Pepperoni Artichoke Pasta Salad

Pepperoni Artichoke Pasta salad is better made ahead, where the pasta soaks up some of the yummy flavors. It is a perfect side dish to take to a pot luck or barbecue -- or just make ahead when you are entertaining.

Pepperoni Artichoke Pasta Salad

Photo by Jennifer G.

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup uncooked bow tie pasta

  • 1

    cup cubed part-skim mozzarella cheese

  • ¾

    cup water-packed artichoke hearts, rinsed, drained and chopped

  • 1

    (2-¼ ounce) can sliced ripe olives, drained

  • 2

    ounces sliced pepperoni

  • 1

    small red onion, halved and sliced

  • ¼

    cup shredded Parmesan cheese

  • ¼

    cup chopped green pepper

  • ½

    cup Italian salad dressing


Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mozzarella cheese, artichokes, olives, pepperoni, onion, Parmesan cheese and green pepper. Drain pasta and rinse in cold water. Add to salad. Drizzle with salad dressing and toss to coat. Chill until serving. Yield: 6 servings. Nutritional Facts 3/4 cup equals 270 calories, 18 g fat (6 g saturated fat), 22 mg cholesterol, 840 mg sodium, 15 g carbohydrate, 1 g fiber, 11 g protein. Originally published as Pepperoni-Artichoke Pasta Salad in Simple & Delicious February/March 2012, page 62 Taste of Home


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