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Caprese Pizza Pasta Salad

Caprese Pasta Salad with Pepperoni

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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!
Course Pizza and Pasta
Cuisine Italian
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6
Calories 546



  • 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


  • 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



  • 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