This Italian Pasta Salad with Pepperoni is an easy recipe perfect for a BBQ side dish on a summer day! Packed with lots of mix ins like olives, pepperoncini, onion, and pepperoni and tossed with a light yet creamy sauce.
Table of Contents
Why You Will Love This Recipe
This easy pasta salad was the result of being bored and hungry a looooong time ago when I was working at a restaurant. A coworker made up a variation of this which I have since modified until it landed on this version!
This Italian pasta salad recipe is packed with easy ingredients you would typically find on a sandwich or in a salad like you would see at Olive Garden. Use more or less of anything as desired and make it your own!
This classic Italian pasta salad is always a huge hit as a side dish for cookouts and tailgating, and people request that I make it often! It is the perfect crowd pleaser side dish.
Easily make it ahead for a great BBQ side dish for your summer party! It is a great side dish for a large crowd where you need to accommodate lots of preferences. Just be sure to make a big batch!
Ingredients
Full quantities and recipe details can be found in the recipe card at the bottom of the post.
Let’s talk about the ingredients and classic Italian flavors you need to make this easy Italian pasta salad!
Pasta – I love bowtie pasta but use any shape that you want, like fusilli pasta or rotini pasta
Pepperoni – you can also use mini pepperoni to avoid needing to cut it, or alternative variations like turkey pepperoni as desired
Pepperoncini Peppers – or banana peppers
Fresh Tomatoes – use whatever you have! Cherry tomatoes, Roma tomatoes, grape tomatoes, etc are all great options. Even larger tomatoes chopped up works well!
Black Olives
Red Onion
Pepperoncini Juice – I like to add some of the brining liquid from the pepperoncini jar to the pasta as well for some added flavor! It is completely optional.
Parmesan Cheese
Italian Salad Dressing
Ranch Dressing
Lemon Pepper – this is a very unique spice blend. Instead, you could also use a combination of black pepper and some lemon juice to get the same flavors.
Fresh Parsley or Fresh Basil is a great addition to bring a hint of freshness to the pasta salad!
Instruction Overview
Cook the pasta in a large pot of boiling water as per package directions until al dente.
Toss the pasta with some olive oil to help prevent it from sticking as it cools. Refrigerate until cool, at least 30 minutes.
In a large bowl, mix the pasta salad by combining the cooked pasta with the rest of the ingredients. Cut the mix-ins as large or small as desired.
Store in an airtight container until ready to serve.
This classic italian pasta salad can be served at room temperature or chilled, although I prefer a cold pasta salad recipe.
Kim’s Tips
Whenever you make a pasta salad ahead of time for the next day, if you add the dressing in advance, it tends to get absorbed into the pasta as it sits. I recommend either not adding the salad dressings until ready to serve OR know that you might need to add more when serving to get it saucier again.
Modifications and Substitutions
Feel free to make this pasta salad your own by swapping out or adding other ingredients and fresh vegetables as desired! Options include:
- Artichoke Hearts
- Fresh Mozzarella Pearls
- Sun-Dried Tomatoes
- Red Bell Pepper (or any bell peppers – green bell peppers are crisper)
- Spicy Green Peppers for some heat
- Broccoli Florets
FAQs
Do they eat cold pasta salad in Italy?
How long does Italian pasta salad last in the fridge?
Do you rinse pasta for cold pasta salad?
Is it better to make pasta salad the night before?
More Pasta Salad Recipes
Pasta Salads
A collection of some of our pasta salad recipes perfect for your cookout and BBQ grilling dinner!
Italian Antipasto Pasta Salad
An Italian pasta salad with tons of mix ins that you would find on an antipasti platter, such as salami, mozzarella cheese, olives, and more!
Mexican Street Corn Pasta Salad
Flavors of elote incorporated into a pasta salad. Corn, chili powder, lime, and cotija cheese in a creamy sauce.
Creamy Greek Tzatziki Pasta Salad
A tzatziki inspired sauce made with Greek yogurt, cucumber, dill, lemon, and garlic with lots of Greek veggies.
Italian Pasta Salad with Pepperoni
Equipment
- Strainer
- Measuring Cups
- Measuring spoons
- Knife
- Large Spoon
- Large Container for storing and chilling
Ingredients
- 1 pound pasta shape of choice (dry weight)
- salt
- 1 cup pepperoni slices, cut into quarters
- ½ cup sliced pepperoncini or banana peppers
- ¾ cup black olives sliced
- ½ cup red onion diced
- ⅓ cup tomato diced
- 2 Tablespoons pepperoncini juice from the jar, optional, but adds great flavor
- ¼ cup freshly grated Parmesan cheese
- ¼ cup Italian dressing
- 2 Tablespoons ranch dressing
- 1 teaspoon lemon pepper
Instructions
- Heat a large pot of water and bring to a boil. Add some salt and cook as per package directions until al dente.
- When the pasta is done, drain and store in a large airtight container. Toss with a little olive oil to prevent sticking. Refrigerate at least 30 minutes to chill.
- While the pasta is chilling, prepare your mixins by cutting them into your desired sizes.
- After the pasta is chilled, combine it with all remaining ingredients. Season to taste. Chill until ready to serve.
The salad is packed with flavor and perfect for potlucks. It’s the perfect summer dish too! It will be in the 90s F here in Wisconsin tomorrow, and I’m going to make this recipe once again for our lunch since I already have all the ingredients. Thanks!