Best 4 Pepperoni Artichoke Pasta Salad Recipes

Indulge in a culinary journey with our enticing Pepperoni Artichoke Pasta Salad, where flavors dance harmoniously on your palate. This delectable dish combines the bold spiciness of pepperoni, the savory richness of artichoke hearts, and the comforting embrace of pasta, all tossed in a tangy dressing that elevates every bite. Alongside this star recipe, embark on a voyage through a collection of delightful pasta salad creations, each offering a unique symphony of tastes and textures. From the vibrant Fiesta Pasta Salad bursting with Mexican flair to the refreshing and tangy Lemon Herb Pasta Salad, every recipe promises a culinary adventure that will leave you craving more.

Let's cook with our recipes!

ITALIAN PASTA SALAD RECIPE

Italian Pasta Salad Recipe image

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 18

Ingredients

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Steps:

Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
In a small bowl or measuring cup, mix the dressing ingredients together.
Pour the dressing over the pasta and toss to coat.

Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving

PEPPERONI PASTA SALAD

Pepperoni Pasta Salad image

Bottled Italian dressing and pepperoni add zip to this colorful combination shared by Shannon Lommen. Serve it right away or assemble it ahead of time. "The longer this salad chills the better," says the Kaysville, Utah cook.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cups uncooked tricolor spiral pasta
1 cup cubed cheddar cheese
1 cup coarsely chopped cucumber
1 small tomato, chopped
2 green onions, chopped
28 pepperoni slices
1/2 cup zesty Italian salad dressing

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

ITALIAN PASTA SALAD

Italian Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound tri-color corkscrew pasta
1 (12-ounce jar) marinated quartered artichoke hearts, drained
8 ounces smoked mozzarella, cubed
1(8-ounce link) spicy pepperoni, cubed
1 cup cherry tomatoes, halved
2 tablespoons chopped jarred pepperoncini
1 large handful fresh basil leaves, torn
1 clove garlic, finely chopped
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.

PEPPERONI-ARTICHOKE PASTA SALAD RECIPE RECIPE - (4.7/5)

Pepperoni-Artichoke Pasta Salad Recipe Recipe - (4.7/5) image

Provided by á-17891

Number Of Ingredients 9

Ingredients

1 cup uncooked bow tie pasta
1 cup cubed part-skim mozzarella cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
2 ounces sliced pepperoni
1 small red onion, halved and sliced
1/4 cup shredded Parmesan cheese
1/4 cup chopped green pepper
1/2 cup Italian salad dressing

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mozzarella cheese, artichokes, olives, pepperoni, onion, Parmesan cheese and green pepper. Drain pasta and rinse in cold water. Add to salad. Drizzle with salad dressing and toss to coat. Chill until serving. Yield: 6 servings.

Tips:

Use fresh ingredients for the best flavor. Fresh artichokes, sun-dried tomatoes, and basil will give your pasta salad a delicious, vibrant taste.
Don't overcook the pasta. Al dente pasta is the perfect texture for pasta salad. It will hold its shape and won't get mushy.
Drain the artichokes and sun-dried tomatoes well before adding them to the pasta salad. This will prevent the salad from getting watery.
Chill the pasta salad for at least 30 minutes before serving. This will allow the flavors to meld and develop.
Serve the pasta salad with a sprinkle of grated Parmesan cheese and a drizzle of olive oil. This will add extra flavor and richness.

Conclusion:

Pepperoni artichoke pasta salad is a delicious, easy-to-make dish that is perfect for a summer potluck or picnic. With its combination of salty pepperoni, briny artichokes, and fresh vegetables, this salad is sure to be a hit with everyone. So next time you're looking for a quick and easy pasta salad recipe, give this one a try. You won't be disappointed!