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Flavorful Italian Antipasto Pasta Salad with Pepperoni & Olives

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A quick and easy Italian antipasto pasta salad featuring pepperoni, olives, fresh veggies, and a tangy vinaigrette dressing. Perfect for potlucks, picnics, or casual dinners.

Ingredients

Scale
  • 12 oz rotini or fusilli pasta
  • 6 oz sliced pepperoni, cut into bite-sized pieces
  • 1 cup mixed Italian olives (green and black), pitted and halved
  • 1 cup cubed mozzarella or provolone cheese
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup diced green bell pepper
  • ¼ cup chopped fresh basil leaves
  • ¼ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • Salt and freshly cracked black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini and cook according to package instructions, about 8-10 minutes, until al dente.
  2. Drain pasta in a colander and rinse under cold water to stop cooking and cool it down. Let drain thoroughly.
  3. In a small bowl, whisk together ¼ cup olive oil, 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, minced garlic, oregano, salt, pepper, and optional red pepper flakes until emulsified.
  4. Slice pepperoni into bite-sized pieces. Halve cherry tomatoes, thinly slice red onion, dice green bell pepper, and roughly chop basil leaves.
  5. In a large bowl, combine cooled pasta, pepperoni, olives, cheese cubes, and vegetables. Pour dressing over the top.
  6. Gently toss everything until evenly coated. Cover and refrigerate for at least 1 hour to let flavors meld.
  7. Before serving, toss salad again and adjust seasoning if needed. Garnish with extra fresh basil if desired.

Notes

Toss salad while pasta is slightly warm for better dressing absorption. Chill at least 1 hour for best flavor. Adjust seasoning after chilling. Use quality deli pepperoni for best taste. Can substitute turkey pepperoni, vegan cheese, or gluten-free pasta as needed. Leftovers keep well refrigerated up to 3 days; add olive oil or lemon juice before serving again.

Nutrition

Keywords: Italian antipasto pasta salad, pepperoni pasta salad, olives pasta salad, easy pasta salad, potluck recipe, Italian salad, quick pasta salad

Find it online: https://islatable.com/flavorful-italian-antipasto-pasta-salad-recipe-easy-homemade-pepperoni-olives/