Pepperoni Pasta Salad

By Amelia Rampe

Published August 18, 2025

  • Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5(139)
Comments
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This recipe gives the ’90s broccoli pasta salad an elegant upgrade with the addition of ripe cherry tomatoes, chopped radicchio, pepperoni and a tangy, Italian-style honey vinaigrette. Most of the ingredients in this recipe can be prepared in the time it takes to boil and cook the pasta. Searing the tomatoes softens them until saucy, while the raw broccoli offers contrasting crunch. Wilting the radicchio in the skillet tempers any bitter notes and the chopped Peppadew peppers offer sweet heat. Served room temperature or chilled, this crowd-pleasing dish makes a great potluck or barbecue side, but it’s also perfect for a summer meal al fresco. You can make it vegetarian by swapping the pepperoni for vegan pepperoni, or try it with crispy chickpeas spiced with smoked paprika.

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Ingredients

Yield:6 to 8 servings (scant 12 cups)

  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper

  • 12 ounces rotini pasta

  • 2 tablespoons plus ¼ cup extra-virgin olive oil, divided

  • 12 ounces cherry tomatoes, halved if large

  • 1 small head radicchio (about 8 ounces), halved, cored and cut into 1-inch pieces

  • ¼ cup red wine vinegar

  • 2 teaspoons honey

  • 1 ½ teaspoons Dijon mustard

  • 1 small garlic clove, finely grated

  • 1 teaspoon dried oregano

  • 1 small broccoli crown (about 8 ounces), cut into ½-inch pieces

  • 3 ounces jarred Peppadew peppers, halved down center, then thinly sliced (about ½ cup sliced)

  • 4 ounces pecorino or Parmesan, thinly shaved with a peeler, plus more for garnish

  • 4 ounces sliced pepperoni (vegan, if desired), cut into quarters and separated

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

40 grams carbs; 28 milligrams cholesterol; 409 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 21 grams fat; 3 grams fiber; 473 milligrams sodium; 15 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cool water until no longer hot.

  2. Step 2

    While the pasta cooks, heat a large cast-iron or other heavy skillet over high heat. When the skillet is very hot, add 2 tablespoons of olive oil and swirl the pan to coat. Add cherry tomatoes and cook, shaking the pan occasionally, until they char and burst, about 5 minutes. Turn off the heat, add the radicchio, season with salt and pepper, and gently toss until radicchio is wilted, about 1 minute more. If serving right away, transfer mixture to a medium bowl and place in the refrigerator to cool to room temperature.

  3. Step 3

    Make the vinaigrette: In a small bowl or measuring cup, add the remaining ¼ cup olive oil plus the vinegar, honey, mustard, garlic, oregano, ½ teaspoon salt and pepper to taste. Whisk to combine.

  4. Step 4

    Place the pasta, broccoli, Peppadews, pecorino, pepperoni, cooled radicchio-tomato mixture and the vinaigrette in a large serving bowl and toss until well combined. Season to taste with salt and pepper. Store, refrigerated, in an airtight container for up to 3 days, and serve chilled or at room temperature.

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Ratings

5 out of 5
139 user ratings
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Comments

Laura Chicago

This was great, I substituted salami instead of pepperoni, and cauliflower instead of broccoli because that's what I had. Very versatile base recipe for a pasta salad. Highly recommend.

John Zabrenski

Made this salad for Memorial Day, but substituted red cabbage for the radicchio. It was the star of the cookout! I will definitely be making it in the future.

peter

@Scott a lot of markets have olive bars now, that’s where the pepperdews were hiding in mine! Plus you can buy the right amount.

SullyCyn

This is one of the few NYT recipes I’ve made that failed to impress my husband, who basically said, “it was fine but no need to make it again.” It was ok, but there was nothing too distinctive about it. I made it as written. Not bad, just not great.

Erin

This was pretty fantastic. No raddichio or peppadews, so I swapped in a few handfuls of arugula and half a jar of roasted red peppers. I also tossed the broccoli in for the last 2 minutes with the tomatoes stop give them a chance to star softening, and added the arugula in the bowl with the hot veggies and pasta. I had everything ready to mix before the pasta finished boiling! This is my new potluck contribution!

Emma Ward

Delicious but of course most of us can’t just leave it alone! The tomatoes wilted so much added halved fresh ones. Pop of fresh color!

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Credits

By Amelia Rampe

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