Go Back

Pepperoni Pizza Pasta Salad

A bold and flavorful pasta salad inspired by your favorite pepperoni pizza: tri‑colored rotini tossed with pepperoni, mozzarella & cheddar cubes, cherry tomatoes, and a sharp Parmesan vinaigrette. Chilled, tangy, cheesy, and perfect for potlucks or a make‑ahead meal.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings 8

Ingredients
  

  • 16 oz tri‑colored rotini pasta
  • ¾ cup olive oil
  • ¾ cup grated Parmesan cheese
  • ½ cup red wine vinegar
  • 2 teaspoons oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 8 oz cubed mozzarella cheese
  • 8 oz cubed sharp cheddar cheese
  • 8 oz cherry tomatoes halved
  • 3 oz sliced pepperoni halved

Instructions
 

  • Cook the rotini in a large pot of boiling, salted water for 7‑9 minutes, or until al dente. Drain and rinse under cold water until completely cooled.
  • While pasta is cooling, prepare the dressing: in a small bowl, whisk together olive oil, grated Parmesan, red wine vinegar, oregano, garlic powder, salt, and black pepper until well emulsified.
  • In a large mixing bowl, combine the cooled pasta, mozzarella cubes, cheddar cubes, halved cherry tomatoes, and halved pepperoni.
  • Pour the dressing over the pasta mixture. Toss gently but thoroughly to coat all ingredients and distribute flavors.
  • Cover and refrigerate for at least 2 hours before serving to let flavors meld and set.
  • Before serving, give it a final gentle toss. If dressing has settled or thickened, stir in a small splash of additional oil or vinegar as needed to refresh flavor and texture.

Notes

  • Be sure to rinse pasta in cold water to stop cooking and prevent sticking; cool pasta better absorbs dressing.
  • Grate Parmesan fresh for best flavor and texture—pre‑grated can sometimes be too dry or powdery.
  • Use good quality pepperoni for flavor; leaner varieties may release less grease, helping the salad stay fresh.
  • Taste seasoning after chilling—flavors mute somewhat, so you may want a bit more salt or vinegar.
  • Add extras (black olives, diced bell peppers, sliced red onion) if you like more texture or color.