Pasta salad and antipasto salad lovers unite! This easy, 5-ingredient Pepperoni Pasta Salad recipe, with tri-colored noodles, Italian dressing, turkey pepperoni and a generous amount of cheese, is your next favorite side!
Why We Love It
Our house has recently become obsessed with turkey pepperoni. We can’t get enough of it in Cheesy Pepperoni Pizza Sliders, Pepperoni Pizza Dip, and Pepperoni Alfredo Bake!
But the dish we enjoy the most is this savory and easy Pepperoni Pasta Salad recipe. Served chilled, it is the perfect side to hamburgers, hot dogs, grilled chicken, pork and more. This salad is a great BBQ or picnic side–or just the perfect bowl of yum at your next weeknight family dinner table!
No one can resist the salty, savory bites of pepperoni folded in between a ton of tender pasta noodles and tangy crumbled feta and shredded cheddar cheese. And the fact that this recipe uses store-bought Italian dressing (though you can make your own), makes this salad so easy to put together.
Are you a serious feta lover like me? Check out Asparagus Tomato Salad and English Cucumber Salad!!!
Why You’ll Love It
| Easy recipe- If you can boil a box of noodles, slice some pepperoni and mix a few things together, you can make Pepperoni Pasta Salad! Salad dressing timesaver- This cold pasta salad’s secret weapon is Ken’s Steak House Lite Northern Italian Dressing. It is hands down the BEST store-bought dressing for this and makes the prep so easy. With a ton of seasonings and flavors, including basil and Romano cheese, the dressing perfectly accents the salad’s ingredients, giving it a rich, savory taste. Highly customizable- Craving more of a Mediterranean flavor? Add black olives, red onion and grape tomatoes. Looking to boost it with fruits and veggies? Dice up some celery, cherry tomatoes, cucumbers, carrots and bell peppers and toss them in. You could even swap out the feta for mozzarella pearls and spice it up with some red pepper flakes. Feel free to add your own personal touch! Perfect potluck choice- This tasty pasta salad with pepperoni pairs well with a variety of sandwiches and grilled proteins, making it a great picnic or BBQ side. |
Ingredients for Pepperoni Pasta Salad
- 1 (12 oz.) box tri-color rotini pasta, cooked al dente (bow tie also works well)
- 3 ounces turkey pepperoni, sliced
- 1 cup shredded cheddar cheese
- 1 cup crumbled feta cheese (I use Président)
- 1 cup Ken’s Steak House Lite Northern Italian Dressing (strongly recommended for its wonderful, robust flavor), divided
How to make Pepperoni Pasta Salad
You’ll want to gather the following equipment:
- large pot with lid
- colander
- large mixing bowl
- mixing spoon
- cutting board
- chef’s knife
- measuring cups
Boil the pasta according to its package directions so that it cooks al dente (usually 7-9 minutes). Drain and rinse with cool water in your colander. Set aside.
Kitchen Ready Betty tip: The reason al dente is recommended is because the noodles will naturally soften further as they absorb the dressing. If your noodles are overcooked from the start, they will likely fall apart in the salad from being too soft.
Kitchen Ready Betty tip: Allow time for the pasta to completely cool off. I sometimes add a few ice cubes and toss them into the pasta while it’s in the colander. This is because I don’t want the pasta slightly melting the shredded cheese when they are mixed together!
Once the pasta is completely cooled and drained, place it in your mixing bowl.
Slice the turkey pepperoni on your cutting board. Then add to the bowl. Mix.
Kitchen Ready Betty tip: Slice the pepperoni while the noodles are cooling off in the colander! Place 3 or 4 slices on top of each other and cut into 3 or 4 strips each, as shown above.
Add the shredded cheddar cheese and crumbled feta. Mix.
Now it’s time to add the dressing! Add 3/4 cup of the dressing to the bowl and mix well. Reserve the other 1/4 cup to stir in just before serving.
Kitchen Ready Betty tip: The longer the salad sits, the more the noodles absorb the dressing’s flavors. I like to drizzle a little bit more dressing on just before serving (especially if I have leftovers the next day) for an additional boost of flavor and extra smooth consistency.
Now here comes the hard part because this salad looks so good. You probably want to eat it as soon as you’re finished making it. You can, and it will taste fine…
…but if you can wait at least an hour or two, it will taste even better! That’s because the noodles absorb the wonderful flavors of the dressing, which is so unbelievably good! I cover my bowl, place it in the fridge and wait 1-2 hours before enjoying this. Trust me: it’s not easy, but when I make a pasta salad with Italian dressing, I know further deliciousness awaits if I can be patient and follow this step!
Storing Pepperoni Pasta Salad
Store in an airtight container and refrigerate. Enjoy within 3-5 days.
Add a little extra dressing and mix before serving. For aesthetic purposes, you may also choose to sprinkle some additional feta on top.
A Note About the Dressing
I strongly encourage you to try Ken’s Steak House Lite Northern Italian Dressing in this recipe. Not all dressings are created equal, and believe me when I tell you that I have tried a ton. For the price point, I feel that this dressing is a perfect fit for this salad. It is flavorful and robust and has just the right amount of seasonings (especially basil, which I love). I hope you give it a try!
Pepperoni Pasta Salad
Description
Served chilled, this Pepperoni Pasta Salad recipe is so simple to make! Tri-color rotini is cooked to al dente and then mixed with sliced pepperoni, shredded cheddar cheese, crumbled feta and Italian dressing. So versatile and delicious, it's the perfect BBQ and potluck side!
Pepperoni Pasta Salad
How to Make Pepperoni Pasta Salad:
-
Cook the pasta according to package instructions for al dente, usually 7-9 minutes. Drain in colander and set aside until cooled off.
Do not overcook the pasta. The noodles will soften when mixed with the dressing. Overcooked noodles will lead to broken noodles in the salad. -
Once completely cooled and drained, place pasta in large mixing bowl.
-
Slice turkey pepperoni into 3 or 4 strips each. Add to bowl; mix.
For faster slicing, place 3 or 4 on top of each other when making strips. -
Add shredded cheddar to the bowl. Mix well.
-
Add crumbled feta to the bowl. Mix well.
You may choose to reserve some feta to sprinkle on top just before serving. -
Add 3/4 cup of the dressing to the bowl. Mix well. Save the other 1/4 cup to stir in just before serving.
The longer the salad sits, the more the noodles absorb the dressing, which is why it is recommended to reserve some to add just before serving.
Serve immediately or chill for additional flavor.
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Although the salad can be enjoyed immediately, it is recommended to cover and refrigerate it for 1-2 hours before serving. This allows the noodles to absorb the flavors of the dressing for a more pleasing and palatable experience.
Leftovers and storage:
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Store in an airtight conatiner and refrigerate. Enjoy within 3-5 days.
Add a little extra dressing and mix before serving. For aesthetic purposes, you may also choose to sprinkle some additional feta on top.
Note
You can use any noodle in this recipe. but I have found that rotini pasta works best because all the ingredients stick very well to it!
While not required, I urge you to use tri-color pasta--it just looks so pretty!
This cold pasta salad is open to so much customization! You may choose to include black olives, cherry tomatoes, celery, red onion, cucumber and more! Feel free to add your personal touch!
