Italian Pasta Salad with Pepperoni

5 from 2 votes

Italian Pasta Salad with Pepperoni

Italian Pasta Salad with Pepperoni recipe full of fresh ingredients. An easy side dish for your summer BBQ or grilling dinner.

Prep Time15

Cook Time10

Chilling Time1

Total Time1 25

Cuisine: American, Italian

Course: Side Dish

Servings: servings

Calories: 212kcal

Equipment

Large pot
Strainer
Measuring Cups
Measuring spoons
Knife
Cutting board
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.

Notes

If you do not have lemon pepper (a spice blend), you can use 1/2 teaspoon black pepper and squeeze in half a lemon. Adjust both to taste as desired.

If making in advance, the pasta will absorb more liquid from the dressings. Either add the dressings right when serving, or plan to add more dressings when serving to make it less dry.

This recipe can stretch much further than 6 servings if served alongside multiple things at smaller portions.

Nutrition