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Flavorful Italian Pasta Salad with Pepperoni and Mozzarella

Italian pasta salad with pepperoni and mozzarella - featured image
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A quick and easy Italian pasta salad featuring rotini pasta, pepperoni, fresh mozzarella pearls, and a tangy homemade Italian dressing. Perfect for potlucks, picnics, or a fuss-free meal with bold flavors and satisfying texture.

Ingredients

Scale
  • 12 ounces (340 g) rotini or fusilli pasta
  • 1 cup (about 80 g) thinly sliced pepperoni
  • 1 cup (150 g) fresh mozzarella pearls or bocconcini, drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced cucumber, peeled if preferred
  • 1/4 cup thinly sliced red onion (optional)
  • 1 cup chopped romaine lettuce or mixed greens
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh basil or parsley (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and cool it down. Set aside to drain well.
  3. While the pasta cooks, halve 1 cup of cherry tomatoes, dice 1/2 cup cucumber, thinly slice 1/4 cup red onion (if using), and chop 1 cup romaine lettuce. Drain 1 cup of fresh mozzarella pearls and pat dry if needed. Set all aside.
  4. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and salt and pepper to taste until fully combined and emulsified. Taste and adjust seasoning as needed.
  5. In a large mixing bowl, combine the cooled pasta, pepperoni slices, cherry tomatoes, cucumber, red onion, romaine lettuce, and mozzarella pearls. Pour the dressing over the top.
  6. Gently toss everything together ensuring the dressing evenly coats all ingredients. Avoid crushing the mozzarella pearls; use a folding motion with salad tongs or two large spoons.
  7. Sprinkle 2 tablespoons of chopped fresh basil or parsley over the salad and toss lightly once more.
  8. For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

Do not overcook pasta; al dente is best to avoid mushy salad. Rinse pasta with cold water to stop cooking and remove excess starch. Drain mozzarella well to prevent watery salad. Make dressing fresh for best flavor. Chill salad for at least 30 minutes before serving to meld flavors. Thinly slice pepperoni to avoid greasy texture. Adjust seasoning gradually. Variations include vegetarian, low-carb, and spicy options.

Nutrition

Keywords: Italian pasta salad, pepperoni pasta salad, mozzarella salad, easy pasta salad, picnic salad, potluck recipe, quick pasta salad

Find it online: https://bitefuljoy.com/flavorful-italian-pasta-salad-with-pepperoni-and-mozzarella-easy-recipe/