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Easy Italian Pasta Salad

Colorful Italian pasta salad recipe with rotini, fresh vegetables, and pepperoni.
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This vibrant pasta salad is the perfect companion for grilled dishes or a satisfying make-ahead meal. It combines al dente pasta with crisp vegetables, savory pepperoni, fresh mozzarella, and a tangy homemade Italian dressing. Simple to prepare and endlessly adaptable, it's a guaranteed crowd-pleaser for any gathering.

Ingredients

Scale
  • 1 pound short pasta (rotini, fusilli, or farfalle)
  • 1 cup cherry or grape tomatoes, halved
  • 1 medium green bell pepper, diced
  • 1/2 red onion, thinly sliced or diced
  • 1 cup mini pepperoni slices
  • 8 ounces fresh mozzarella pearls or cubed mozzarella
  • 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
  • 1/2 cup sliced black olives
  • 1/4 cup finely chopped fresh parsley
  • 3/4 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse briefly under cool water, and let drain well.
  2. While pasta cooks, make the dressing. In a small bowl or jar, combine olive oil, red wine vinegar, minced garlic, Italian seasoning, oregano, salt, black pepper, and red pepper flakes (if using). Whisk or shake vigorously until well emulsified.
  3. In a large mixing bowl, combine the cooled pasta with about half of the dressing. Toss to coat and let sit for 5 minutes.
  4. Add the tomatoes, bell pepper, red onion, pepperoni, mozzarella, artichoke hearts, olives, and parsley to the bowl. Pour the remaining dressing over everything.
  5. Gently toss all ingredients until evenly coated. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

For best results, cook pasta al dente and salt the boiling water well. The salad tastes even better the next day and can be stored in an airtight container in the refrigerator for up to 4 days. For a vegetarian version, omit the pepperoni and add chickpeas. A good bottled Italian dressing can be used in a pinch.

Nutrition

Find it online: https://www.stacksipsnack.com/easy-italian-pasta-salad/