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Cozy Christmas Pasta Salad with Pepperoni and Mozzarella

cozy Christmas pasta salad with pepperoni and mozzarella - featured image
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A festive and hearty pasta salad inspired by classic antipasto flavors, featuring rotini, pepperoni, fresh mozzarella pearls, roasted red peppers, and Kalamata olives tossed in a tangy red wine vinaigrette. Perfect for holiday gatherings and sure to be a crowd-pleaser.

Ingredients

Scale
  • 12 oz (340g) rotini pasta
  • 6 oz (170g) pepperoni, sliced and halved
  • 8 oz (225g) fresh mozzarella pearls
  • 1/2 cup (120g) roasted red peppers, diced
  • 1/2 cup (75g) Kalamata olives, halved
  • 1/4 cup (40g) red onion, finely diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (60ml) red wine vinegar
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add 12 oz (340g) of rotini and cook according to package directions until al dente, about 8-10 minutes. Drain in a colander and rinse briefly with cool water to stop the cooking. Shake off excess water.
  2. Make the vinaigrette: In a small bowl or mason jar, combine 1/4 cup (60ml) red wine vinegar, 1/3 cup (80ml) extra virgin olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon honey, and a pinch each of salt and black pepper. Whisk vigorously or shake until emulsified and slightly thickened. Taste and adjust seasoning.
  3. Prepare the mix-ins: Slice 6 oz (170g) of pepperoni into halves or quarters. Halve 1/2 cup (75g) of Kalamata olives. Dice 1/2 cup (120g) of roasted red peppers. Finely dice 1/4 cup (40g) of red onion. Chop 1/4 cup (15g) of fresh parsley. Pat 8 oz (225g) of mozzarella pearls dry with a paper towel.
  4. Combine everything: Transfer the cooled pasta to a large mixing bowl. Add the pepperoni, mozzarella pearls, roasted red peppers, Kalamata olives, red onion, and most of the parsley (reserve some for garnish). Pour the vinaigrette over everything. Gently fold with a wooden spoon or spatula until evenly coated.
  5. Let it rest: Cover the bowl with plastic wrap or a lid and let the pasta salad sit at room temperature for at least 15-20 minutes. For best results, refrigerate for 1 hour to allow flavors to meld.
  6. Finish and serve: Give the pasta salad a gentle stir before serving. Taste and adjust seasoning if needed. Transfer to a serving bowl, garnish with reserved fresh parsley, and serve at room temperature or slightly chilled.

Notes

For extra crunch, toast the pepperoni on a baking sheet at 375°F (190°C) for 5-7 minutes before adding. This pasta salad gets better after a few hours in the fridge; if it seems dry after refrigerating, add a splash of olive oil and a squeeze of lemon juice. Do not freeze.

Nutrition

Keywords: Christmas pasta salad, pepperoni pasta salad, mozzarella pasta salad, holiday pasta salad, antipasto pasta salad

Find it online: https://perkypan.com/cozy-christmas-pasta-salad-with-pepperoni-and-mozzarella/