Pepperoni Pasta Salad

    2 hours 25 min

    A delicious dish that you can make ahead of time. Pasta, mushrooms, tomatoes, peppers, feta, spring onions, olives and pepperoni are tossed together with a herbed vinaigrette.

    844 people made this

    Serves: 4 

    • 125ml olive oil
    • 125ml red wine vinegar
    • 1 1/2 teaspoons garlic granules
    • 1 1/2 teaspoons dried basil
    • 1 1/2 teaspoons dried oregano
    • 3/4 teaspoon ground black pepper
    • 3/4 teaspoon caster sugar
    • 350g cooked macaroni
    • 215g fresh mushrooms, sliced
    • 15 cherry tomatoes, halved
    • 150g sliced red peppers
    • 110g crumbled feta cheese
    • 50g chopped spring onions
    • 100g whole black olives
    • 170g sliced pepperoni sausage, cut into strips

    Prep:15min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

    1. In a large bowl, whisk together olive oil, vinegar, garlic granules, basil, oregano, black pepper and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, spring onions, olives and pepperoni. Toss until evenly coated. Cover and chill 2 hours or overnight.

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    Reviews in English (723)


    I'm so glad I waited to review this until the day after I made it. I tried it after chilling it for a couple of hours and wasn't too thrilled with it. I just made a bowl now, after it being in the fridge overnight and wow! It isn't dry at all and the flavors have really mingled and developed! I followed other's suggestions and used half balsamic vinegar instead of all red wine vinegar. I also used rotini pasta, regular tomatoes, portobello mushrooms, red and green bell peppers, and a small purple onion. I left out the pepperoni just because I didn't have any, but next time I'll definately add it. As good as it tastes, if you do use balsamic, be warned that the pasta and feta will look brownish. I think someone else mentioned this, but if you're making for company, you might want to use white balsamic vinegar. This is soooo good, thank you for the great recipe!  -  17 Jul 2006  (Review from Allrecipes US | Canada)


    This is the best pasta salad ever; however, the vinegar/oil ratio is a little strong for me. I recommend that you start with approx. 1/4 cup of vinegar (you can adjust and add more if you like) using half red wine vinegar and half balsamic as suggested by other reviews. I substitute 1 can artichoke hearts-not marinated-for the mushrooms. I also used diced red and yellow peppers for extra color and sliced olives. I prefer red onions instead of green onions and use tomato basil feta cheese and bowtie pasta. Yummy and beautiful 5 star salad!  -  28 Aug 2005  (Review from Allrecipes US | Canada)


    My sister-in-law made this for Mother's Day lunch and it was incredible! I think she said she scaled the recipe for 16 servings, but it still went perfectly. Some of the modifications she made was using a mix of yellow, red and green bell peppers for color. She also added some artichokes and replaced the cherry tomatos with sun dried tomatoes. And she cut the amount of mushrooms by half. But the taste was amazing. Note: if you don't like vinegrette type dressings, then you will not like this salad because the vinegar taste really comes through. (Which is what gives this pasta a great kick and Greek flavor!) I love it! Recipe is a keeper!  -  14 May 2003  (Review from Allrecipes US | Canada)