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    Home » Recipes » Pizza and Pasta

    By Carol · Published: Aug 24, 2017 · Modified: Mar 5, 2022 · This post may contain affiliate links. Please read my disclosure.

    Caprese Pasta Salad with Pepperoni

    Jump to Recipe
    5 from 1 vote
    35 minutes

    Caprese Pasta Salad with 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 Caprese Pasta Salad with 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:

    • Whole Grain Pasta Salad with Cucumber Dressing, Peas and Fresh Dill
    • Chicken Pasta Salad with Spinach – Buttermilk Dressing
    • Southwestern Orzo Pasta Salad with Cilantro Lime Dressing
    • Greek Orzo Pasta Salad
    • Antipasto Pasta Broccoli Salad with Parmesan Herb Vinaigrette
    Caprese Pizza Pasta Salad

    Caprese Pasta Salad with Pepperoni

    5 from 1 vote
    By: Carol | From A Chef's Kitchen
    Caprese Pasta Salad with 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!
    PRINT RECIPE PIN RECIPE
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Pizza and Pasta
    Cuisine Italian
    Servings 6
    Calories 546 kcal

    Equipment

    • Pasta Pot with Insert
    • Wusthof Chef Knife
    • Cutting Board
    • Glass Mixing Bowls

    Ingredients
      

    Salad

    • 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
    • ½ cup finely chopped red onion
    • ½ cup thinly sliced fresh basil
    • ½ cup freshly grated Parmesan cheese

    Dressing

    • ½ cup extra-virgin olive oil
    • 1 large lemon - juiced
    • ¼ 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

    Instructions
     

    Salad

    • 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.

    Dressing

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

    Notes

    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.

    Nutrition

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Pizza and Pasta

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    Categories: Main Course - Dinner Salads

    Reader Interactions

    Comments

    1. Anonymous says

      February 23, 2019 at 3:44 pm

      5 stars

      Reply
    2. Karly says

      September 04, 2017 at 7:36 pm

      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!

      Reply
      • Carol says

        September 05, 2017 at 6:28 am

        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!

        Reply

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