Pepperoni Salad

Pepperoni Salad Recipe

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Stephanie Dodd


I have been making this salad for quite some time and love it as it gets better the longer it sits. Although I prepare it mostly in the summer time, a lot of you reside in tropical areas and have summer like weather and this dish is great for potlucks, large groups, etc. as it makes a huge bowl. It does take a little time to prepare but it is worth it! I use a big Tupperware bowl! ENJOY


★★★★★ 1 vote

15 Min


  • 1 lb
    box medium shells
  • 1 c
  • 2/3 c
    cider vinegar
  • 1 tsp
  • 1 tsp
    garlic salt
  • 1 tsp
  • 1 small
    onion, diced
  • 2
    green peppers, diced
  • 3 - 4
    stalks celery, diced
  • 3
    tomatoes, cut into small chunks
  • 1/2 lb
    provolone cheese, diced
  • 1/2 lb
    pepperoni stick, sliced thin
  • 1 can(s)
    black olives, sliced
  • 1
    small jar green olives, sliced

How to Make Pepperoni Salad


  1. Cook shells and drain. While hot, mix oil, vinegar, salt, garlic salt, and oregano together. Pour over the shells. Let stand for two hours, stirring occasionally. Mix in the remainder of the ingredients and refrigerate overnight. Stir well before serving. I do not substitute any of the ingredients; be sure to use the provolone cheese. It really seems like a lot of work but isn't that difficult to prepare. ENJOY!

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About Pepperoni Salad

Course/Dish: Pasta Salads

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