Plant-based Pepperoni Pasta Salad
This Plant-Based Pepperoni Pasta Salad is the perfect quick and flavorful dish to bring to your next spring picnic or summer potluck. Packed with smoky vegan pepperoni and fresh veggies, then tossed in a zesty Italian dressing, this bold and colorful pasta salad is a crowd-pleaser that’s super easy to make—and even easier to customize.
I’ve made this pasta salad two days in a row now, and I’m already planning my next batch. It’s one of those dishes that feels like comfort food but still checks all the boxes: quick, fresh, bold, and totally customizable. This will be one that I make several times while on our camping trips. I don’t like spending a lot of time cooking so anything that we can throw together and grab from the fridge when needed works for me!
I’m my mom’s personal vegan chef, and this pepperoni pasta salad was one of the meals I made for her this week. It’s ridiculously easy to throw together, and even easier to tweak depending on what you have in your fridge. I also whipped up a batch this morning for an older friend who just got out of the hospital. I wanted her to have something delicious and filling that she could just pull from the fridge without having to heat up.
Pepperoni Pasta Salad Ingredients
- Pasta – Rotini, fusilli, or penne work best. Use gluten-free pasta if needed! I love using Tri-Colored Pasta for extra color!
- Vegan pepperoni – Store-bought or homemade
- Veggies – Cherry tomatoes, red onion, roasted red peppers, black olives, and marinated artichoke hearts for bold flavor and color.
- Vegan cheese – I like Vevan or Daiya cheddar shreds. Mozzarella-style shreds work great too. Or, marinate some tofu cubes in a little of the Italian dressing—just be sure to make an extra batch of dressing if you go that route!
- Fresh herbs – Basil and/or parsley
- Dressing – Use your favorite store-bought Italian or whip up the homemade one included below—it’s zesty, creamy, and so good!
The pepperoni in this version is homemade—thanks to the Vegan for Everyone cookbook from Sea Salt & Cinnamon. I made a double batch earlier this week. My husband loves vegan pepperoni pizza so I like to keep some in the freezer to make it easy — especially with camping season coming up! But you can absolutely keep it simple and use your favorite store-bought vegan pepperoni. Sweet Earth and Field Roast both work beautifully.
Let’s talk about the homemade Italian dressing! You can keep it easy with your favorite bottled Italian dressing, but I have to say—this homemade version is my go-to. It’s full of flavor, and when you blend it in a small blender cup, it gets super creamy. I love having a jar of it in the fridge for quick salads when I don’t have much time to cook. Another one that I’ll keep on hand for camping meals. It also makes a great drizzle over roasted veggies or grain bowls.
When I eat pasta salad, I like to pile it on top of a bed of chopped romaine and kale to add more freshness, crunch, and veggies. If I’m enjoying it as a full meal, I’ll often throw in toasted pine nuts and Greek-seasoned chickpeas or marinated tofu for an extra layer of flavor and protein.
I also love tossing in a handful of fresh herbs—usually basil and/or parsley. They brighten up the flavors, add a pop of color, and are great for overall health and wellness. Fresh herbs like these are excellent for digestion and can bring a nourishing, vibrant touch to just about any dish.
Everything in this recipe is just a guideline—add more or less of what you like, swap in your favorite veggies, and get creative with the mix-ins. Toss in sun-dried tomatoes, marinated tofu, or a handful of fresh herbs. You really can’t go wrong.
Variations to Try
- Greek-seasoned chickpeas – Add a protein boost and extra flavor
- Marinated tofu cubes – Soak in Italian dressing for a tangy, satisfying bite
- Toasted pine nuts – For crunch and a nutty finish
- Serve over a bed of greens – Chopped romaine, kale, or spinach adds freshness and texture
- Swap the cheese – Use vegan feta, mozzarella-style shreds, or skip it altogether
- Add sun-dried tomatoes or capers – For a briny, savory kick
Did you make my Pepperoni pasta salad? Let me know what you think in the comments!
Pepperoni Pasta Salad with Homemade Italian Dressing
Ingredients
For the Pasta Salad
- 12 oz pasta rotini, fusilli, or penne; use gluten-free if needed
- 1 cup cherry tomatoes halved
- 1/2 cup black olives sliced
- 3/4 cup roasted red peppers chopped
- 1/4 cup red onion finely chopped
- 1/2 cup vegan pepperoni brands like Sweet Earth, Field Roast, or homemade
- 1/2 cup marinated artichoke hearts chopped
- 1/2 cup vegan cheddar shreds I prefer Vevan or Daiya
- 1/4 cup fresh basil &/or parsley chopped
- 2 tbsp capers optional, for extra briny flavor
For the Homemade Italian Dressing
- 1/4 cup extra virgin olive oil
- 2-3 tbsp red wine vinegar depending on tanginess
- 1 tbsp fresh lemon juice
- 1 tsp maple syrup or agave balances acidity
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes optional for spice
Instructions
Pasta Salad
- Cook the pasta according to package instructions until al dente then drain and rinse under cold water to stop it from cooking longer.
- If you have time, cook the pasta the day before then put in the fridge to cool overnight.
- While the pasta cools, chop all the veggies and slice the vegan pepperoni.
Assemble the Salad
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, olives, roasted red peppers, cucumber, red onion, vegan pepperoni, artichoke hearts, sun-dried tomatoes, and capers.
- Add the vegan cheese and fresh herbs.
- Pour the homemade Italian dressing over the salad and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Garnish with extra fresh herbs before serving.
Make the Dressing
- In a small jar, shake together all the dressing ingredients. Or, for a creamier dressing, blend together in small blender cup.
- Taste and adjust seasoning if needed.
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