Pepperoni, Cheddar, & Veggie Pasta Salad

Pepperoni cheddar pasta salad is the cookout-and-potluck contribution that disappears before the burgers do. Tricolor pasta gets tossed with chopped pepperoni, shredded sharp cheddar, fresh peppers, tomatoes, red onion, and a handful of black olives. Italian dressing pulls it all together.

This is the kind of pasta salad that improves as it sits. The dressing soaks into the pasta, the pepperoni releases its spiced oil, and the vegetables surrender just enough water to make everything taste cohesive instead of like separate ingredients in a bowl.

The trick is dressing it about an hour ahead of serving. Right before serving, give it another toss; the bottom of the bowl always pools dressing.

Serve at room temperature or chilled. Goes with grilled chicken, steaks, burgers, or stands alone as a light lunch.

Pro Tips

• Cool the cooked pasta thoroughly under cold water before mixing. Warm pasta cooks the cheese into rubber and wilts the vegetables.
• Cut the pepperoni slices into halves or quarters. Whole slices are too big for a fork; cut pieces distribute through every bite.
• Use sharp cheddar, not mild. Pasta salad needs cheese with character; mild cheddar disappears.
• Don’t overdress. Start with about ¾ cup and add more after an hour if needed; over-dressed pasta salad goes soggy.

Variations

• Add a cup of cubed mozzarella for a fresher, creamier cheese profile alongside the cheddar.
• Use Italian salami or capicola in place of (or alongside) pepperoni for more cured meat variety.
• Stir in a tablespoon of red wine vinegar and 2 tablespoons fresh basil if the bottled dressing tastes flat.