This rotini pasta salad is my go-to for BBQs, potlucks, and make-ahead lunches because it checks every box: quick to prep, holds up in the fridge, and has that classic combo of crunchy veggies + pepperoni + mozzarella + a simple homemade dressing.
The key is cooking the pasta just to al dente and letting it cool before you toss everything together so it stays bouncy instead of turning mushy. If you're building a full summer spread, pair this with my Mediterranean cucumber salad for something fresh alongside it.
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Ingredients and Easy Swaps
- Rotini pasta. Rotini holds dressing well, but penne, farfalle, or shells work too.
- Pepperoni. Use turkey pepperoni, salami, or chopped grilled chicken if you want to switch it up.
- Red onion. Swap in shallot for a milder bite.
- Bell pepper + cucumber + tomatoes. Mix and match with what you like (or what's in your fridge at the moment).
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Cook the rotini pasta in a large pot, according to package instructions, until al dente. Next, add the cucumber, onion, tomatoes, mozzarella, green pepper and pepperoni.
Step 2: While the pasta is cooking, combine the dressing ingredients in a large measuring cup or small bowl.
Step 3: Whisk the dressing ingredients together to combine.
Step 4: Finally, pour the dressing over the salad, toss and enjoy!
Sarah's tips for the best pasta salad
- Don't overcook the pasta. A good pasta salad will flounder if the pasta is overcooked and falls apart. Make sure to cook the pasta just to al dente.
- Rinse the pasta and cool completely. When making hot pasta dishes, it's advised to never rinse your pasta, but the opposite is true when making pasta salads. Rinsing it under cold water stops the cooking process and prevents the pasta from becoming mushy.
- Chill before serving. Even just 30 minutes helps to meld the flavors.
What to serve with rotini pasta salad
This rotini pasta salad pairs really well with most warm-weather main dishes. I love serving it with Teriyaki Chicken Kabobs for an elevated backyard dinner or Air Fryer BBQ Chicken Thighs if we want something easy on a weeknight.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Rotini Pasta Salad with Pepperoni
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See the full post for extra tips and photos
Ingredients
Pasta Salad
- 16 ounces uncooked rotini pasta
- 1 pint cherry tomatoes, cut in half
- 1 package of small mozzarella balls
- 1 cup cucumber, diced
- ½ cup red onion, finely diced
- 1 green pepper, diced
- 1 cup pepperoni, sliced into strips
Dressing
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ¼ cup olive oil
- ½ lemon, juiced
- ¼ cup red wine vinegar
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Pasta Salad
- Cook the rotini pasta in a large pot, according to package instructions until al dente. Drain the pasta and rinse it under cold water then transfer it to a large mixing bowl.16 ounces uncooked rotini pasta
Dressing
- While the pasta is cooking, combine the dressing ingredients in a large measuring cup or small bowl and whisk to combine.1 tablespoon Dijon mustard, 1 teaspoon honey, ¼ cup olive oil, ½ lemon, ¼ cup red wine vinegar, 1 teaspoon Italian seasoning, 1 garlic clove, ½ teaspoon salt, ½ teaspoon black pepper
Pasta Salad
- To the large bowl, add the cucumber, onion, tomatoes, mozzarella, green pepper and pepperoni.1 pint cherry tomatoes, 1 package of small mozzarella balls, 1 cup cucumber, ½ cup red onion, 1 green pepper, 1 cup pepperoni
- Pour the dressing over the salad and toss to combine. Serve and enjoy!
Sarah's Tips
- Cook pasta al dente, then rinse and cool before mixing.
- Chill 30+ minutes for best flavor; toss again before serving.
- If it dries out in the fridge, add a small drizzle of olive oil (or a little extra dressing) and toss.
Tools I Use for This Recipe
- Cutting board
Ken Tilghman says
Really easy to prepare and then enjoyed by entire family. This has become my go to salad for a quick meal.
Sarah Hill says
Hi Ken, really happy to hear everyone enjoyed this salad. It's the perfect way to feed a crowd 🙂