30+ Pasta Salad Recipes with Italian Dressing and Pepperoni Perfect for Parties

Summer party season has me craving easy, crowd-friendly food. Why I made this post is simple: I want to help you feed a crowd without stressing the cook in the kitchen. Pasta salad with Italian dressing and pepperoni fits that bill. You can make it ahead, it travels well, and it tastes bright even after hours in the sun.

Who it’s for You plan potlucks, backyard barbecues, or quick weeknight gatherings. You care about flavor, speed, and simple cleanup. You want something you can toss together and serve at room temp. This is for you if you want big flavor without big effort.

What you’ll get More than 30 pasta salad recipes that feature Italian dressing and pepperoni. Each one blends pasta with crunchy veggies, a zippy dressing, and pepperoni that gives a meaty kick. There are twists with olives, mozzarella, sun-dried tomatoes, or fresh herbs. I also share make-ahead tips and quick swapping ideas so you can scale for your crowd.

Practical tips keep you from guesswork. Choose sturdy pasta shapes like fusilli or bow ties; they hold dressing well. Toss the pepperoni with the pasta at the end so it stays a bit crispy. Dress the salad a few hours before serving if you can; if not, keep the dressing separate and mix last minute. Most salads will keep in the fridge for a day or two.

Flexibility is the key. Swap pepperoni for turkey slices if needed or add extra veggies for veggie eaters. You can switch from a tangy Italian dressing to a lighter vinaigrette, or go creamier if your guests prefer. The ideas are practical and easy to adapt. You can make a party spread that looks bright and tastes great.

Ready to dive in? Start by picking a few favorites and imagining your table. Save the ones that travel best and that look colorful next to cucumbers and tomatoes. This collection grows with what you have in your fridge and pantry. The goal is simple: easy, tasty pasta salad options that work for parties, picnics, and casual get-togethers.

1. Classic Italian Pasta Salad

Looking for a pasta salad that travels well and feeds a crowd? This Classic Italian Pasta Salad with pepperoni fits the bill. It blends rotini, cherry tomatoes, mozzarella balls, olives, and pepperoni. A bright Italian dressing keeps every bite fresh. It’s quick to assemble, easy to tailor, and perfect for potlucks or summer barbecues.

Here is the complete recipe you can use right away:

Ingredients

– 1 lb rotini pasta

– 1 cup cherry tomatoes, halved

– 1 cup mozzarella balls

– 1 cup black olives, sliced

– 1 cup pepperoni slices

– 1/2 cup Italian dressing

– Salt and pepper to taste

Instructions

1) Cook pasta until al dente, then drain and rinse with cold water.

2) In a large bowl, combine the pasta, tomatoes, mozzarella, olives, and pepperoni.

3) Drizzle with dressing and toss until well coated.

4) Season with salt and pepper.

5) Chill at least 30 minutes before serving.

Tips: For more color, add bell peppers or spinach. If you want a lighter option, swap pepperoni for turkey pepperoni or salami. This salad keeps well in the fridge and often tastes even better after it rests briefly.

2. Mediterranean Pasta Salad with Pepperoni

You want a pasta salad that is tasty, easy, and perfect for crowds. This Mediterranean version adds pepperoni with sun-dried tomatoes and feta for a bold bite. The Italian dressing and herbs wake up every bite. It holds up in the fridge, so you can meal prep or bring it to a party without stress.

Ingredients

– 1 pound penne pasta

– 1/2 cup sun-dried tomatoes, chopped

– 1/2 cup feta cheese, crumbled

– 1 cup pepperoni, quartered

– 1/2 cup black olives, sliced

– 1/2 cup Italian dressing

– 1 teaspoon dried oregano

– Salt and pepper to taste

Instructions

1. Boil the penne in salted water until al dente, then drain.

2. In a large bowl, combine pasta, sun-dried tomatoes, feta, pepperoni, and olives.

3. Add Italian dressing and sprinkle oregano, salt, and pepper over the mix.

4. Toss everything until evenly coated. Refrigerate for at least 1 hour to let flavors meld.

5. Just before serving, toss again and, if you like, stir in fresh basil for a bright finish.

3. Spicy Pepperoni Pasta Salad

You want a pasta salad with a real kick for parties. This spicy pepperoni version brings heat and crunch. Pepperoni pairs with jalapeño and a bold Italian dressing for a bold bite. Cucumber and bell pepper add refreshing crunch, making it perfect for summer gatherings.

Recipe overview

– Servings: 6-8

– Prep Time: 15 minutes

– Cook Time: 10 minutes

– Total Time: 25 minutes

– Calories: Approx. 380 per serving

Ingredients

– 1 pound fusilli pasta

– 1 cup pepperoni, sliced

– 1/2 cup cucumber, diced

– 1/2 cup bell peppers, diced

– 1 jalapeño, thinly sliced

– 1/2 cup spicy Italian dressing

– 1 tablespoon chili flakes

– Salt to taste

Instructions

1. Cook fusilli pasta in salted water until al dente. Drain and let cool slightly.

2. In a large bowl, combine warm pasta, pepperoni, cucumber, bell peppers, and jalapeño slices.

3. Drizzle with spicy Italian dressing and sprinkle chili flakes. Toss to coat.

4. Chill the salad for about 30 minutes to let flavors meld.

5. Serve and adjust salt if needed.

– For more heat, add diced serrano peppers.

