Pepperoni & Bell Pepper Pasta Salad

Pepperoni & Bell Pepper Pasta Salad

Two funny things about this recipe.

1: This is our very favorite pasta salad recipe of all time…and I don’t know why I’ve never blogged it before???  I had a reader email me and ask me to send my favorite pasta salad, so I immediately went to send her this one…and it wasn’t on my blog.  What?  What?  How is that possible???  We make it ALL.THE.TIME.

2: I couldn’t decide what to name this one because we always call it “Cheryll’s Pasta Salad”.  My mother-in-law, Cheryll, has been making this for yearssssss and now, we all make it.  If I want someone to bring it to a potluck at my house, I refer to it as Cheryll’s Pasta Salad…but I didn’t think you would understand what that meant, so I changed it (for today only) to Pepperoni & Bell Pepper Pasta Salad, but you may also affectionately call it Cheryll’s Pasta Salad too 🙂 .

Friends, we eat this as a side dish, as lunch, we make big batches and have it as leftovers…it’s so simple, so flavorful and absolutely so delicious.  Shame on me for not sharing it sooner because you will all love it.

Thank you, Cheryll!!!

This recipe makes enough to serve at least four to six for an entree or even more for a side.

Shopping List
1 pound of cooked and cooled pasta (Cheryll always uses the tri-color rotini)
1 package of pepperoni (we use turkey pepperoni), halved
2 yellow bell peppers, chopped
1 pint of cherry tomatoes, halved
1 bottle of Catalina dressing (you might not use all, just as much as you like)
grated Parmesan cheese to garnish
ground pepper

First make sure you cook your pasta to al dente, then run it under cold water to stop the cooking process. Drain off all the water and then place your pasta in a large bowl.  Next, add in your pepperoni, yellow bell peppers, cherry tomatoes and Catalina dressing.  Use as much or as little dressing as you like.  (If you want to keep this vegetarian, omit the pepperoni and add in another veggie or green bell peppers work great too!).  Toss everything together and then garnish with a big sprinkle of Parmesan cheese and a big pinch of ground pepper.  Cover and refrigerate at least two hours before serving.

That’s it!

It’s the peppers, pepperoni and that Catalina dressing that really make it pop.  Trust me…you will make this one over and over again!

Print Friendly, PDF & Email
  • Charmaine Ng | Architecture & Lifestyle Blog May 16, 2019 at 4:53 am

    Yummm, tomato-based pastas are my favourite! This looks so good, love the colourful addition of the bell peppers! 🙂

    Charmaine Ng | Architecture & Lifestyle Blog

  • Sheaffer Sims May 16, 2019 at 5:37 am

    YUM!!! What a perfect salad to keep in the fridge over the summer! I would eat this for days and be so happy.

  • Narci May 16, 2019 at 5:42 am

    This looks fantastic!!

  • Melissa May 16, 2019 at 6:55 am

    I haven’t seen organic Catalina. Have you tried another type of dressing with this recipe?

    • Mix and Match Mama May 16, 2019 at 6:58 am

      I haven’t because we love the Catalina, but I bet French would be delish too!

  • Alexis deZayas May 16, 2019 at 7:44 am

    Totally making a batch of this to have for easy lunches! Yum!!

  • MelanieL May 16, 2019 at 9:09 am

    Ahh! I love your pasta salads!! I get really excited every time you post a new one. I can’t wait to give this one a try!

  • Leah Garry May 16, 2019 at 10:11 am

    We make a very similar but instead use Kraft Zesty Italian and in addition to what you do above we add little cubes of colby jack cheese and McCormick Salad Supreme Seasoning. It is our favorite and we serve all the time to guests! So much love for the salad! You must try this version! That seasoning takes it up a notch!

  • Lois Hilty May 16, 2019 at 11:59 am

    How many ounces of pepperoni do you use? Thanks.

    • Mix and Match Mama May 16, 2019 at 1:26 pm

      Typically about 5 oz.

  • Laci May 16, 2019 at 1:02 pm

    I love pasta salad!

  • Eryn McNearney May 17, 2019 at 4:28 am

    I make a similar one but use Italian dressing instead, and add some roasted red peppers! It’s a family favorite at our house too!

  • Ashley May 18, 2019 at 10:56 am

    I just made this! So far, I have put 1/2 cup of Catalina dressing in it. It is refrigerating now. How much do you PREFER in your salad? Thanks!

    • Mix and Match Mama May 19, 2019 at 5:39 am

      About 8 ounces! Enjoy!!

  • Kristen May 27, 2019 at 7:49 pm

    Made this to bring to a bbq yesterday and it was a big hit! Thanks for the delicious recipe 🙂

    • Mix and Match Mama May 28, 2019 at 5:12 am

      Yay!! I’m so happy to hear that!!!

  • Tiffani May 29, 2019 at 6:31 pm

    Is there a certain brand of Catalina that you like to use?

    • Mix and Match Mama May 30, 2019 at 4:40 am

      Hmmm…no. I was just thinking, and I don’t really buy a specific one.

  • Jess W May 31, 2019 at 12:27 pm

    Made this last night finally and it’s so yummy! We love black olives, so added sliced black olives to it.

    • Mix and Match Mama May 31, 2019 at 3:04 pm