Julie Clark
Updated:
Italian Pasta Salad with Pepperoni and Cheese Cubes (Never Soggy)
May contain affiliate links. Terms of Use Policy.
Italian pasta salad with pepperoni and cheese is a cold, make ahead side of tri-color rotini, cubed cheddar cheese, quatertered pepperoni and veggies tossed in zesty Italian dressing.
Two things set our pasta salad apart: cubed cheddar cheese and our homemade pasta salad seasoning. This is why our bowl comes home empty from a summer picnic.
My favorite part of any cookout is the side dishes. Classic potato salad, creamy broccoli salad and sweet Snickers salad are ALWAYS a hit, but this Italian salad is my #1 go-to because it is easy. No peeling potatoes or slicing too many veggies. We’ll talk below about how to prepare parts of this salad in advance to make this a perfect side dish recipe for all of your summer cookouts.
You’l also love our spaghetti salad.
About this Easy Italian Pasta Salad Recipe:
- Flavor: This easy pasta salad recipe is packed with flavor thanks to the pepperoni, cheddar and zesty Italian dressing. We also add our homemade pasta salad seasoning which is our secret to an unforgettable pasta salad that everyone will be asking about. Serve with our grilled chicken tenders!
- Texture: Pasta salads have a lot of texture in every bite. The vegetables give a crunch while the cheese gives a creaminess to the salad. Love a crunchy salad? Try our ramen noodle salad!
- Method: Boil the pasta noodles on the stovetop, then drain and let it cool. The rest is simply mixing ingredients together.
What are the best noodles for pasta salad?
The best pasta salad noodles are tricolor pasta noodles. I choose this because it gives such a pretty pop of color to the salad.
If you can’t find tri-color rotini pasta use anything from farfalle to fusilli or penne pasta. Anything will work and sometimes a fun pasta shape is necessary for smiles.
What is the best cheese for pasta salad?
Cubed sharp cheddar cheese is the best for pasta salad. Cutting into small cubes instead of shredding it gives a creamy, cheesy bite that holds it shape after mixing.
If you want to switch it up, cubed provolone, mozzarella pearls or crumbled feta all work well, too.
What is in Italian pasta salad?
Pasta salad can have many different ingredients, but this classic Italian pasta salad has cucumber, tomato, onion, olives, cheese and pepperoni.
You’ll also need a zesty Italian dressing and our pasta salad seasoning. More on that below!
What dressing is best?
Store-bought zesty Italian dressing is the easiest and most reliable choice.
If you’d like to try making your own pasta salad dressing, you can take the dressing from any of these recipes and add it to the salad:
How to Make Pasta Salad
Cook the pasta. Cook the pasta according to package directions and allow it to cool. Use our hints below the recipe card for keeping the pasta from sticking together.
Add the other ingredients. Once the pasta has cooled to room temperature, add the olives, pepperoni, onion, cheese, cucumber and tomato. You can of course add other veggies or leave some out if you don’t like them. Mix well.
Season the Italian pasta salad. Just before serving, sprinkle the salad seasoning on top of the salad, then pour the dressing over the top. Mix well. Add more dressing, if desired.
How do I make pasta salad taste better?
The fastest way to make any Italian pasta salad taste better is to add seasoning. Use 3 tablespoons of our pasta salad seasoning recipe per one pound of pasta.
Recipe Variations
- Switch up the cheese by adding feta cheese, fresh mozzarella, or pepper jack for a hint of heat.
- Add diced red peppers or even roasted red peppers for a unique taste.
- Garnish the top of the salad with fresh herbs such as parsley, basil or dill.
- Use sliced salami rather than pepperoni.
What main dish goes with pasta salad?
Pasta salad goes with just about any grilled dinner.
What other side dishes go with pasta salad?
You may also love our Low Carb Italian Sub Salad!
Italian Pasta Salad with Pepperoni and Cheese Cubes
Cubed cheddar, quartered pepperoni, and homemade seasoning keep this zesty for days. My cold-rinse trick stops the pasta from turning mushy.
Servings 10 servings
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients
- 12 ounces tri-color rotini pasta
- 1 can sliced black olives (2.25 ounce) drained
- 5 ounces sliced pepperoni (cut into quarters)
- 1/2 cup chopped red onion
- 1 cup cubed cheddar cheese
- 1 cup diced cucumber
- 1 pint grape tomatoes halved (or cherry tomatoes)
- 3 tablespoons pasta salad seasoning
- 1 cup zesty Italian dressing
Instructions
- Cook pasta according to package instructions in a large pot. Drain the pasta in a colander and allow it to cool. 12 ounces tri-color rotini pasta
- Once the pasta has cooled to room temperature, place the pasta in a large bowl. Add the drained olives, pepperoni, onion, cheese, cucumber and tomato. Mix well. 1 can sliced black olives, 5 ounces sliced pepperoni, ½ cup chopped red onion, 1 cup cubed cheddar cheese, 1 cup diced cucumber, 1 pint grape tomatoes
- Refrigerate the salad to chill it for at least an hour.
- Just before serving, sprinkle the salad seasoning on top of the salad, then pour the dressing over the top. Mix well. 3 tablespoons pasta salad seasoning, 1 cup zesty Italian dressing
- Add more dressing, to taste. Garnish with parmesan cheese if desired.
- Store in an airtight container in the fridge for 3 to 4 days. The pasta drinks up dressing as it sits, so toss with a splash more Italian dressing before serving to freshen it back up. It's great made a day ahead.
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 370kcal | Carbohydrates: 33g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 1145mg | Potassium: 301mg | Fiber: 3g | Sugar: 5g | Vitamin A: 679IU | Vitamin C: 8mg | Calcium: 121mg | Iron: 1mg
Frequently Asked Questions
How do you keep cold pasta from sticking together?
Don’t add the pasta to the water until the water is at a full boil. Don’t overcook the pasta, but just cook to al dente. Rinse the pasta with cold water after cooking since you won’t be serving it right away.
Also, because you’re adding an oil-based dressing to the pasta, you can toss the cold pasta noodles with just a teaspoon or two of extra virgin olive oil to prevent them from sticking. Don’t do this if you are serving with tomato sauce or the sauce won’t stick.
Can you make pasta salad the day before?
If you’re making pasta salad the day before, we recommend keeping the pasta, pepperoni and cheese in one bowl and the veggies in another bowl. Right before serving, mix it all together with the dressing. This will help your pasta salad stay fresh.
How long can you keep pasta salad with Italian dressing?
This pasta salad will keep in the refrigerator for 3-4 days. If the pasta salad has dried out, toss it with a few extra tablespoons of Italian dressing. This will freshen it right up!
Can you freeze pasta salad?
No. Pasta salad doesn’t freeze well. Gobble it up while you’ve got it.
You’re welcome, Linda! I hope your son loves it!