Loaded Pasta Salad

Name: Loaded Pasta Salad with Pepperoni and Italian Dressing
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 20 servings
Cuisine: American
Ingredients: 2 lbs tri-color rotini pasta, cooked and cooled; 1 head broccoli, chopped into small florets; 1 large English cucumber, diced; 1 pint grape tomatoes, halved; 1/2 cup fresh parsley, chopped, divided; 1 medium red onion, finely diced; 1 bag (10 oz) shredded carrots; 1 jar (6.5 oz) Kalamata olives, drained; 1 jar (12 oz) pepperoncini peppers, drained and roughly chopped; 12 oz diced pepperoni; 16 oz mild cheddar cheese, cubed; 2 packets (0.7 oz each) zesty Italian dressing mix; 2 bottles (16 oz each) Italian dressing; 6 oz feta cheese, crumbled

This loaded pasta salad combines tri-color rotini with fresh broccoli, cucumber, tomatoes, pepperoni, and kalamata olives in a zesty Italian dressing—a make-ahead crowd-pleaser for any gathering.

🌍American 🏷️Pasta salad 🏷️Italian pasta salad 🏷️Summer salad 🏷️Cookout side Potluck recipe

🏷️

🏷️Pepperoni

-0:00

nikkiskitchenatlonTikTok

Total

35 min

Servings

20

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by nikkiskitchenatl

-0:00

nikkiskitchenatlonTikTok

Ingredients

2 lbs tri-color rotini pasta, cooked and cooled
1 head broccoli, chopped into small florets
1 large English cucumber, diced
1 pint grape tomatoes, halved
1/2 cup fresh parsley, chopped, divided
1 medium red onion, finely diced
1 bag (10 oz) shredded carrots
1 jar (6.5 oz) Kalamata olives, drained
1 jar (12 oz) pepperoncini peppers, drained and roughly chopped
12 oz diced pepperoni
16 oz mild cheddar cheese, cubed
2 packets (0.7 oz each) zesty Italian dressing mix
2 bottles (16 oz each) Italian dressing
6 oz feta cheese, crumbled

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Instructions

1
In a very large mixing bowl, add the cooked and cooled tri-color rotini pasta.
2
Add the chopped raw broccoli, diced English cucumber, halved grape tomatoes, chopped fresh parsley, and finely diced red onion to the bowl.
3
Add the shredded carrots, drained Kalamata olives, and drained, chopped pepperoncini peppers.
4
Add the diced pepperoni and cubed mild cheddar cheese.
5
Sprinkle the two packets of zesty Italian dressing mix over all the ingredients.
6
Gently toss everything together until well combined.
7
Pour the two bottles of Italian dressing over the salad and mix thoroughly to coat everything.
8
Top the salad with crumbled feta cheese and gently toss one last time.
9
Serve immediately or chill for at least an hour before serving for the flavors to meld.

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Tips & Notes

Pro tips

Cool cooked pasta completely before adding dressing to prevent mushiness and allow vegetables to retain their crunch.
Dice vegetables uniformly and into small pieces so they distribute evenly throughout the salad and are easy to eat.
Drain pepperoncini peppers thoroughly to prevent excess liquid from making the salad watery over time.
Reserve fresh parsley and add it just before serving to keep the salad vibrant and prevent wilting.

Substitutions

Pepperoni → diced ham, Italian sausage, or salami (adjusts saltiness and flavor profile)
Kalamata olives → green olives or sun-dried tomatoes (lighter or richer flavor)
Fresh parsley → fresh basil or chives (different herb brightness)
English cucumber → regular cucumber or zucchini (varies texture slightly)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. The salad tastes best when made 2–4 hours ahead, allowing dressing to be absorbed while vegetables stay crisp.

Common Questions

Can I make this pasta salad ahead of time?

Yes, this pasta salad is ideal for make-ahead. Prepare it up to 24 hours in advance and store in the refrigerator. The flavors meld and deepen as it sits. Add fresh parsley just before serving to maintain color and texture.

What type of Italian dressing works best?

Use store-bought bottled Italian dressing or homemade vinaigrette. Bottled dressing is convenient and adds consistent flavor. For homemade, whisk together olive oil, red wine vinegar, garlic, dried oregano, and Italian seasoning.

Can I substitute the pepperoni?

Yes. Substitute with diced ham, Italian sausage, salami, or omit entirely for a vegetarian version. Cooked bacon bits or prosciutto also work well for different flavor profiles.

How do I keep the pasta from getting mushy?

Cook the pasta to al dente (slightly firm), then drain and cool it completely before mixing with dressing. Cooling prevents continued cooking and maintains texture throughout storage.

Does this recipe scale easily?

Yes, this recipe scales well. Double or halve the ingredients as needed. The ratio of pasta to vegetables to dressing remains the same, so adjust proportionally.