Turn up the heat at your next gathering! With spicy pepperoni and zesty Italian dressing, this pasta salad recipe packs a punch that’ll keep your guests coming back for seconds.

4. Italian Caprese Pasta Salad

You want a pasta salad that shines at parties. This Italian Caprese version keeps things simple and tasty. Pepperoni adds a quick, smoky bite that kids and adults like. Serve it cold to beat the heat and wow the crowd.

Here is the complete recipe you can follow.

Ingredients

– 1 pound bowtie pasta

– 1 cup cherry tomatoes, halved

– 1 cup fresh mozzarella balls

– 1/2 cup fresh basil leaves, torn

– 1 cup pepperoni, sliced

– 1/2 cup Italian dressing

– Salt and pepper to taste

Instructions

1. Boil salted water and cook the bowtie pasta until al dente, then drain.

2. Rinse the pasta briefly under cool water to set it for mixing.

3. In a large bowl, mix pasta, tomatoes, mozzarella, basil, and pepperoni.

4. Drizzle the Italian dressing over the top and toss until everything is coated.

5. Season with salt and pepper, then chill for at least 30 minutes.

6. Optional: finish with a light drizzle of balsamic glaze for a touch of sweetness.

5. Pepperoni Ranch Pasta Salad

Planning a party and need a dish that’s easy and tasty? Try Pepperoni Ranch Pasta Salad. Creamy ranch coats elbow macaroni with pepperoni and crunchy veggies. It’s quick to make, crowd-friendly, and great as a side or a simple main. You can prep it in minutes and chill before serving.

Here is the complete recipe.

Ingredients

– 1 pound elbow macaroni

– 1 cup pepperoni, quartered

– 1 cup cherry tomatoes, halved

– 1 cup carrots, grated

– 1/2 cup ranch dressing

– 1/2 teaspoon garlic powder

– Salt and pepper to taste

Instructions

1) Cook the macaroni as labeled; drain and cool slightly.

2) In a large bowl, mix macaroni, pepperoni, tomatoes, and carrots.

3) Stir in ranch dressing and garlic powder until evenly coated.

4) Season with salt and pepper.

5) Chill for at least 30 minutes before serving.

– For extra crunch, add diced celery or bell peppers.

FAQs

– Can I use light ranch dressing? Yes, light versions work.

– What can I substitute for macaroni? Any short pasta will work.

Store leftovers in the fridge for up to 3 days.

6. Pepperoni and Spinach Pasta Salad

You want a pasta salad that tastes bright and feeds a crowd. This pepperoni and spinach version hits that goal. Spinach adds greens without a heavy finish, while the pepperoni gives a crowd-pleasing punch. The Italian dressing brings zing and shine. It cooks fast and holds up for meal prep or a simple party dish.

Here is why this recipe fits your needs: it blends color, texture, and easy prep in one bowl. You’ll love how quick it comes together, and the flavors deepen if you chill it a bit before serving.

Ingredients

– 1 pound rotini pasta

– 2 cups baby spinach

– 1 cup pepperoni slices

– 1 cup cherry tomatoes, halved

– 1/2 cup Italian dressing

– Salt and pepper to taste

– Optional: 1 tablespoon lemon juice for brightness

Instructions

1) Boil salted water and cook rotini until al dente. Drain well. Rinse with cold water if you want a cooler salad.

2) In a large bowl, mix the warm pasta with spinach, pepperoni, and halved tomatoes.

3) Drizzle the Italian dressing over the mix. Season with salt and pepper.

4) Toss everything until evenly coated.

5) Serve right away or chill for about 30 minutes to let flavors meld. For extra brightness, stir in a squeeze of lemon juice.

Nutrition snapshot: about 320 calories per serving; protein 12 g; carbs 30 g; fat 15 g; fiber 4 g.

7. Pepperoni Pasta Salad with Peas

Pepperoni Pasta Salad with Peas

Need a fast, tasty side for your next gathering? This Pepperoni Pasta Salad with Peas fits the bill. The peas add a soft, sweet bite that balances the salty pepperoni, while a creamy Italian dressing ties everything together. It’s easy to make, colorful, and kid friendly. You can prep it ahead, then chill it for a bright, ready-to-serve dish.

Here is the complete recipe so you can cook right away.

Ingredients

– 1 pound farfalle pasta

– 1 cup frozen peas, thawed

– 1 cup pepperoni slices

– 1/2 cup Italian dressing

– 1/2 cup grated parmesan

– Salt and pepper to taste

Instructions

1) Boil salted water. Add pasta and cook until just tender. Drain and rinse with cold water to stop cooking.

2) In a large bowl, combine the pasta, peas, pepperoni, and parmesan.

