickly. Use fresh mozzarella balls for best texture. Chill salad before serving to allow flavors to meld. Can substitute gluten-free pasta or dairy-free cheese for dietary needs.

Nutrition

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

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