Pepperoni and Cheese Pasta Salad is the easiest cold pasta salad you’ll make all summer. With just five ingredients and about 20 minutes, you’ve got a simple pasta salad that’s perfect for BBQs, potlucks, and those nights when you need a no-fuss side dish.
Pepperoni and Cheese Pasta Salad
What I love most is that this rotini pasta salad basically makes itself. Toss everything together, and you’re done. It’s one of those recipes the kids will actually get excited about (pepperoni and cheese, so obviously) and it travels well to any cookout or family gathering.
Ingredients & Equipment
- Rotini pasta noodles
- Italian dressing
- Medium cheddar cheese
- Mini pepperoni
- Parmesan cheese
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups
- Large pot
- Colander
- Large bowl
- Large spoon
Step By Step Directions
This recipe makes 8-12 servings. It takes 10 minutes of prep time and 10 minutes of cook time.
Step 1. Cut the cheddar cheese into small cubes, set aside.
Step 2. Cook the pasta according to package directions, then rinse with cold water until noodles are cooled.
Step 3. Add the cooled noodles to a large bowl and stir in the Italian dressing.
Step 4. Now add the cubed cheddar cheese, pepperoni and shredded parmesan cheese, and toss.
Step 5. Serve right away, or cover and chill until ready to serve. If chilling first, stir together again before serving.
Variations
- Add veggies: Toss in diced bell peppers, cherry tomatoes, sliced black olives, or diced red onion for extra color and crunch.
- Switch the cheese: Try mozzarella pearls or provolone cubes instead of cheddar for a more Italian pasta salad vibe.
- Use a different dressing: Swap the Italian dressing for a zesty Italian or Greek dressing to change up the flavor.
- Make it heartier: Add cubed salami or diced ham alongside the pepperoni for a real meat lover’s pasta salad.
- Go with a different pasta: Penne, bow ties, or cavatappi all work well if you don’t have rotini on hand.
- Add fresh herbs: A handful of fresh basil or a sprinkle of dried oregano adds a nice touch without much effort.
Leftovers & Storage
Store leftover pasta salad in an airtight container in the refrigerator for up to 3-4 days. This is actually one of those recipes that tastes even better the next day after the flavors have had time to soak in. Just give it a good stir before serving, and if it looks dry, add a splash more Italian dressing to freshen it up.
Tips & Tricks
- Rinse your pasta with cold water. This stops the cooking process and keeps the noodles from getting mushy. You want them firm for a cold pasta salad.
- Don’t skip the chill time if you can help it. It tastes great right away, but even 30 minutes in the fridge makes a difference.
- Cube your cheese small. Smaller cubes mean you get a bite of cheese in every forkful, which is the whole point.
- Use a block of cheddar, not pre-shredded. Pre-shredded cheese has a coating on it that can make the texture a little off in a cold salad. Block cheese cubes hold up much better.
- Add the dressing while the pasta is still slightly warm. It absorbs more flavor that way. Just make sure it’s not hot or it’ll melt the cheese.
- Make it ahead for potlucks. You can prep this the night before and it’s ready to grab and go the next day.
Recipe FAQs
Can I make this pasta salad ahead of time? Yes, and I actually recommend it. You can make it up to 24 hours ahead. The flavors get better as it sits in the fridge. Just stir it well and add a little extra dressing before serving if needed.
Can I use regular sized pepperoni instead of mini? Absolutely. Just chop them into quarters or smaller pieces so you get pepperoni in every bite. Mini pepperoni is just easier since there’s no cutting involved.
What kind of Italian dressing works best? Any store-bought Italian dressing you like will work. I usually grab whatever is on sale. If you have a favorite homemade Italian dressing, that works too.
Can I add vegetables to this recipe? For sure. Diced bell peppers, cherry tomato halves, sliced black olives, and diced red onion are all great additions. Just keep in mind that some veggies release water, so add them right before serving if you’re making it ahead.
Is this pasta salad good for meal prep? It holds up really well for 3-4 days in the fridge, so it’s great for making on a Sunday and eating throughout the week. It works as a side or even a light lunch on its own.
Can I use gluten-free pasta? Yes, gluten-free rotini works just fine. Just cook it according to the package directions and rinse it well with cold water. It may absorb a little more dressing, so have some extra on hand.
More Pasta Salad Recipes
Equipment
- Spoon or spatula for stirring
Ingredients
- 16 oz Rotini pasta noodles
- 8 oz bottle Italian dressing
- 8 oz block medium cheddar cheese cubed
- 1 cup mini pepperoni
- ½ cup parmesan cheese shredded
Instructions
- Cut the cheddar cheese into small cubes and set aside.
- Cook the pasta according to package directions, then rinse with cold water until noodles are cooled.
- Add the cooled noodles to a large bowl and stir in the Italian dressing.
- Now add the cubed cheddar cheese, pepperoni and shredded parmesan cheese, and toss.
- Serve right away, or cover and chill until ready to serve. If chilling first, stir together again before serving.
Notes
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