3) Drizzle with Italian dressing. Toss gently to coat everything evenly.

4) Season with salt and pepper. Toss again to blend the flavors.

5) Chill for at least 20 minutes before serving to let the flavors mingle.

Tip: For extra crunch and color, add diced bell peppers.

Gatherings are made brighter with a colorful dish! This Pepperoni Pasta Salad with Peas is not just quick to make, but it also brings flavorful balance and fun to your table. Perfect for meal prep and kid-approved!

8. Pepperoni Greek Pasta Salad

Want a bright pasta salad that tastes like a sunny Greek market? This Pepperoni Greek Pasta Salad blends feta, cucumber, olives, and pepperoni with a tangy Italian dressing. It works as a side or a quick main dish, and you can chill it fast for party prep. The pepperoni adds a savory bite that balances the salty feta with fresh veggies.

Ingredients

– 1 pound penne pasta

– 1 cup cherry tomatoes, halved

– 1 cup cucumber, diced

– 1/2 cup feta cheese, crumbled

– 1 cup pepperoni, sliced

– 1/2 cup black olives, sliced

– 1/2 cup Italian dressing

– Salt and pepper to taste

Instructions

1. Cook pasta until al dente, then drain well and cool under running water.

2. In a large bowl, add pasta, tomatoes, cucumber, feta, pepperoni, and olives.

3. Drizzle Italian dressing over the mix and toss to coat evenly.

4. Season with salt and pepper to taste, then adjust if needed.

5. Chill for at least one hour before serving so flavors meld.

Tips

– Garnish with a pinch of fresh oregano just before serving for extra Greek flavor.

– If feta is not available, substitute goat cheese or queso fresco.

– Store leftovers in the fridge for up to four days.

9. Creamy Pepperoni Pasta Salad with Avocado

Do you want a pasta salad that stays creamy and easy to make? This Creamy Pepperoni Pasta Salad with Avocado delivers that combo. Avocado adds healthy fats and a smooth mouthfeel that cools the pepperoni heat. Crunchy tomatoes, sweet corn, and a bright Italian dressing keep every bite lively. It shines as a party side and also works for quick meal prep.

Here is why this version fits your needs: you get protein, fats, and fiber in one bowl. You can make it ahead and chill for flavor. To keep avocado fresh, add it just before serving.

Recipe at a glance

– Servings: 4-6

– Prep Time: 15 minutes

– Cook Time: 10 minutes

– Total Time: 25 minutes

– Calories: approx 380 per serving

Ingredients

– 1 pound elbow macaroni

– 1 ripe avocado, diced

– 1 cup cherry tomatoes, halved

– 1 cup pepperoni, quartered

– 1/2 cup sweet corn

– 1/2 cup Italian dressing

– Salt and pepper to taste

Instructions

1. Cook elbow macaroni as directed; drain and lightly rinse.

2. In a large bowl, add pasta, avocado, tomatoes, pepperoni, and corn.

3. Drizzle with Italian dressing; toss gently to coat.

4. Season with salt and pepper.

5. Chill about 30 minutes for flavor. Add avocado right before serving to keep it bright.

Tip: add avocado just before serving to prevent browning.

10. Pepperoni and Artichoke Pasta Salad

Want a pasta salad that tastes fancy but comes together fast? Pepperoni and artichoke bring a briny bite and a peppery kick. The Italian dressing ties it all with bright herbs and a smooth finish. You can make it for a party or a weeknight dinner, and the flavors stay fresh when you chill it.

Ingredients

– 1 pound penne pasta

– 1 cup pepperoni, sliced

– 1 cup marinated artichoke hearts, chopped

– 1/2 cup cherry tomatoes, halved

– 1/2 cup Italian dressing

– Salt and pepper to taste

– Optional: 1/4 cup grated parmesan for serving

Instructions

1. Boil salted water. Cook the penne until al dente, about 10 minutes. Drain and rinse.

2. In a large bowl, combine pasta, pepperoni, artichokes, and tomatoes.

3. Pour in the dressing. Season with salt and pepper. Toss to coat.

4. Chill for at least 1 hour to let flavors blend.

5. Before serving, sprinkle parmesan if you like a cheesy finish.

11. Pepperoni Pasta Salad with Chickpeas

Need a quick, protein-packed pasta dish that works for parties and busy weeknights alike? This Pepperoni Pasta Salad with Chickpeas blends hearty chickpeas, spicy pepperoni, and a crisp cucumber. The tangy Italian dressing ties it all together. It stores well, so you can batch it for meal prep or serve it as a hearty meal or a satisfying side.

Here is why this salad fits your menu goals:

– It travels well and feeds a crowd.

– It uses simple pantry ingredients.

– It stays tasty after chilling, making it great for make-ahead meals.

