Pepperoni-Artichoke Pasta Salad Recipe
Pepperoni-Artichoke Pasta Salad Recipe photo by Taste of Home
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Pepperoni-Artichoke Pasta Salad Recipe

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Everyone loves a good pasta salad, and this one will make ’em feel like you fussed. Convenient store-bought dressing, artichoke hearts, olives, pepperoni and mozzarella cubes give it extra flavor and flair. —Clara Coulson Minney, Washington Court House, Ohio
Recommended: Pizza-Flavored Recipes
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 cup uncooked bow tie pasta
  • 1 cup cubed part-skim mozzarella cheese
  • 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 ounces sliced pepperoni
  • 1 small red onion, halved and sliced
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped green pepper
  • 1/2 cup Italian salad dressing

Nutritional Facts

3/4 cup: 270 calories, 18g fat (6g saturated fat), 22mg cholesterol, 840mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 11g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mozzarella cheese, artichokes, olives, pepperoni, onion, Parmesan cheese and green pepper.
  2. Drain pasta and rinse in cold water. Add to salad. Drizzle with salad dressing and toss to coat. Chill until serving. Yield: 6 servings.
Originally published as Pepperoni-Artichoke Pasta Salad in Simple & Delicious February/March 2012, p62

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fantasticdreambird User ID: 7470348 226156
Reviewed May. 10, 2015

"This is really a family pleaser! Don't know why someone would give it only 4 stars when they did not follow the recipe but made substitutions that were not all that great obviously. Wish people would rate the recipe as it is rather than misleading me."

bjsilve0 User ID: 172187 82096
Reviewed Aug. 1, 2013

"When your man raves about a salad to others, you know it is fantastic and it was!"

mamamarie User ID: 568814 68166
Reviewed Jul. 18, 2013

"Made this for my husband and I, but with some changes. Used artichokes in olive oil, no pepperoni, used red, yellow & green peppers, did not chop artichokes---left in "chunks", used olive oil & balsamic vinegar."

erinalina User ID: 6731900 207697
Reviewed Jul. 2, 2013

"I love making this for lunches. I make one batch and can stretch it out all week. Try making it with pepper jack cheese instead of mozzarella for a little kick!"

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