Pasta Salad with Tomatoes, Mozzarella and Pepperoni

5 from 1 vote
35 minutes
Jump To Recipe

Pasta Salad with Tomatoes, Mozzarella and Pepperoni is a cool and easy way to enjoy all the elements of pizza during summer without turning on your oven!  Perfect for picnics, potlucks or any get-together!

Photo of Caprese Pasta Salad with Pepperoni in white bowl on gray background with Parmesan cheese and fresh basil leaves scattered about.

Is there anything more summery than a Caprese salad?   Slices of fresh, local sun-ripened tomatoes, creamy Mozzarella and just-picked fresh basil?   You can almost call that dinner at our house!

How to make Pasta Salad with Tomatoes, Mozzarella and Pepperoni:

  • Start with cooking your pasta of choice.  We prefer to use whole-grain pasta.  Gluten-free pasta will work fine, too!
  • Be sure when cooking the pasta you don’t overcook it.  There’s an Italian phrase–al dente–which means “to the tooth.”  Once you’ve cooked and sampled enough pasta, you’ll understand that phrase and know exactly how to cook pasta.  The pasta should be tender but resist a little bit.
  • Run the pasta under cold tap water to cool it quickly then let it drain well.

Photo of cooked penne pasta in white colander.

  • Cut approximately 3 cups of cherry or grape tomatoes in half and add to the pasta.
  • No cherry or grape tomatoes?  Chop up some fresh Roma tomatoes.  It’s a summer salad which means easy and forgiving!

Photo of freshly washed cherry tomatoes in white distressed colander.

  • Add the remaining ingredients:
    • Marinated, quartered mozzarella balls
    • Sliced pepperoni
    • Red onion
    • Fresh basil
    • Grated parmesan cheese
    • And a lively red wine vinaigrette!

Photo of Caprese Pasta Salad with Pepperoni being stirred with white spoon in glass mixing bowl.

Easy Caprese!

Easy Caprese Pasta Salad with Pepperoni!  This salad is the perfect addition to any picnic, barbecue, pot luck, family reunion or any get-together!

Close-up photo of Caprese Pasta Salad with Pepperoni with copper serving utensil in bowl garnished with fresh basil leaves and sprinkled with Parmesan. cheese

Looking for more pasta salad inspiration?  Try my:

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Caprese Pizza Pasta Salad in white bowl with copper serving fork garnished with fresh basil sprigs.

Pasta Salad with Tomatoes, Mozzarella and Pepperoni

5 from 1 vote

Click to Rate!

By: Carol | From A Chef's Kitchen
Pasta Salad with Tomatoes, Mozzarella and Pepperoni is a cool and easy way to enjoy all the elements of pizza during summer without turning on your oven! Perfect for picnics, potlucks and summer get-togethers!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Pizza and Pasta
Cuisine Italian
Servings 6
Calories 546 kcal



  • Salt
  • 8 ounces penne pasta - or other similar-sized pasta
  • 2 tablespoons olive oil
  • 3 cups cherry tomatoes - halved
  • 8 ounces marinated fresh mozzarella balls - quartered
  • 2 ounces pepperoni - pork or turkey, about 1 cup sliced
  • 1/2 cup finely chopped red onion
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup freshly grated Parmesan cheese


  • 1/2 cup extra-virgin olive oil
  • 1 large lemon - juiced
  • 1/4 cup red wine vinegar
  • 4 cloves garlic - minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper - to taste



  • Bring a large pot of salted water to a boil. Add pasta and cook to the al dente stage. Drain, cool under cold running water, drain and drizzle with olive oil. Toss to coat and transfer to a large mixing bowl.
  • Add remaining salad ingredients.


  • Whisk dressing ingredients together in a small bowl. Adjust seasoning and acidity as desired.
  • Pour over salad and serve immediately.


MAKE AHEAD:  The pasta can be cooked 1 day ahead of time.  Toss with olive oil and refrigerate.  The dressing can also be made 1 day ahead of time; refrigerate until ready to serve.


Serving: 1 | Calories: 546kcal | Carbohydrates: 36g | Protein: 18g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 345mg | Potassium: 354mg | Fiber: 3g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 29mg | Calcium: 274mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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Recipe Rating


  1. I refuse to let go of summer just yet- which means I’m still totally loving alllll the pasta salads. This one looks amazing- perfect for lunch or as a side with a nice grilled steak or pork chop!

    1. Thanks, Karly! I’m with you. I’m really looking forward to fall and all the fall foods and flavors, but try to get as much summer in as I can!