Ingredients

– 1 pound fusilli pasta

– 1 cup chickpeas, drained and rinsed

– 1 cup pepperoni, sliced

– 1 cup cucumber, diced

– 1/2 cup Italian dressing

– Salt and pepper to taste

– Optional: fresh parsley for color and freshness

Instructions

1. Cook the fusilli until al dente as the package directs. Drain and rinse with cold water.

2. In a large bowl, add the pasta, chickpeas, pepperoni, and cucumber.

3. Drizzle with Italian dressing. Toss until everything is coated.

4. Season with salt and pepper to taste.

5. Chill in the fridge for at least 30 minutes, then toss again before serving.

Tips for perfect results

– Add a handful of chopped parsley after chilling for a bright pop.

– If you want more protein, fold in small mozzarella cubes or feta.

– For extra crunch, fold in sliced olives or pepper rings.

Next steps

– Prep this ahead in a big bowl and portion into party platters.

– Pair with crusty bread or a light green salad to complete the meal.

12. Pepperoni and Corn Pasta Salad

You need a side dish that shines at parties and stays easy to make. Pepperoni meets sweet corn in this pasta salad, giving a warm bite and bright color. Italian dressing ties it all together with a sunny tang. Make it ahead, serve cold or at room temperature, and it works with barbecues or family dinners.

Ingredients

– 1 pound elbow macaroni

– 1 cup corn (fresh or thawed)

– 1 cup pepperoni, quartered

– 1/2 cup Italian dressing

– 1/2 cup bell peppers, diced

– Salt and pepper to taste

Instructions

1) Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8 to 10 minutes. Drain well.

2) Rinse the pasta under cold water to cool it and stop the cooking.

3) In a large bowl, toss pasta with corn, pepperoni, and diced peppers.

4) Drizzle with Italian dressing and toss again until everything is coated.

5) Season with salt and pepper. Chill the salad for at least 30 minutes before serving.

6) If you like, stir in chopped cilantro or parsley for a fresh finish.

Storage tip: Keeps well in the fridge for up to 3 days.

A crowd-pleaser for any occasion, this Pepperoni and Corn Pasta Salad proves that easy and delicious can go hand in hand! With vibrant colors and a zesty kick, it’s the perfect side for barbecues and family dinners alike.

13. Pepperoni Pasta Salad with Hot Peppers

Need a spicy pasta salad that pops at a party? This Pepperoni Pasta Salad with Hot Peppers brings heat in a friendly way. Pepperoni and hot peppers give a bold kick, while Italian dressing keeps it fresh and tangy. It’s quick to make, easy to scale for bigger crowds, and it travels well in a cooler. Here’s why it works for gatherings:

Ingredients

– 1 pound rotini pasta

– 1 cup pepperoni, sliced

– 1 cup hot peppers, sliced (jalapeños or banana peppers)

– 1/2 cup Italian dressing

– Salt and pepper, to taste

– 1/2 cup shredded cheese (optional)

Instructions

1. Cook rotini according to the package directions. Drain and run under cool water to stop the cooking.

2. In a large bowl, combine the pasta, pepperoni, and hot peppers.

3. Drizzle with Italian dressing. Season with salt and pepper, then toss until evenly coated.

4. If you use cheese, stir it in now.

5. Chill at least 30 minutes before serving.

Storage tip: Leftovers keep up to four days in the fridge. You can swap in other peppers or add olives, tomatoes, or mozzarella for extra color and flavor.

14. Pepperoni and Zucchini Pasta Salad

You want a light, tasty pasta salad for warm days or parties. Pepperoni and zucchini bring crunch and color to every bite. Italian dressing ties the flavors with bright, tangy notes. This quick dish doubles as a side or a light main.

Complete recipe

Ingredients

– 1 pound penne pasta

– 1 cup zucchini, diced

– 1 cup pepperoni, sliced

– 1/2 cup Italian dressing

– Salt and pepper to taste

Instructions

1) Cook the penne pasta according to package directions, then drain.

2) In a large bowl, add the warm pasta, diced zucchini, and sliced pepperoni.

3) Drizzle in the Italian dressing, then season with salt and pepper.

4) Toss until everything is evenly coated. Chill for at least 30 minutes before serving.

Tips

– Grilled zucchini adds even more flavor if you have time.

– Swap in bell peppers or carrots to add color and vary textures.

15. Pepperoni and Cucumber Salad

You want a quick, refreshing side that fits any menu. This Pepperoni and Cucumber Salad gives you that, with crisp cucumber and a salty kick from pepperoni. The Italian dressing adds tang and brightness. It works for picnics, barbecues, or a simple weeknight dish.

Ingredients

– 2 cups cucumber, diced

– 1 cup pepperoni, sliced

– 1/2 cup Italian dressing

– Salt and pepper to taste

– Optional: 1/2 cup cherry tomatoes, halved

– Optional: 1/2 bell pepper, sliced

Steps

1. Chill the cucumbers for 10 minutes to boost crunch.

2. In a large bowl, combine cucumber and pepperoni.

3. Drizzle with Italian dressing, then season with salt and pepper.

4. Toss until all ingredients are evenly coated.

5. If you add tomatoes or bell pepper, fold them in gently.

6. Serve now or chill for 10 minutes before serving.

Tips

– Use pre-cut cucumbers or pre-sliced pepperoni to save time.

– For a lighter option, swap in turkey pepperoni.

