Pepperoni Salad

    2 hours 25 minutes

    This is a delightful salad that combines pepperoni with macaroni, broccoli and tomato along with parmesan and mozzarella cheese.

    204 people made this

    Serves: 6 

    • 185g macaroni
    • 1/2 cup (250ml) vegetable oil
    • 3 tablespoons red wine vinegar
    • 1 clove garlic, crushed
    • 1 teaspoon dried basil
    • 1 teaspoon salt
    • 1 pinch chilli flakes, to taste
    • 1/4 cup grated Parmesan cheese
    • 2 cups broccoli florets
    • 125 sliced pepperoni sausage
    • 10 cherry tomatoes, halved
    • 60g grated mozzarella cheese

    Preparation:10min  ›  Cook:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

    1. Cook pasta in a saucepan of boiling salted water until al dente. Drain.
    2. In large bowl stir together oil, vinegar, garlic, basil, salt and chilli flakes. Toss with warm macaroni to coat well. Toss with Parmesan. Cover and refrigerate 2 to 3 hours.
    3. Add broccoli, pepperoni and tomatoes; toss well.
    4. Sprinkle with mozzarella cheese and serve.

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    Reviews in English (148)


    OHMYGOD This is sooo good! Let me tell you about a few changes I made here- not to offend but to suit my own preferences. I chose to make my own dressing using a packet of Good Seasons which eliminated the need for the clove of garlic and the salt. I used black olives in place of the brocolli (because I hate the way that vinegar tends to "cook" the brocolli) also I wanted chunks of mozarella to marinate in the dressing so I used the Polly-O string cheese. I had to taste the stuff- just couldn't wait for the fridge time and it was awesome! I hope I can keep my paws out of it until my boyfriend gets home from work! I left the parmesan out until serving time because I know it would absorb too much of the dressing! So glad I doubled the recipe! I will be making this again...and again...  -  28 Mar 2003  (Review from Allrecipes USA and Canada)


    I originally made this recipe and was disappointed. I found that you need to double the amount of dressing, otherwise the pasta is very dry and tastless. Also, making the pasta and dressing the day before gives it extra flavor. My family just eats it up, and I always get requests for the recipe. It is really delicious and perfect for hot days when mayonnaise might go bad.  -  15 Feb 2003  (Review from Allrecipes USA and Canada)


    I am happy to have found this quick and yummy pasta salad. Two friends of mine, who tasted it, asked me for the recipe and made it the next day! However I modified the recipe somewhat (partly in error as I was looking simultaneously at another similar recipe), and well, what do you know, it worked,'s what I did - used a 1/4 cup light-tasting olive oil instead of the 1/2 cup vegetable oil, added some chopped bell pepper along with the broccoli, used regular chopped tomatoes instead of the cherry tomatoes, omitted the pepperoni and basil, and marinated the veggies in the dressing while the pasta cooked, adding the cheeses once the pasta was cooled to room temp. I then refrigerated the prepared salad in the refrigerator.  -  09 Oct 2004  (Review from Allrecipes USA and Canada)