Print

Flavorful Italian Pasta Salad with Pepperoni and Banana Peppers

Italian pasta salad with pepperoni and banana peppers - featured image
Print Recipe

A quick and easy Italian pasta salad featuring rotini pasta, spicy pepperoni, tangy banana peppers, and a homemade Italian vinaigrette. Perfect for refreshing summer meals and crowd-pleasing gatherings.

Ingredients

Scale
  • 12 ounces rotini or tri-color pasta
  • 6 ounces pepperoni, sliced into bite-sized pieces
  • 1 cup sliced banana peppers (jarred or fresh)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced (optional)
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup Italian dressing (store-bought or homemade vinaigrette)
  • A handful fresh basil, chopped
  • 1/4 cup Parmesan cheese, grated (optional)
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water to cool and stop cooking. Set aside to drain thoroughly.
  2. While pasta cooks, slice 6 ounces of pepperoni into bite-sized pieces. Slice 1 cup banana peppers, halve 1 cup cherry tomatoes, thinly slice 1/4 cup red onion, and pit and slice 1/2 cup Kalamata olives. Chop fresh basil and grate Parmesan cheese if using.
  3. If making homemade dressing, whisk together 1/2 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried Italian herbs, 1 minced garlic clove, 1 teaspoon Dijon mustard, salt, and pepper to taste. Adjust with a pinch of sugar if needed.
  4. In a large mixing bowl, combine cooled pasta, pepperoni, banana peppers, cherry tomatoes, olives, and red onion. Pour Italian dressing over and toss gently to coat evenly. Add chopped basil and toss once more.
  5. Taste and season with salt and pepper if needed, considering saltiness from pepperoni and olives. Sprinkle grated Parmesan cheese over the top and fold in lightly. Cover and refrigerate for at least 30 minutes to let flavors meld. Best after a few hours or overnight.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and keep salad refreshing. Chill salad for at least 30 minutes or overnight for best flavor. Adjust salt carefully due to salty ingredients like pepperoni and olives. Add extra dressing if salad seems dry after chilling.

Nutrition

Keywords: Italian pasta salad, pepperoni pasta salad, banana peppers, summer salad, easy pasta salad, crowd-pleaser, quick salad

Find it online: https://realityeats.com/flavorful-italian-pasta-salad-with-pepperoni-and-banana-peppers-recipe-for-easy-summer-meals/