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Easy Italian Pepperoni Pasta Salad with Parmesan Vinaigrette

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A quick and easy pasta salad with salty pepperoni, crunchy bell peppers, and a tangy parmesan vinaigrette. Perfect for potlucks, barbecues, or weeknight dinners.

Ingredients

Scale
  • 16 ounces rotini pasta
  • 8 ounces pepperoni, sliced then quartered
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1/2 medium red onion, thinly sliced
  • 1 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil. Use about 2 tablespoons of salt per gallon of water.
  2. Add the rotini and cook according to package directions until al dente, about 8-9 minutes. Start checking at 7 minutes.
  3. While the pasta cooks, make the parmesan vinaigrette. In a small bowl or mason jar, combine the red wine vinegar, minced garlic, Dijon mustard, dried oregano, and a pinch of black pepper. Let it sit for 5 minutes.
  4. Add the olive oil and grated parmesan to the vinaigrette. If using a jar, shake vigorously for about 30 seconds until creamy. If using a bowl, whisk continuously while drizzling in the oil.
  5. When the pasta is done, reserve about 1/2 cup of the pasta water before draining.
  6. Drain the pasta in a colander and rinse briefly with cool water. Shake well to remove excess water.
  7. Transfer the drained pasta to a large mixing bowl. Pour about half the vinaigrette over it while still slightly warm. Toss gently to coat.
  8. Add the quartered pepperoni, diced red and green bell peppers, sliced red onion, and black olives. Toss again.
  9. Pour the remaining vinaigrette over the top and toss one more time. If dry, add a tablespoon of reserved pasta water at a time until glossy.
  10. Fold in the fresh parsley and season with salt and pepper to taste.
  11. Cover and refrigerate for at least 30 minutes before serving.

Notes

For extra crunch, toast the pepperoni on a paper towel-lined plate in the microwave for 30-45 seconds. Let the vinaigrette rest for 5 minutes to mellow the garlic. This salad peaks in flavor after 4-6 hours in the fridge.

Nutrition

Keywords: pasta salad, pepperoni, Italian, parmesan vinaigrette, easy, potluck, summer

Find it online: https://breezybake.com/easy-italian-pepperoni-pasta-salad-with-parmesan-vinaigrette-recipe/