Rotini Pasta Salad with Pepperoni

5 from 1 vote

This easy rotini pasta salad is loaded with pepperoni, mozzarella, and fresh veggies, tossed in a simple homemade dressing. Great for BBQs, potlucks, and meal prep.

Prep Time10

Cook Time8

Total Time18

Course: Dinner, Lunch

Cuisine: American

Servings: Servings

Calories: 159.19kcal

Author: Sarah Hill

Equipment

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!

Video

Notes

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.

Nutrition