For a quick and easy dinner idea, try this delicious Italian Pasta Salad. It’s an easy prep recipe that has loads of flavor.
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I’ve been making a Classic Southern Pasta Salad for years. It’s one of Gloria’s favorite salads. Recently, she decided to change the recipe up a bit and make it an Italian Pasta Salad.
Italian Pasta Salad with Balsamic Glaze
You could choose any pasta, but farfalle (bow tie) is large enough to absorb the flavors well. I use pasta shells when I make pasta salad.
Place pepperoni slices on a baking sheet and bake at 375 degrees until the edges begin to curl. It should take about 20 minutes
Add bow tie pasta to a large boiler. Bring to a boil, reduce heat and continue cooking until its tender.
While the pasta is boiling, dice a bell pepper into small pieces.
Sprinkle a generous amount of Italian Seasoning on the cooked pasta.
Once the pepperoni has cooked, crumble it into small pieces.
A quick and easy way to crush the crumbled pepperoni is to wrap the pieces in a paper towel and use a heavy rolling pin over it.
Add in the mayonnaise and stir until the pasta is coated. Gloria used olive oil mayo, but your preferred mayo could be used instead. Once coated, add in the diced bell peppers.
Sprinkle in the crushed pepperoni and stir to combine.
The finishing touch for this Italian Pasta Salad is a tasty Balsamic Vinegar Glaze.
You’ll only need 6 ingredients to make
Italian Pasta Salad.
- Bell Pepper
- Italian Seasoning
- Glaze – We used Taste of Inspiration from Food Lion.
Cover and chill until ready to serve. When serving, top each serving with more glaze. This is great to make ahead and have ready to go for the next day.
Italian Pasta Salad
A delicious and easy prep pasta salad with Italian flavors.
- 16 oz Box Farfalle Pasta (cooked and drained)
- 1 Large Bell Pepper (Diced)
- 3 to 4 tbsp Mayonnaise
- 3 tbsp Italian Seasoning (to taste)
- 3 to 4 tbsp Balsamic Vinegar Glaze (to taste)
- 24 Pepperoni Slices
Pre-heat oven to 375 degrees.
Place sliced pepperoni on baking sheet.
Bake for approximately 20 minutes until the edges begin to curl.
Add water to a larg boiler and add pasta. Bring to boil on high. Reduce heat and continue to simmer until pasta is tender.
Dice a large bell pepper into small pieces.
Once the edges of the pepperoni slices have curled and it's getting crispy, remove from oven. Crumble it into small pieces.
Place the crumbled pepperoni on a paper towel and fold the towel over. Use a heavy rolling pin to crush the pepperoni.
Once the pasta is tender, remove from heat and drain. Make sure to drain it well. Add pasta to a large mixing bowl.
Stir in mayonnaise and diced bell pepper.
Add Italian seasoning and stir to combine.
Add crushed pepperoni to pasta. Stir.
Top the pasta with glaze.
Cover bowl and chill until ready to serve.
When serving, drizzle more glaze on each serving.
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Easy Prep Italian Pasta Salad
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