Pepperoni and Provolone Pasta Salad

Pepperoni and Provolone Pasta Salad

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This is a very tasty and versatile pasta salad which is best made ahead of time. I serve this as a side dish at barbecues.


Serves: 8 

  • 250g rotini pasta
  • 185g pepperoni, diced
  • 185g provolone cheese, cubed
  • 1 red onion, thinly sliced
  • 1 small cucumber, thinly sliced
  • 3/4 cup chopped green capsicum
  • 3/4 cup chopped red capsicum
  • 185g pitted black olives
  • 1/4 cup minced fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (65ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground mustard seed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Preparation:35min  ›  Cook:10min  ›  Extra time:8hours chilling  ›  Ready in:8hours45min 

  1. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes, until al dente. Drain and rinse with cold water.
  2. In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green capsicum, red capsicum, olives, parsley and Parmesan cheese.
  3. In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt and pepper. Seal jar and shake well.
  4. Pour the dressing mixture over the pasta salad and toss to coat. Cover and chill 8 hours in the refrigerator.

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