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Flavorful Italian Pasta Salad with Pepperoni and Artichokes

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A quick and easy Italian pasta salad bursting with the savory kick of pepperoni and the tangy brightness of artichokes, perfect for gatherings or a satisfying meal at home.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 6 ounces pepperoni, sliced into bite-sized pieces
  • 1 (14-ounce) jar marinated artichoke hearts, drained and roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 small red onion, finely chopped
  • 1/4 cup fresh basil leaves, torn (optional)
  • Italian Dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions until al dente, usually 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. Set aside and let drain thoroughly for about 5 minutes.
  3. While the pasta cooks, chop 6 ounces of pepperoni into bite-sized pieces. Drain and roughly chop the artichoke hearts. Halve the cherry tomatoes, pit and slice the Kalamata olives, finely chop the red onion, and tear fresh basil leaves if using.
  4. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon Dijon mustard, and salt and pepper to taste. Adjust seasoning as needed.
  5. In a large mixing bowl, combine the cooled pasta, pepperoni, artichokes, cherry tomatoes, olives, red onion, and basil. Pour the dressing over the salad and toss gently but thoroughly to coat.
  6. Cover the salad and refrigerate for at least 30 minutes, ideally an hour, to let the flavors meld and the pasta absorb the dressing.
  7. Before serving, stir gently, taste for seasoning, and add more salt or pepper if needed. Optionally, add a squeeze of lemon juice or chopped parsley for extra freshness.

Notes

Do not overcook the pasta; rinse with cold water to stop cooking and cool the pasta for the salad. Use marinated artichokes for extra zest. Chill the salad for at least 30 minutes or overnight for best flavor. Pat oily artichokes dry to avoid greasiness. Toss gently to avoid bruising veggies.

Nutrition

Keywords: Italian pasta salad, pepperoni pasta salad, artichoke salad, easy pasta salad, quick pasta salad, potluck salad, picnic salad

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