Pepperoni and Chicken Pasta Salad (33 Mins + Chill Time)

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Here is a vibrant and flavorful dish that combines the zesty taste of pepperoni with succulent chicken, mixed with a variety of fresh and tangy ingredients.

This salad features rotini pasta, cherry tomatoes, black olives, cheese cubes, and banana peppers, all tossed in a light dressing.

It’s perfect for those seeking a filling yet refreshing dish, ideal for picnics, potlucks, or as a satisfying meal any time of day.

  • Prep Time: 22 minutes + chill time
  • Cook Time: 10 minutes
  • Total Time: 33 minutes + chill time
  • Yield: 6–8 servings 1x

Ingredients

Units Scale
  • 1 lb rotini pasta
  • 1 cup pepperoni, sliced
  • 1 cup cooked chicken breast, diced (rotisserie works great)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1 cup cheese cubes (such as cheddar or mozzarella)
  • 1/2 cup banana peppers, sliced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: fresh parsley or basil for garnish

Instructions

  1. Cook Pasta (10 minutes): Cook the rotini pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. Prepare Dressing (5 minutes): In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper. Set aside.
  3. Combine Salad Ingredients (10 minutes): In a large mixing bowl, combine the cooked and cooled pasta, sliced pepperoni, diced chicken, halved cherry tomatoes, sliced black olives, cheese cubes, and banana peppers.
  4. Toss with Dressing (5 minutes): Pour the dressing over the pasta salad and toss until everything is evenly coated.
  5. Chill (1 hour): Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
  6. Garnish and Serve (2 minutes): Before serving, give the salad a quick toss. Optional: Garnish with fresh parsley or basil.
  7. Enjoy (1 minute): Serve the pasta salad chilled.

Notes

To make this pasta salad a hit, ensure the pasta is not overcooked. The dressing should be light yet flavorful, complementing the other ingredients without overpowering them.

This salad is versatile and can be adjusted according to your taste preferences or dietary needs. Feel free to toss in anything else you might have on hand such as marinated artichokes or sliced red onion. Enjoy your meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 25g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 30mg

Pair this with...

Baked Tomatoes with Cheese

Start by selecting some plump, ripe tomatoes. Slice off the tops and scoop out a bit of the insides, making a small well in each. Drizzle a little olive oil over the tomatoes and season with salt and pepper. Place them in a baking dish. Now, choose your favorite cheese – mozzarella, cheddar, feta, or even Parmesan all work wonderfully. Generously top each tomato with your cheese of choice. Pop them into a preheated oven and bake until the tomatoes are tender and the cheese is bubbly and slightly golden. Allow them to cool for a moment before serving and top with fresh herbs if desired.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

Fennel, Cucumber, and Mint Salad

To kick things off, thinly slice your fennel bulb, aiming for delicate, almost translucent slices to ensure every bite is crisp. Next, slice your cucumber into rounds or half-moons, depending on your preference. These will add a cool, hydrating touch to the salad. Chop up some fresh mint leaves, which will infuse the salad with a burst of aromatic freshness. Add in some chopped green onions for a subtle zing. Once everything's in your salad bowl, give it a toss. A light dressing made from lemon juice, olive oil, salt, and pepper will complement the fresh ingredients without overpowering them. Drizzle it over, toss once more, and there you have it!

For Tomorrow's Dinner

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