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Easy Zesty Cold Pasta Salad with Mini Pepperoni

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A fuss-free, vibrant cold pasta salad featuring tender mini pepperoni and a zesty dressing, perfect for summer meals and gatherings.

Ingredients

Scale
  • 8 ounces (225 g) rotini or fusilli pasta
  • 1 cup (150 g) mini pepperoni, sliced (no need to cook)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (130 g) diced cucumber
  • 1/2 cup (75 g) diced red bell pepper
  • 1/4 cup (40 g) sliced black olives (optional)
  • 1/4 cup (25 g) finely chopped red onion
  • 1/2 cup (50 g) shredded mozzarella or provolone cheese
  • 1/3 cup (80 ml) olive oil (extra virgin)
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 tablespoon (15 g) Dijon mustard
  • 1 tablespoon (12 g) honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) dried oregano
  • 1/2 teaspoon (1 g) crushed red pepper flakes
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) rotini and cook until al dente, about 8-10 minutes. Stir occasionally to keep pasta from sticking.
  2. Drain and rinse pasta under cold water to stop cooking and cool it. Set aside to drain thoroughly, about 5 minutes.
  3. In a small bowl, whisk together 1/3 cup (80 ml) olive oil, 3 tablespoons (45 ml) red wine vinegar, 1 tablespoon (15 g) Dijon mustard, 1 tablespoon (12 g) honey, 2 minced garlic cloves, 1 teaspoon (5 g) dried oregano, and 1/2 teaspoon (1 g) crushed red pepper flakes. Season with salt and pepper to taste. Adjust honey if dressing is too sharp.
  4. Halve 1 cup (150 g) cherry tomatoes, dice 1 cup (130 g) cucumber, 1/2 cup (75 g) red bell pepper, slice 1/4 cup (40 g) black olives if using, and finely chop 1/4 cup (25 g) red onion. Shred 1/2 cup (50 g) mozzarella or provolone cheese.
  5. In a large mixing bowl, combine the cooled pasta, mini pepperoni, vegetables, and cheese. Pour the dressing over the top and toss gently but thoroughly until evenly coated. Taste and adjust seasoning if needed.
  6. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.

Notes

Rinse pasta well after boiling to prevent clumping. Use good quality extra virgin olive oil for best dressing flavor. Chill salad for at least 30 minutes before serving to allow flavors to meld. Adjust crushed red pepper flakes to control heat. Mini pepperoni stays tender without cooking. Add more honey or olive oil if dressing is too tangy. Store leftovers in airtight container in fridge up to 3 days. Reheating is not recommended.

Nutrition

Keywords: cold pasta salad, mini pepperoni, summer salad, easy pasta salad, zesty dressing, quick meal, picnic recipe

Find it online: https://noshbelle.com/easy-zesty-cold-pasta-salad-with-mini-pepperoni-recipe-for-perfect-summer-meals/