– This salad pairs well with grilled chicken or fish.

Common questions

– Can I add other veg? Yes, bell peppers or tomatoes work well.

– How long does it keep? Best fresh, up to 2 days in the fridge.

16. Italian Pasta Salad with Bell Peppers

You need a pasta salad that pops at parties. This Italian Pasta Salad with Bell Peppers brings color, crunch, and easy flavor. Red, yellow, and green peppers brighten the bowl, while pepperoni and rotini hold every bite. A simple Italian dressing pulls it all together for potlucks and picnics.

Complete Recipe

Ingredients

– 1 pound rotini pasta

– 1 cup bell peppers, diced (red, yellow, green)

– 1 cup pepperoni, sliced

– 1/2 cup Italian dressing

– Salt and pepper to taste

Instructions

1. Boil the rotini in salted water until al dente, about 8 minutes. Drain and rinse briefly.

2. In a large bowl, combine the warm pasta, diced peppers, and pepperoni.

3. Drizzle with Italian dressing. Season with salt and pepper.

4. Toss until everything is evenly coated. Refrigerate at least 30 minutes to let flavors mingle.

Optional: before serving, a light sprinkle of parmesan cheese adds a tasty finish.

Tip: For variety, try a short pasta like bowties or fusilli. You can swap pepperoni for salami or turkey slices if you prefer a leaner option.

FAQs

– Can I use other pasta shapes? Yes, any short pasta works well.

– How long does it last? Up to three days in the fridge.

17. Pasta Salad with Olive Tapenade and Pepperoni

Want a pasta salad that steals the show at any gathering? Olive tapenade plus pepperoni makes a bold match. The salty olive spread teams with spicy slices to wake up your palate. When you toss in Italian dressing, flavors stay bright and easy to love.

Ingredients

– 1 pound fusilli pasta

– 1 cup pepperoni, sliced

– 1/2 cup olive tapenade

– 1/2 cup cherry tomatoes, halved

– 1/2 cup Italian dressing

– Salt and pepper to taste

– Optional: chopped parsley for garnish

Instructions

1. Cook the fusilli in salted water until al dente. Drain and rinse with cold water.

2. In a large bowl, combine the pasta, pepperoni, olive tapenade, and cherry tomatoes.

3. Drizzle in the Italian dressing. Season with salt and pepper.

4. Toss everything together until well coated.

5. Chill for at least 30 minutes to let the flavors meld.

6. Garnish with parsley before serving for a fresh touch.

18. Pasta Salad with Roasted Vegetables and Pepperoni

You want a pasta salad that shines at parties. This dish wins with roasted vegetables and pepperoni. Roasting makes the veggies sweeter and a little smoky. It works warm or cold, so you can serve it during a buffet or a picnic.

Here is the complete recipe so you can make it today.

Ingredients

– 1 pound penne pasta

– 1 cup roasted bell peppers

– 1 cup roasted zucchini

– 1 cup pepperoni, sliced

– 1/2 cup Italian dressing

– Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).

2. Toss peppers and zucchini with a little olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly charred.

3. Cook the penne as directed. Drain and let it cool slightly.

4. In a large bowl, mix the pasta, roasted veggies, and pepperoni.

5. Drizzle with Italian dressing and toss until everything is coated.

6. Serve warm for a hearty bite or chill for a refreshing cold salad. Leftovers store up to 3 days in the fridge.

Tips for success

– Swap in other veggies like mushrooms or cherry tomatoes to change the color and flavor.

– For a lighter version, use feta or mozzarella instead of pepperoni.

– If you want extra brightness, add a squeeze of lemon juice to the dressing.

19. Pesto Pepperoni Pasta Salad

Craving a pasta dish that shines at parties and picnics? This Pesto Pepperoni Pasta Salad blends bright basil with a spicy kick in one bowl. Pesto coats each bite with herbs and cheese. It is fast to make, easy to transport, and tastes even better after a quick chill.

Ingredients

– 1 pound rotini pasta

– 1 cup pepperoni, sliced

– 1/2 cup basil pesto

– 1 cup cherry tomatoes, halved

– 1/2 cup Italian dressing

– Salt and pepper to taste

– Optional: 2 tablespoons pine nuts, toasted

Instructions

1) Boil salted water and cook the rotini until al dente. Drain and rinse with cold water.

2) In a large bowl, mix the pesto, pepperoni, and cherry tomatoes.

3) Add the pasta and Italian dressing. Toss until every piece is well coated.

4) Season with salt and pepper. Chill for at least 30 minutes to let flavors blend.

5) Just before serving, sprinkle with pine nuts for a touch of crunch.

This recipe makes a crowd-friendly pasta salad with bold flavor. It travels well and can be tucked into a cooler for outdoor events. Enjoy as a stand-alone dish or alongside grilled games-day favorites.

20. Pepperoni and Quinoa Salad

You want a salad that fills you up without weighing you down. This pepperoni and quinoa mix does that. Quinoa brings protein, pepperoni adds a little heat, and a light Italian dressing pulls all the flavors together. It’s easy to make for meal prep or as a tasty side at a gathering.

