Favorite Pasta Salad

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Our favorite recipe for pasta salad with sliced pepperoni, cheddar cheese, tomatoes and a parmesan dressing that is easy to make ahead for all those upcoming summer picnics.

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I have a lot of pasta salad recipes, but this is my all-time favorite. My very good friend Tracy developed this recipe, and it’s part of a lot of great memories.

When our kids were small, our two families would rent a house on the beach in Gulf Shores, Alabama, every year. There were certain meals we made every year, and one thing Tracy always made was this pasta salad.

It’s a little time-intensive because there are a lot of ingredients that have to be chopped, but I find it therapeutic to put it all together.

cooked pasta, broccoli, pepperoni and cheddar cheese in a mixing bowl.

You can easily vary the vegetables to use what you have on hand, and you can use whichever pasta shape you like best. Make ahead and refrigerate overnight to make sure all the flavors blend well together. I usually reserve a bit of the dressing to stir in just before serving.

We always had this salad with grilled hamburgers and hot dogs, and it’s perfect for a summer picnic!

Recipe Ingredients

Olive oil & vegetable oil. We like to use a mix to prevent the olive oil from tasting too dominant.

Red wine vinegar. We love red wine vinegar but if you only have white wine vinegar, you can use that without any big differences in taste.

Garlic. Garlic powder adds a nice Mediterranean twist to the dressing

Dried oregano. If you do not have oregano, you can add Italian seasoning, or marjoram.

Freshly ground black pepper adds some heat and aid digestion.

Parmesan cheese. We love the saltiness of Parmesan cheese. Since we grate it, it almost melts into the salad dressing, giving it a wonderfully savory taste.

Cherry tomatoes. A classic addition to pasta salad. Colorful and healthy.

Cheddar cheese. Who doesn’t have a block of cheddar in the fridge. It goes so well with any kind of comfort food.

Green onions. Sliced green onions add a pop of color and some freshness.

Sliced pepperoni. An easy and cost-effective way to add a whole lot of flavor to this pasta salad.

Broccoli florets. We add them raw but if you hate the idea of eating raw broccoli, you could toss the florets into the pasta water for a couple of minutes just before the pasta is done.

How to Make this Pasta Salad Recipe

Cook pasta according to package directions. Drain well and cool slightly.
While pasta is cooking, make dressing. Whisk together oil, vinegar, parmesan, and spices. Set aside.
In a large bowl, add the vegetables, cheese and pepperoni slices. Add pasta and toss to combine.
Reserve 1/4 cup of the dressing mixture. Whisk remaining dressing again, and then pour over the pasta and vegetables in the bowl. Stir well to combine. Refrigerate until completely cooled.
Pasta will absorb a lot of the dressing, so add reserved dressing and stir well just before serving.

Frequently Asked Questions

How to store pasta salad?

The best way to store any leftover pasta salad is in an airtight container in the fridge. This will keep your salad fresh. If you’re storing your salad in a plastic container, make sure to put a layer of cling film over the top before sealing it. This little hack will help to keep your salad fresh for even longer.

Can I make pasta salad in advance?

Yes! The secret to making delicious pasta salad ahead of time is to dress it twice. The first time when the pasta is still slightly warm so it can easily absorb the dressing. Only add about half of the amount of dressing. The second half right before eating for an additional layer of flavor.

What to serve with pasta salad?

Pasta salad is most often served as a side dish. This salad would be great with hamburgers, hot dogs, smoked brisket, grilled chicken tenders or pulled pork sandwiches. You can also serve this pasta salad as a main course alongside some sliced bread on the side, or a grilled or roasted vegetable side dish.

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