This zesty, tangy pepperoni pasta salad checks all our boxes for the perfect pasta side.
Lastly, it must bemake-ahead friendly.
Good thing this pepperoni pasta salad will deliver on all those demands.
Credit:Robby Lozano; Food Stylist: Jasmine Smith; Prop Stylist: Josh Hoggle
Learn how to make pepperoni pasta salad.
You’ll want this on repeat weekly.
Feel free to make this salad up to one day ahead.
Credit:Photographer: Robby Lozano; Food Stylist: Jasmine Smith; Prop Stylist: Josh Hoggle
)pkg.uncooked tri-color rotini pasta
1cupzesty Italian dressing(such as Kraft) (from 1 [16-oz.]
cubes (2cups)
4oz.pepperoni slices, halved (1 cup)
1 large (11 oz.
)red bell pepper, cut into 3/4-in.
Credit:Photographer: Robby Lozano; Food Stylist: Jasmine Smith; Prop Stylist: Josh Hoggle
pieces (1 1/2cups)
1 small (6oz.
)red onion, chopped (about 1 cup)
3(2.25-oz.
Drain and rinse pasta under cold running water until cool, about 1 minute; drain well.
Credit:Robby Lozano; Food Stylist: Jasmine Smith; Prop Stylist: Josh Hoggle
Let stand at room temperature for 5 minutes, stirring occasionally.
Garnish with basil:
Garnish with torn basil leaves, and serve.
This can also happen if the salad is made in advance.
Credit:Robby Lozano; Food Stylist: Jasmine Smith; Prop Stylist: Josh Hoggle
Add a little extra dressing, if needed, to bring it back to life.
This should prevent your pasta from becoming mushy.
For a vegetarian version, leave out the pepperoni, or swap with a plant-based pepperoni option.
Credit:Robby Lozano; Food Stylist: Jasmine Smith; Prop Stylist: Josh Hoggle
Credit:Photographer: Robby Lozano; Food Stylist: Jasmine Smith; Prop Stylist: Josh Hoggle
