Dinner

Zesty Pasta Salad with Pepperoni and Artichoke Hearts Recipe

Byluca Carter June 29, 2026June 29, 2026

Introduction

This Zesty Pasta Salad with Pepperoni and Artichoke Hearts is a vibrant and flavorful dish perfect for gatherings or a refreshing lunch. Combining hearty pasta with savory pepperoni and tangy artichoke hearts, it’s dressed in a zesty, homemade vinaigrette that brightens every bite.

A close-up of a white bowl filled with fusilli pasta mixed with pieces of red pepperoni slices on top and scattered throughout. Bright red cherry tomatoes are mixed in, adding pops of color, and the dish is sprinkled with chopped green herbs and small bits of grated white cheese. The pasta is coated lightly with a sauce that gives it a slightly shiny, textured look. The background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces (340 grams) rotini or corkscrew pasta
6 ounces (170 grams) sliced and quartered pepperoni

1 cup (about 140 grams) quartered artichoke hearts, drained
1 cup halved cherry tomatoes (optional)

1/4 cup finely diced red onion
1/2 cup sliced black olives (optional)

2 tablespoons chopped fresh parsley
For the dressing:
- 1/3 cup (80 ml) extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 9–11 minutes. Drain in a colander and rinse under cold water to stop cooking. Set aside to drain completely for about 5 minutes.
Step 2: In a medium bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, and a pinch of salt and pepper until smooth and slightly thickened. Adjust seasoning to taste.
Step 3: Add the sliced and quartered pepperoni to the dressing. Stir well to coat and let it sit for 5 minutes to meld flavors.

Step 4: In a large mixing bowl, combine the drained pasta, artichoke hearts, cherry tomatoes, red onion, and black olives. Toss gently to mix.
Step 5: Pour the pepperoni and dressing over the pasta mixture. Toss gently but thoroughly to evenly coat everything. Add more olive oil or vinegar if needed for balance.
Step 6: Sprinkle chopped fresh parsley over the salad and toss lightly once more.

Step 7: Cover and refrigerate the salad for at least 30 minutes before serving. Stir gently and adjust seasoning if needed just before serving.

Tips & Variations

Substitute salami or cooked sausage for pepperoni to vary the flavor.
Omit olives and tomatoes for a simpler salad, or add roasted red peppers for extra sweetness.

Use whole wheat or gluten-free pasta as a healthy alternative.
Let the salad chill longer for deeper flavor, up to overnight.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a splash of olive oil or vinegar if it seems dry. This salad is best enjoyed chilled.