Description
This Italian Pepperoni Pasta Salad is a quick and easy dish perfect for BBQs, lunches, or potlucks. It combines cooked pasta with fresh vegetables, pepperoni, and a zesty Italian dressing for a flavorful, crowd-pleasing salad that can be enjoyed chilled.
Ingredients
Pasta
- 1 box of pasta (any brand)
Vegetables
- 1 cucumber, peeled and diced
- 1 yellow bell pepper, diced
- 1/2 package grape tomatoes, halved
- 1 can black olives, diced
Protein
- 1 package mini pepperoni
Dressing
- 1/2 bottle zesty Italian dressing (any brand)
Instructions
- Cook the pasta: Cook the pasta according to the box directions until al dente. Once cooked, run cold water over it to cool down and then drain thoroughly. Transfer the pasta into a large bowl.
- Prepare the vegetables: Dice the peeled cucumber and yellow bell pepper. Halve the grape tomatoes and dice the black olives. Add all the chopped vegetables to the bowl with the pasta.
- Add the pepperoni: Add the package of mini pepperoni to the pasta and vegetable mixture.
- Dress the salad: Shake the bottle of zesty Italian dressing well, then pour half the bottle over the salad. Stir thoroughly to combine all ingredients. Adjust the dressing quantity to taste, adding more if desired.
- Store and serve: Cover the salad and store it in the refrigerator. The flavors will meld as it sits, and the pasta will absorb some of the dressing. Serve chilled.
Notes
- Use any type of pasta you prefer, such as rotini, penne, or fusilli.
- Feel free to add more or less dressing according to your taste preference.
- Leftover dressing can be saved and used later for another salad or marinade.
- This salad is best served chilled and kept refrigerated to maintain freshness.
