This is the kind of pasta salad you’ll find yourself making on repeat all summer long. It’s fresh, colorful, and packed with bold Italian flavors. The crisp vegetables, savory bites of pepperoni, and tangy dressing come together in a way that feels both satisfying and light. It’s perfect for backyard gatherings, quick lunches, or prepping ahead for busy days.
Equipment You’ll Need
- Large pot
- Colander
- Cutting board
- Sharp knife
- Large mixing bowl
- Wooden spoon or salad tongs
Ingredients
- 16 oz gluten free pasta (shape of choice; protein pasta or Jovial organic are great options)
- 1 cucumber (diced into quarters)
- 1 pint cherry tomatoes (halved)
- 1/2 cup pepperoni (diced)
- 1/4 red onion (finely diced)
- 1/2 cup Parmesan cheese (freshly grated)
- 1/4 cup pepperoncini (diced)
- 1 green bell pepper (diced)
- 8 oz Italian dressing (Primal Kitchen is my favorite clean brand of dressing)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and rinse under cool water to stop the cooking process. Let it cool completely.
- While the pasta cools, chop all vegetables and pepperoni into bite-sized pieces.
- In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, pepperoni, red onion, pepperoncini, Parmesan, and bell pepper.
- Pour the Italian dressing over the salad. Toss everything together until evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors come together. Give it a quick toss before serving and adjust seasoning if needed.
Dietary Information
This recipe is naturally gluten-free when made with gluten-free pasta like protein pasta or Jovial organic. It’s also easy to adapt. For a vegetarian version, simply leave out the pepperoni or swap in olives or chickpeas for added texture and flavor.
Tips or Variations
- If you prefer a milder onion flavor, soak diced red onion in cold water for 5 minutes before adding.
- Gluten-free pasta can absorb dressing as it sits, so you may want to add a splash more before serving.
Serving Suggestions
- Serve this pasta salad chilled alongside grilled chicken, burgers, or seafood. It also works beautifully as part of a picnic spread or packed into lunch containers for the week. A sprinkle of extra Parmesan on top just before serving adds a nice finishing touch.
FAQ’s
Can I make this ahead of time?
Yes, this is a great make-ahead dish. Prepare it up to a day in advance and store it in the fridge.
How long does it last in the fridge?
It stays fresh for about 3 to 4 days when stored in an airtight container.
Do I need to rinse gluten-free pasta?
Yes, rinsing helps cool it quickly and keeps it from becoming sticky, which works best for pasta salad.
Can I use a different dressing?
Absolutely. A homemade vinaigrette or balsamic dressing would also work nicely.
Time & Yield
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus chilling time)
Servings: 6 to 8 servings
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Easy Crunchy Summer Italian Pasta Salad
Description
This is the kind of pasta salad you’ll find yourself making on repeat all summer long. It’s fresh, colorful, and packed with bold Italian flavors. The crisp vegetables, savory bites of pepperoni, and tangy dressing come together in a way that feels both satisfying and light. It’s perfect for backyard gatherings, quick lunches, or prepping ahead for busy days.
Ingredients
Instructions
-
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and rinse under cool water to stop the cooking process. Let it cool completely.
-
While the pasta cools, chop all vegetables and pepperoni into bite-sized pieces.
-
In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, pepperoni, red onion, pepperoncini, Parmesan, and bell pepper.
-
Pour the Italian dressing over the salad. Toss everything together until evenly coated.
-
Cover and refrigerate for at least 30 minutes to let the flavors come together. Give it a quick toss before serving and adjust seasoning if needed.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
