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A wooden bowl filled with colorful pasta salad including bowtie pasta, halved cherry tomatoes, sliced red onions, spinach leaves, shredded cheese, and zesty pepperoni. In the background, fresh herbs, a lemon, and a striped cloth hint at authentic Italian pasta salad.

Easy Italian Pepperoni Pesto Pasta Salad Recipe

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  • Author: Lisa
  • Total Time: 57 minutes
  • Yield: 8-12 servings 1x

Description

Looking for a cold pasta salad recipe that isn’t macaroni salad and doesn’t use mayo? Try this zesty Italian pasta salad recipe with pesto sauce and pepperoni! It’s easy to make and full of flavor and fresh vegetables. Classic Italian flavors fill this summer salad side dish making it the perfect recipe for your next summer cookout, potluck, or BBQ. No matter when you make it, this pepperoni pasta salad recipe is always a crowd pleaser that will keep you coming back for more!

Ingredients

Units Scale
  • 16 oz Farfalle Pasta (Bowtie)
  • 1 pkg Pesto Sauce Mix
  • 1/2 Red Onion diced
  • 1 Red Bell Pepper diced
  • 1/2 cup Grape Tomatoes quartered
  • 2 tbsp Fresh Basil chopped
  • 1 pkg Mini Pepperoni
  • 2 tbsp Butter
  • 1/2 cup Parmesan Cheese
  • Olive Oil
  • Lemon for garnish

Instructions

  1. Bring a large pot of cold water to a boil.
  2. While you are waiting for the water to boil, dice the red onion, red pepper, tomatoes, and basil and set aside. To speed up chopping I use this slicer.
  3. Once the water is boiling add a pound of bowtie pasta and salt the water. Cook for 11-12 minutes or until al dente.
  4. While the pasta cooks, make the pesto sauce according to the package directions.
  5. Once the pasta is cooked drain the water and add the pasta to a large bowl. Add butter and a small drizzle of olive oil while the noodles are still hot and stir into the pasta. The noodles will soak this up and help keep them from becoming sticky.
  6. After the pesto sauce is made, pour onto the pasta noodles.
  7. Add the chopped veggies, pepperonis, and half the basil. Combine with the pasta and pesto sauce until coated.
  8. Add the tomatoes last and gently stir them in to keep them from being mashed.
  9. Refrigerate for 30 minutes before serving.
  10. Add cheese and remaining basil once the pasta salad has been cooled.
  11. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

For best results allow at least 30 minutes in the fridge before serving.

  • Prep Time: 15
  • Cool Time: 30
  • Cook Time: 12
  • Category: Sides
  • Method: Stove Top
  • Cuisine: American, Italian

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Find it online: https://garrisonstreeteats.com/easy-italian-pepperoni-pesto-pasta-salad-recipe/