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Zesty Pasta Salad with Pepperoni and Artichoke Hearts Recipe

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★★★★★

4.7 from 56 reviews

This Zesty Pasta Salad with Pepperoni and Artichoke Hearts is a flavorful and colorful dish perfect for potlucks, picnics, or light meals. Featuring corkscrew rotini pasta tossed with savory pepperoni, tangy artichoke hearts, and a vibrant vinaigrette dressing, this salad is both satisfying and easy to prepare. The combination of Mediterranean-inspired ingredients with a zesty homemade dressing makes it a delightful crowd-pleaser that can be enjoyed chilled.

Ingredients

Scale

Pasta Salad

  • 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

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

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini 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.
  2. Prepare the Dressing: In a medium bowl, whisk together 1/3 cup (80 ml) extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, the minced garlic clove, 1/2 teaspoon dried oregano, and a pinch of salt and pepper until smooth and slightly thickened. Adjust seasoning as needed to taste.
  3. Marinate the Pepperoni: Place the sliced and quartered 6 ounces (170 grams) of pepperoni into the dressing bowl. Stir to coat thoroughly and let it sit for 5 minutes to absorb flavors.
  4. Combine Salad Ingredients: In a large mixing bowl, combine the drained pasta, 1 cup quartered artichoke hearts, 1 cup halved cherry tomatoes (if using), 1/4 cup finely diced red onion, and 1/2 cup sliced black olives (if using). Toss gently to mix the ingredients evenly.
  5. Toss with Dressing and Pepperoni: Pour the pepperoni and dressing mixture over the pasta salad. Toss gently but thoroughly to coat everything evenly. Adjust with additional olive oil or vinegar if desired.
  6. Add Fresh Parsley: Chop 2 tablespoons fresh parsley and sprinkle over the salad. Toss lightly once more to distribute the parsley evenly.
  7. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Stir gently and adjust seasoning if needed just before serving.

Notes

  • For a vegetarian version, omit the pepperoni or substitute with a plant-based alternative.
  • Cherry tomatoes and black olives are optional and can be omitted or substituted based on preference.
  • Be sure to rinse the pasta under cold water after cooking to stop the cooking process and cool the pasta for the salad.
  • This salad can be stored covered in the refrigerator for up to 3 days.
  • Adjust the amount of honey and mustard in the dressing to suit your taste preferences.

Keywords: pasta salad, pepperoni salad, artichoke hearts, rotini pasta, summer salad, picnic salad, Italian salad

Find it online: https://lucabites.com/zesty-pasta-salad-with-pepperoni-and-artichoke-hearts-recipe/