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This hot honey pepperoni pasta salad combines crispy air-fried pepperoni, fresh basil, and cubed pepper jack cheese in a creamy hot honey dijon dressing infused with rendered pepperoni fat. The sweet and savory profile makes it a standout side or light main course.
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Cook pasta in salted boiling water according to package directions, but remove 1-2 minutes before it reaches al dente. Drain and set aside.
Arrange pepperoni slices in a single layer on a foil-lined baking sheet. Air fry at 425°F for about 5 minutes, or until crispy.
Using a slotted spoon, remove the crispy pepperoni and set aside. Carefully pour the rendered pepperoni grease into a small bowl for the dressing.
To the bowl with the pepperoni grease, add hot honey, dried oregano, salt, pepper, onion powder, dijon mustard, and mayonnaise.
Whisk the dressing ingredients together until smooth and creamy. Set aside.
Quarter the cherry tomatoes and place them in a bowl. Add the minced garlic and toss to combine.
Stack the fresh basil leaves, roll them up, and thinly slice them.
Cut the block of pepper jack cheese into small, bite-sized cubes.
In a large serving bowl, combine the cooked pasta, crispy pepperoni, garlic-tossed cherry tomatoes, cubed pepper jack cheese, and sliced basil.
Pour the creamy hot honey dijon dressing over the salad ingredients.
Toss everything together until well combined. Serve and enjoy.
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dressing may separate slightly; stir before serving. Do not freeze.
air fryer · foil-lined baking sheet
Written automatically by CookOS, not by the creator.
Yes. Prepare all components separately and store in the refrigerator. Toss with dressing up to 2 hours before serving to keep the pasta from absorbing too much liquid and becoming mushy.
Bake the pepperoni slices on a foil-lined baking sheet at 425°F for about 8–10 minutes until crispy, checking halfway through to avoid burning.
Yes. Provolone, sharp cheddar, or smoked gouda work well. Avoid soft cheeses; stick with firm blocks you can cube.
Slightly undercooking prevents the pasta from becoming soft or mushy once it absorbs the creamy dressing and sits.
Aim for 2 tablespoons. If the pepperoni yields less fat, top up with olive oil to match the measurement.