Recipe Overview

– Servings: 4-6

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: Approx. 380 per serving

Nutrition

– Protein: 16g

– Carbohydrates: 32g

– Fat: 20g

– Fiber: 5g

Ingredients

– 1 cup quinoa

– 1 cup pepperoni, sliced

– 1 cup cherry tomatoes, halved

– 1/2 cup cucumber, diced

– 1/2 cup Italian dressing

– Salt and pepper to taste

– Optional: 1/2 avocado, diced

Instructions

1. Rinse quinoa and cook it according to the package directions.

2. In a large bowl, mix cooked quinoa, pepperoni, tomatoes, and cucumber.

3. Drizzle with Italian dressing; season with salt and pepper.

4. Toss well until everything is coated.

5. Chill at least 30 minutes before serving.

6. Optional: fold in diced avocado after chilling for extra creaminess.

FAQs

– Can I use other grains? Bulgur or farro work well as substitutes.

– How long will it last? Up to four days in the fridge.

21. Pepperoni Pasta Salad with Broccoli

You need a dish that feeds a crowd without a lot of fuss. This pepperoni pasta salad with broccoli fits that need. The broccoli adds crunch and a green pop, while pepperoni gives a savory bite. Italian dressing keeps every bite bright and moist, even after it chills. It travels well for picnics, potlucks, or busy weeknights.

Complete Recipe

Ingredients:

– 1 pound rotini pasta

– 1 cup broccoli florets, steamed

– 1 cup pepperoni, sliced

– 1/2 cup Italian dressing

– Salt and pepper to taste

Instructions:

1. Cook the rotini according to the package directions, then drain.

2. In a large bowl, toss the hot pasta with steamed broccoli and pepperoni.

3. Drizzle with Italian dressing and season with salt and pepper.

4. Toss again until everything is coated and evenly mixed.

5. Chill for at least 30 minutes to let flavors mingle.

Tips and variations:

– Add extra color with carrot sticks or bell pepper strips.

– Use frozen broccoli if you prefer; thaw and steam before mixing.

– This dish scales easily for larger parties—just increase all ingredients proportionally.

22. Pasta Salad with Pepperoni and Cauliflower

You want a pasta salad that stands out at a party. Pepperoni brings a spicy kick, while roasted cauliflower adds sweetness and a crisp bite. Tossed in a light Italian dressing, the dish looks fresh and feels wholesome. It travels well and fits many gatherings.

Here is the complete recipe you can make this week.

Recipe Overview

– Servings: 4-6

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: Approx. 380 per serving

Nutrition Information

– Protein: 14g

– Carbohydrates: 30g

– Fat: 20g

– Fiber: 5g

Ingredients

– 1 pound fusilli pasta

– 1 cup cauliflower florets, roasted

– 1 cup pepperoni, sliced

– 1/2 cup Italian dressing

– Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).

2. Toss cauliflower with olive oil, salt, and pepper; roast 20-25 minutes until lightly browned.

3. Cook fusilli as package directs; drain and rinse briefly to cool.

4. In a large bowl, mix pasta, roasted cauliflower, and pepperoni.

5. Drizzle with Italian dressing and toss until coated.

6. Chill for at least 30 minutes before serving.

A quick note: a squeeze of lemon juice brightens the flavors.

FAQs

– Can I use fresh cauliflower? Yes, roast it well for best flavor.

– How long will it keep? Up to three days in the fridge.

23. Pepperoni and Feta Pasta Salad

Need a fast, crowd-pleasing pasta salad for your next party? This Pepperoni and Feta Pasta Salad brings a sunny Mediterranean vibe to the table. The feta adds salty tang, the pepperoni adds a touch of heat, and a light Italian dressing binds it all together. It tastes fresh, travels well, and comes together in about 25 minutes. You can serve it as a bright side or a simple main on warm evenings.

Here’s why it works for you. The flavors stay lively even after a chill in the fridge. It’s easy to customize with what you have in the fridge. A sprinkle of parsley adds color and a fresh aroma just before serving.

Ingredients:

– 1 pound penne pasta

– 1 cup pepperoni, sliced

– 1/2 cup feta cheese, crumbled

– 1/2 cup cherry tomatoes, halved

– 1/2 cup Italian dressing

– Salt and pepper to taste

Instructions:

1) Cook the penne according to package directions. Drain and let cool for a few minutes.

2) In a large bowl, combine pasta, pepperoni, feta, and cherry tomatoes.

3) Drizzle with Italian dressing. Season with salt and pepper.

4) Toss until everything is well mixed.

5) Chill for at least 30 minutes to let flavors mingle.

6) Before serving, add a light parsley sprinkle if you like.

Embrace the flavors of Italy with a twist! This Pepperoni and Feta Pasta Salad is your secret weapon for effortless meal prep and parties. Fresh, bold, and oh-so-simple – every bite is a taste of Mediterranean bliss!

