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Easy Cold Pepperoni Pasta Salad Perfect for School Lunches

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This easy cold pepperoni pasta salad is perfect for school lunches, picnics, and potlucks. It’s quick to make, uses simple ingredients, and tastes even better the next day.

Ingredients

Scale
  • 12 ounces rotini pasta
  • 6 ounces pepperoni, sliced and quartered
  • 8 ounces mozzarella cheese, cut into small cubes
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/4 cup red onion, finely diced
  • 1/2 cup green bell pepper, diced small
  • 1/2 cup Italian dressing
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the rotini and cook according to package directions until al dente (about 8 to 10 minutes). Drain in a colander and rinse with cold water until cool. Shake well to remove excess water.
  2. Prep the pepperoni: While the pasta cooks, stack pepperoni slices and cut into quarters. Place in a small bowl and pour about 2 tablespoons of Italian dressing over them. Stir to coat and set aside.
  3. Chop the veggies: Halve the cherry tomatoes, dice the red onion, chop the bell pepper, and slice the olives. If using fresh parsley, give it a rough chop.
  4. Cube the cheese: If using a block of mozzarella, cut into quarter-inch cubes. If using mozzarella pearls, they are ready to use.
  5. Combine everything: In a large mixing bowl, add the cooled pasta, marinated pepperoni (with any leftover dressing), chopped veggies, olives, mozzarella cubes, and grated Parmesan. Pour the remaining Italian dressing over the top.
  6. Toss and season: Gently toss everything together until the dressing coats every piece. Taste and add salt and pepper as needed.
  7. Let it rest: Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors meld.
  8. Give it a final toss: Before serving, stir well to redistribute the dressing. Sprinkle with fresh parsley if desired.

Notes

Don’t skip rinsing the pasta with cold water to stop cooking and prevent sticking. Marinating the pepperoni in dressing adds extra flavor. Let the salad rest for at least 30 minutes before serving for best flavor. If making ahead, reserve a little extra dressing to toss in before serving as pasta absorbs dressing overnight.

Nutrition

Keywords: cold pasta salad, pepperoni pasta salad, school lunch, easy pasta salad, kid-friendly, potluck, picnic

Find it online: https://lindabake.com/easy-cold-pepperoni-pasta-salad-perfect-for-school-lunches/