Tri-color Pasta and Pepperoni Salad

Susan Bickta


This pasta salad is always a hit at family picnics. I usually follow my recipe, but if I don't have the exact ingredients, it's very easy to substitute. Make it your own by using your favorite vegetables, canned beans, Italian salad dressing, meat and cheese. I've already made it using cheese tortellini in place of some of the pasta. HINT: keep extra Italian dressing on hand as the pasta will soak up most of the dressing when it sets overnight.


★★★★★ 3 votes

20 Min
10 Min
Stove Top


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1 pkg
(12 ounces) pasta, tri-colored, cooked al dente as directed
1 can(s)
(6 ounces) large pitted black olives, drained and halved
1 can(s)
(15.5 ounces) cannellini beans, drained
green bell pepper, chopped
red bell pepper, chopped
orange bell pepper, chopped
1 c
sweet onion, chopped
2-3 large
roma tomatoes, chopped
2 small
zucchini, chopped
1/4 lb
sliced pepperoni, chopped
1/2 c
grated parmesan cheese
1 tsp
italian seasoning
1/4 tsp
1 bottle
(16 ounces) italian salad dressing

How to Make Tri-color Pasta and Pepperoni Salad


  • 1Cook pasta al dente according to package directions. Drain and set aside.
  • 2Meanwhile, in a LARGE bowl, combine the olives, beans, green pepper, red pepper, orange pepper, onion, tomatoes, zucchini, pepperoni, Parmesan cheese, Italian seasoning and salt. Mix well. Add the cooked pasta and pour the dressing over all. Toss gently to coat all.
  • 3Cover and refrigerate for at least 2 hours, or until chilled.

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About Tri-color Pasta and Pepperoni Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Italian

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