24. Pepperoni Pesto Pasta Salad

Planning a party salad that travels well and wow’s the crowd? This Pepperoni Pesto Pasta Salad is a quick winner. The basil pesto adds a creamy, herby note that plays perfectly with pepperoni. Add bright cherry tomatoes and you get a dish that tastes fresh and feels easy. You can whip it up in minutes and chill it for serve-at-any-time mojo.

Ingredients

– 1 pound fusilli pasta

– 1 cup pepperoni, sliced

– 1/2 cup basil pesto

– 1 cup cherry tomatoes, halved

– 1/2 cup Italian dressing

– Salt and pepper, to taste

– Optional: 1/4 cup toasted pine nuts for crunch

Instructions

1. Cook the fusilli until al dente, then drain well.

2. In a large bowl, toss the warm pasta with pepperoni, pesto, and cherry tomatoes.

3. Drizzle in the Italian dressing and mix until everything shines. Season with salt and pepper.

4. Chill for at least 30 minutes so the flavors meet and mingle.

5. Just before serving, scatter pine nuts on top if you like extra crunch.

Tips for success:

– Want a lighter version? use light pesto or reduce the dressing.

– This dish pairs well with a simple green salad or crusty bread.

– If you prep ahead, keep the dressing separate and mix right before serving to avoid soggy pasta.

25. Italian Salad with Pepperoni Croutons

You want a salad that tastes great and is quick to make for a party. Pepperoni croutons add a fun crunch. The mix of greens, tomatoes, and Italian dressing gives a familiar, fresh flavor. This dish works as a starter or a light lunch, and it turns a simple bowl into something special.

The pepperoni bites stay crisp in the oven, adding a salty, savory punch with every bite. Juicy cherry tomatoes bring brightness, while the greens keep it light. If you like, you can add olives or cucumber for extra texture. It is quick to pull together, and you can bake the croutons while the greens are washed.

Ingredients

– 4 cups mixed greens

– 1 cup pepperoni, diced

– 1/2 cup Italian dressing

– 1/2 cup cherry tomatoes, halved

– Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).

2. Spread diced pepperoni on a baking sheet and bake 8–10 minutes until crispy.

3. In a large bowl, toss mixed greens, cherry tomatoes, and crispy pepperoni.

4. Drizzle with Italian dressing; season with salt and pepper.

5. Toss again and serve.

Serve right away for best crunch. If you prep ahead, keep the pepperoni croutons separate and add them just before serving.

26. Pepperoni Tortellini Salad

If you need a party dish that travels well and feeds a crowd, try Pepperoni Tortellini Salad. This quick mix of flavors catches the eye and the taste. Creamy cheese tortellini, spicy pepperoni, and crisp cherry tomatoes sit in a bright Italian dressing. Serve it cold or at room temperature for a foolproof potluck helper.

Here’s how you make it fast and simple. This recipe serves 4–6 and comes together in about 25 minutes.

Ingredients

– 1 pound cheese tortellini

– 1 cup pepperoni, sliced

– 1 cup cherry tomatoes, halved

– 1/2 cup Italian dressing

– Salt and pepper to taste

– Optional: 1/4 cup grated Parmesan cheese for serving

Steps

1. Cook the tortellini according to package directions until al dente. Drain well and let it cool completely.

2. In a large bowl, combine the cooled tortellini, pepperoni, and halved cherry tomatoes.

3. Drizzle with Italian dressing. Season with salt and pepper. Toss until everything is evenly coated.

4. Chill for at least 30 minutes to let the flavors mingle.

5. Right before serving, top with grated Parmesan if you like a sharper finish.

Tips

– For more color, add chopped bell peppers or fresh herbs.

– If you want a lighter version, use half Italian dressing and half light vinaigrette.

27. Pepperoni and Sweet Pepper Salad

Need a fast, crowd-pleasing salad for a party or a busy weeknight? This pepperoni and sweet pepper salad delivers color and bold flavor in minutes. The sweet peppers provide a crisp bite that balances the spicy pepperoni. A bright Italian dressing ties it all together for a tasty, shareable dish. Serve it right away or chill for a cooler bite.

Recipe Overview

– Servings: 4-6

– Prep Time: 10 minutes

– Cook Time: 5 minutes

– Total Time: 15 minutes

– Calories: Approx. 280 per serving

Nutrition Information

– Protein: 10g

– Carbohydrates: 20g

– Fat: 16g

– Fiber: 2g

Ingredients

– 1 cup sweet bell peppers, diced

– 1 cup pepperoni, sliced

– 1/2 cup Italian dressing

– Salt and pepper to taste

Instructions

1. In a large bowl, mix diced bell peppers with pepperoni.

2. Drizzle on Italian dressing and season with salt and pepper.

3. Toss until everything is well coated.

4. Serve right away or chill for a few minutes if you want a cooler bite.

Optional: A sprinkle of feta cheese adds a creamy tang.

Next steps: Store leftovers in the fridge and use within two days for best texture.

