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This Pepperoni Pasta Salad is simple to prepare and bursting with Italian flavors, featuring lower-carb Fiber Gourmet Light Pasta. You can also explore other pasta options in the recipe, such as pepperoni, tomatoes, olives, green onions, chopped basil, and Parmesan cheese!
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This Pepperoni Pasta Salad recipe has been updated for a few reasons, and I hope you enjoy the new version as much as we did. Initially made with Palmini low-carb pasta, we have now recreated this recipe with Fiber Gourmet Light Spaghetti for a more authentic pasta experience. Whether you choose Palmini Pasta, regular spaghetti, or Fiber Gourmet Light Spaghetti, this flavorful salad with pepperoni, tomatoes, olives, green onions, basil, and Parmesan cheese is a delicious option!
For pepperoni enthusiasts, this pasta salad is a fantastic choice for a summer potluck or family dinner. Regardless of your pasta preference, I hope you have a wonderful time trying out this recipe!
What ingredients do you need for this recipe?
(This is just a list of ingredients; please refer to the complete printable recipe below for exact amounts.)
What is Fiber Gourmet Light Pasta?
Fiber Gourmet Light Pasta is a high-fiber wheat pasta made in Italy that comes in various shapes like Penne, Rotini, Spaghetti, and Elbows. While slightly pricier, this pasta tastes just like traditional wheat pasta but with higher fiber content, reducing net carbs. If you’re a fan of this pasta, you can explore other recipes where we’ve used it!
How many carbs are in Pepperoni Pasta Salad with Fiber Gourmet Pasta?
When made with Fiber Gourmet Light Spaghetti, this salad contains 18.3 net carbs per serving and 8 grams of protein when served as a side dish.
More pasta options for Pepperoni Pasta Salad?
If you prefer a low-carb alternative, you can use Palmini Low-Carb Linguini, which has less than 5 net carbs and is gluten-free. Alternatively, you can also opt for regular spaghetti if you’re not concerned about carbs!
Can you use regular pepperoni for this pasta salad?
If you don’t have mini-pepperoni on hand, regular pepperoni cut into halves or quarters can be used as a substitute in this salad.
Tips for making Pepperoni Pasta Salad:
(These are just a few key steps for the recipe; please refer to the complete printable recipe below for detailed instructions. These tips are for Fiber Gourmet Light Spaghetti or regular spaghetti. Instructions with Palmini Pasta are provided at the end of the recipe.)
- The first photo showcases the Fiber Gourmet Light Spaghetti preferred for this recipe.
- Break spaghetti noodles into smaller pieces for easier mixing.
- Cook the Fiber Gourmet Light Spaghetti according to package instructions.
- Drain the cooked spaghetti well in a colander.
- Prepare cherry tomatoes, olives, green onions, and basil while the spaghetti is cooking.
- Adjust the amount of regular pepperoni to match the mini-pepperoni quantity used in the recipe.
- Grate or measure the Parmesan Cheese.
- Whisk the dressing ingredients together and mix in the chopped basil.
- Combine drained pasta with the dressing in a large bowl, ensuring the spaghetti is evenly coated.
- Gently fold in the tomatoes, pepperoni, olives, and green onions.
- Add 6 tablespoons of Parmesan cheese to the salad.
- Season with salt and pepper to taste, and sprinkle the remaining Parmesan cheese on top.
- Serve the Pepperoni Pasta Salad at room temperature or chilled, with additional Parmesan cheese available at the table.
Make it a part of a Low-Carb Summer Meal:
Pair the Pepperoni Pasta Salad with one of these low-carb summer main dishes for a delightful meal:
More Tasty Salads for Summer Dinners:
For additional summer dinner salad ideas, check out our collection of Favorite Keto Summer Salads!
Ingredients
- 8 oz. package Fiber Gourmet Light Spaghetti
- Water + 1 tsp. salt for cooking pasta
- 1 cup sliced cherry tomatoes
- One 6.5 oz. can sliced olives
- One 5 oz. package mini pepperoni
- 1/3 cup sliced green onions
- 1/2 cup coarsely grated Parmesan
- 1/2 cup chopped fresh basil
- 1/3 cup Newman’s Own Classic Oil and Vinegar Dressing (see notes)
- 1/2 tsp. Italian Herb Seasoning
- 1/2 tsp. garlic powder
- Salt and fresh-ground black pepper to taste
Instructions
- Break spaghetti noodles in half or thirds to make it easier to mix the salad.
- Bring a pot of water to a boil, add salt, and cook the Fiber Gourmet Light Spaghetti at a low simmer for the 14 minutes it says on the package. Then test to see if the pasta is as done as you prefer. (In Utah where it’s high altitude, I need to cook it about 5 minutes more for al dente. For regular spaghetti, cook according to package directions.)
- When the spaghetti is done, drain it well in a colander placed in the sink.
- While spaghetti cooks, slice cherry tomatoes crosswise to make 3-4 round slices from each cherry tomato.
- Drain the sliced olives, slice green onions, and finely chop the fresh basil.
- The package of mini-pepperoni we used was about one cup, so if you’re using regular pepperoni, cut each pepperoni in half or quarters until you have about a cup.
- Grate or measure out the Parmesan Cheese
- Whisk together Paul Newman’s Classic Oil and Vinegar Dressing, Italian Herb Blend, and garlic powder to make the dressing. Then mix the chopped basil into the dressing.
- Transfer drained pasta to a large mixing bowl, and then mix the dressing into the drained pasta, making sure all the spaghetti is coated with dressing.
- Then gently mix in the sliced tomatoes, mini pepperoni, sliced olives, and green onions.
- Mix 6 tablespoons of the Parmesan cheese into the salad and season to taste with salt and fresh-ground black pepper.
- Sprinkle the rest of the Parmesan cheese over the top of salad.
- Pepperoni Pasta Salad can be served at room temperature or chilled, with more Parmesan to be added at the table if desired.
HOW TO MAKE THIS SALAD WITH PALMINI LOW-CARB PASTA:
- We used one can of Palmini Linguini for this recipe. Dump the linguini into colander and drain well.
- Then use Kitchen Shears and cut the linguini into half or in thirds.
- Bring a pot of water to a boil, add salt and linguine noodles, and cook at a low simmer for 5 minutes.
- Then drain cooked noodles well in a colander placed in the sink.
- Follow other directions as above to make the salad.
Notes
You can use any low-sugar vinaigrette to make the dressing for this salad.
This recipe is quite flexible, so if you prefer more pepperoni, olives, basil, or Parmesan you can increase any of those.
Recipe originally created by Kalyn and Kara when we were experimenting with Palmini Low-Carb Pasta. In 2025 this was updated to Pepperoni Pasta Salad made with Fiber Gourmet Light Spaghetti.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 336
Total Fat 24g
Saturated Fat 4.3g
Trans Fat 0g
Unsaturated Fat 19.4g
Cholesterol 7.5mg
Sodium 553mg
Carbohydrates 36g
Fiber 17.7g
Sugar 4.6