Pepperoni Rotini Pasta Salad with Homemade Dressing

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This Pepperoni Rotini Pasta salad is a family favorite! It's affordable, kids love it and it's so delicious, especially with the homemade vinaigrette!


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My kids absolutely LOVE pasta salads! What's great about today's recipe? It's simple enough that the kids can help prepare it!

We make quite a few different pasta salads on a regular basis, but this one is always a tasty, favorite go-to. When I make this salad, it's pretty much the same every time, but it's super easy to switch up the ingredients or dressing depending on your preference or what you have on hand.

This salad can be ready to serve in less than 20 minutes. It's great for lunch, dinner or the lunch box for work or school. It's a crowd pleaser for potlucks and BBQ's and can easily be doubled for a huge crowd.


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What are the ingredients in this recipe?


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Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:


  • To serve at a later time, keep pasta and dressing refrigerated and stored separately. Combine just before serving. 


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More pasta salad recipes you may like:




You can add or substitute with these ingredients:


  • use any store bought vinaigrette
  • use rice vinegar instead of red wine
  • use any shape pasta instead of rotini
  • use white wine vinegar instead of red wine
  • skip the cheese to make it dairy free
  • use sliced green olives instead of black
  • use diced ham instead of pepperoni
  • use balsamic vinegar instead of red wine
  • add diced red onion


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Supplies you may need:



I hope you enjoy this recipe as much as our family did!


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Yield 10 servings
Author Sweet Hazel Honey
Prep time
10 Min
Cook time
15 Min
Total time
25 Min

Pepperoni Rotini Pasta Salad

Ingredients

  • 1 - 16 ounce box rotini pasta
  • 1 - 5 ounce package mini pepperoni
  • 2 cups quartered grape tomatoes
  • 1 green bell pepper, seeded and diced
  • 1 - 3.8 ounce can sliced black olives, drained
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • For the dressing:
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Cook pasta according to package directions. Rinse well with cold water and drain.
  2. Add pasta, pepperoni, tomatoes, bell pepper, black olives, parmesan and mozzarella cheese to a large bowl.
  3. In a separate bowl or jar with a lid, whisk or shake together the dressing ingredients until combined.
  4. Pour dressing over the pasta and other ingredients and stir gently until combined. Refrigerate, covered for up to two hours before serving or serve immediately.

Notes

To serve at a later time, keep pasta and dressing refrigerated and stored separately. Combine just before serving.


Refrigerate leftovers for up to two days in an airtight container.

Nutrition Facts

Calories

440.81

Fat

25.87

Sat. Fat

6.28

Carbs

39.51

Fiber

2.48

Net carbs

28.53

Sugar

2.55

Protein

12.13

Sodium

578.5

Cholesterol

21.45

Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



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