Print

Creamy Italian Pasta Salad with Pepperoni

creamy italian pasta salad with pepperoni - featured image
Print Recipe

This creamy Italian pasta salad with pepperoni is the perfect potluck or picnic dish. A homemade mayo-based dressing coats every spiral of rotini, with pepperoni, mozzarella, tomatoes, and olives for a tangy, satisfying bite.

Ingredients

Scale
  • 12 ounces (340 grams) rotini pasta
  • 6 ounces (170 grams) pepperoni, sliced then quartered
  • 8 ounces (225 grams) mozzarella cheese, cubed
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1/2 cup (75 grams) black olives, sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup (30 grams) banana peppers, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup (120 ml) mayonnaise
  • 1/4 cup (60 ml) sour cream
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add about 1 tablespoon of salt per gallon of water.
  2. Cook the rotini according to package directions until al dente, about 8 to 10 minutes. Drain well in a colander. Do not rinse. Let cool for 5 minutes.
  3. While the pasta cooks, make the dressing. In a small bowl or jar, combine mayonnaise, sour cream, red wine vinegar, olive oil, dried oregano, garlic powder, salt, black pepper, and red pepper flakes if using. Whisk or shake until smooth.
  4. Transfer the warm, drained pasta to a large mixing bowl. Pour about three-quarters of the dressing over the pasta and toss well. Let sit for 5 minutes.
  5. Add the pepperoni, cubed mozzarella, halved cherry tomatoes, sliced black olives, thinly sliced red onion, and chopped banana peppers. Pour the remaining dressing over the top and toss gently but thoroughly.
  6. Fold in the fresh chopped parsley. Reserve a little for garnish if desired.
  7. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, preferably overnight.
  8. Before serving, give the salad a good stir. If it seems dry, add a splash of milk or a tiny dollop of mayo to loosen it up. Taste and adjust salt and pepper if needed.
  9. Transfer to a serving platter or bowl. Garnish with reserved parsley and extra pepperoni slices if desired. Serve chilled or at room temperature.

Notes

Dress the pasta while it is still warm for best flavor absorption. Letting the salad rest overnight in the fridge enhances the flavors. Refresh with a splash of milk or extra mayo before serving if it seems dry.

Nutrition

Keywords: creamy Italian pasta salad, pepperoni pasta salad, easy pasta salad, potluck pasta salad, homemade Italian dressing

Find it online: https://lunafeast.com/creamy-italian-pasta-salad-with-pepperoni-best-easy-recipe/