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Pepperoni Pasta Salad pinterest pin with the recipe name in text

Pepperoni Pasta Salad

This Pepperoni Pasta Salad is easy to make and perfect for potlocks and cookouts. Your friends and family will love this tasty dish.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Servings
Calories 349kcal


  • Pot
  • Medium mixing bowl
  • large mixing bowl
  • Knife
  • Cutting board
  • Can opener


  • 16 ounces bow tie pasta prepared
  • ¾ cup olive oil
  • ¼ cup white wine vinegar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon minced garlic
  • 5 pieces string cheese thinly sliced
  • 1 2.25 ounce can sliced black olives drained and rinsed
  • 1 5- ounce bag mini pepperoni slices
  • 10 cherry tomatoes quartered


  • To make the dressing, whisk together the olive oil, white wine vinegar, Italian seasoning and minced garlic. Set aside.
  • In a large bowl, stir together the cooked pasta, cheese, black olives, pepperoni, and cherry tomatoes.
  • Pour the dressing over the top of the salad and stir to combine.
  • Cover the bowl and chill for at least one hour before serving.


Leftovers can be stored in an airtight container in the fridge for up to five days. 


Serving: 1Serving | Calories: 349kcal | Carbohydrates: 45g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 726mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg