Description

A zesty and satisfying cold pasta salad loaded with pepperoni, cheese, veggies, and a tangy Italian dressing—perfect for potlucks, picnics, or easy weeknight meals.

Ingredients

8 oz rotini pasta
1 cup sliced pepperoni (about 40–50 slices)
1 cup cherry tomatoes, halved
1 cup diced cucumber
1/2 cup diced red onion
1 cup diced bell pepper (any color)
1 cup cubed mozzarella cheese
1/4 cup sliced black olives (optional)
1/3 cup chopped fresh basil
3/4 cup Italian dressing
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp garlic powder
Salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the rotini pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water until cooled.
In a large bowl, whisk together Italian dressing, olive oil, red wine vinegar, garlic powder, salt, and pepper.
Add the cooled pasta to the dressing and toss gently to coat.
Fold in pepperoni slices, cherry tomatoes, cucumber, red onion, bell pepper, mozzarella, olives (if using), and fresh basil.
Gently toss everything together until well combined.
Cover and refrigerate for at least 1 hour to allow flavors to meld. Taste and adjust seasoning if needed before serving.

Notes

For best flavor, refrigerate 2–4 hours before serving.
Make-ahead: Will keep well, covered, in refrigerator for 3–4 days.
Customize by adding salami, pepperoncini, or artichoke hearts.
Can substitute Italian dressing with homemade vinaigrette.