28. Pepperoni and Tomato Salad

You need a bright, fast salad that tastes fresh. This pepperoni and tomato mix does that. The tomatoes stay juicy, the pepperoni adds a little kick, and Italian dressing ties it all together. It works as a side or a light meal on hot days. You can whip it up in 15 minutes and serve right away or chill for a bit.

Here is why this salad fits your needs.

Ingredients

– 2 cups tomatoes, diced

– 1 cup pepperoni, sliced

– 1/2 cup Italian dressing

– Salt and pepper to taste

– Optional: 6-8 fresh basil leaves, torn

Instructions

1. In a large bowl, combine diced tomatoes and pepperoni.

2. Drizzle with Italian dressing and season with salt and pepper.

3. Toss until well mixed.

4. Serve immediately or chill for a few minutes before serving.

29. Pepperoni Pasta Salad with Asparagus

Want a pasta salad that tastes fancy but is easy to make? This Pepperoni Pasta Salad with Asparagus brings an elegant twist to a familiar dish. The crisp asparagus pairs with spicy pepperoni, all brightened by Italian dressing. It shines at spring or summer gatherings and gives your regular pasta salad a simple upgrade. Next steps keep it simple.

– Servings: 4-6

– Prep Time: 15 minutes

– Cook Time: 10 minutes

– Total Time: 25 minutes

Ingredients

– 1 pound rotini pasta

– 1 cup asparagus, cut into bite-sized pieces

– 1 cup pepperoni, sliced

– 1/2 cup Italian dressing

– Salt and pepper to taste

– Optional: a squeeze of lemon juice

Instructions

1) Cook the rotini according to package directions; drain and set aside.

2) Blanch the asparagus in boiling water for about 2 minutes, then drain.

3) In a large bowl, combine the pasta, asparagus, and pepperoni.

4) Drizzle with Italian dressing, then season with salt and pepper.

5) Toss well and chill at least 30 minutes before serving. For a bright finish, add a squeeze of lemon juice just before serving.

Tips for the table: serve this next to grilled chicken or veggies for a complete, light meal.

30. Pepperoni and Radish Salad

Need a quick, light side for summer gatherings? This Pepperoni and Radish Salad brings crunch and bright flavor in minutes. You feel the pepperoni’s spice wake up the crisp, peppery bite of radishes. When you toss it with Italian dressing, it stays fresh, looks vibrant, and is easy to pass around the table. You can serve it as a side or a casual starter.

Here is the complete recipe so you can make it tonight.

Ingredients

– 1 cup radishes, sliced

– 1 cup pepperoni, sliced

– 1/2 cup Italian dressing

– Salt and pepper to taste

Instructions

1. In a large bowl, combine sliced radishes and pepperoni.

2. Drizzle with Italian dressing and season with salt and pepper.

3. Toss until well mixed.

4. Serve immediately or refrigerate briefly before serving.

Chef’s tip

Fresh herbs like cilantro or parsley can brighten the flavor if you have them.

Notes

Leftovers keep for up to two days in the fridge.

Make-ahead tip

To prep ahead, slice and mix components, then add dressing just before serving.

Conclusion

There you have it—a treasure trove of 30+ pasta salad recipes featuring Italian dressing and pepperoni that are perfect for any gathering!

From classic combinations to adventurous new twists, these salads are sure to impress your guests and make meal prep a breeze. So whether you’re hosting a party or just looking to prep meals for the week, these vibrant dishes will always hit the spot.

Dive into these recipes and transform your gatherings into delightful culinary experiences!

Frequently Asked Questions

What types of pasta work best for these pasta salad recipes with Italian dressing and pepperoni?

Great question! When it comes to pasta salad recipes with Italian dressing and pepperoni, you can’t go wrong with shapes like rotini, penne, or farfalle. These shapes hold onto the dressing and mix well with other ingredients. They provide a satisfying bite and ensure every forkful is packed with flavor!

Can I make these pasta salads ahead of time for parties?

Absolutely! In fact, many of these Italian pasta salads taste even better when made ahead of time. Preparing them a day in advance allows the flavors to meld beautifully. Just be sure to store them in an airtight container in the fridge. Give them a quick stir before serving, and you’re good to go!

Are there any healthy substitutes for traditional ingredients in these recipes?

Definitely! If you’re looking to make your pasta salad recipes a bit healthier, consider substituting regular pasta with whole wheat or legume-based pasta for added fiber and protein. You can also swap out pepperoni for turkey pepperoni or even skip it entirely and load up on vibrant veggies like bell peppers and cucumbers!

What are some creative variations to try with these pasta salads?

The sky’s the limit when it comes to variations! You could try adding grilled chicken for extra protein, or toss in some roasted vegetables for a smoky flavor. Experiment with different types of cheese, like feta or parmesan, or even mix in some nuts for crunch. The beauty of these recipes lies in their flexibility!

How can I make my pasta salad recipes more appealing for parties?

Presentation is key! Arrange your pasta salad in a vibrant serving bowl and garnish it with fresh herbs like basil or parsley for a pop of color. You can also layer the ingredients for a beautiful visual effect. Don’t forget to serve with a side of extra Italian dressing for guests who enjoy a little more flavor!