Pepperoni Pasta Salad with Creamy Italian Dressing

Pasta salad with pepperoni is a creamy, flavorful pasta salad that captures the best of Italian-inspired ingredients. Filled with cherry tomatoes, pepperoni, black olives and mozzarella pearls, this tangy side is perfect for picnics, barbecues, or a simple family meal.

I love a versatile pasta salad — it’s a staple at our warm-weather gatherings and easy to adapt so it never gets boring. This version leans into classic Italian flavors: salty pepperoni, creamy mozzarella, juicy tomatoes and briny olives, all brought together with a creamy Italian-style dressing. It’s a favorite with my family and travels well to potlucks and outdoor meals.

Ingredients

You’ll need the following to make this pasta salad:

• Pasta – Any small-shaped pasta works. Radiatori was used here, but rotini, macaroni, penne or bow ties are great alternatives.
• Vegetables – Green onions, halved cherry tomatoes and sliced black olives. Swap or add vegetables to suit your taste.
• Pepperoni – Sliced, then chopped, or use pre-chopped pepperoni.
• Mozzarella – Small mozzarella pearls are convenient and bite-sized. If using larger mozzarella balls packed in liquid, drain and quarter them first.
• Italian dressing – Use your favorite bottled variety.
• Mayonnaise – Full-fat mayonnaise gives the creamiest texture; avoid low-fat substitutes for best results.

How to Make

This pasta salad is quick and simple to prepare:

1. Cook the pasta in salted water according to package directions.
2. Drain the pasta in a colander and rinse under cold water, gently tossing until it is cool to the touch. Allow any excess water to drain completely.
3. Transfer the cooled pasta to a large mixing bowl.
4. Add sliced green onions, halved cherry tomatoes, drained and sliced olives, chopped pepperoni and mozzarella pearls. Stir gently to combine.
5. In a smaller bowl, whisk together the mayonnaise and Italian dressing until smooth.
6. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
7. Serve immediately, or chill until ready to serve.

Make Ahead Tips

You can prepare this salad in advance. Mix the salad following the directions but add only half the dressing. Refrigerate, then stir in the remaining dressing right before serving. Cooked pasta absorbs dressing over time, so reserving half keeps the salad creamy when served later.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes dry after sitting, whisk a little extra dressing and toss before serving to revive the creaminess.

Tips and Variations

• Want more vegetables? Add corn, roasted red peppers, chopped pepperoncini, beans, peeled cucumbers or diced zucchini.
• Alternate proteins: try chopped rotisserie chicken, salami, shrimp or crabmeat for a different twist.
• If making ahead, remember to reserve half the dressing and add it just before serving for the best texture.

Recipe Summary

Nutrition (per serving, approximate)

Calories: 327 kcal • Carbohydrates: 33 g • Protein: 9 g • Fat: 18 g • Sodium: 434 mg

This pasta salad with pepperoni is an easy Italian-style twist on a classic side. Make it for your next outdoor meal — it’s sure to be a crowd-pleaser.