Creamy One Pot Pepperoni Pasta Salad

The ultimate summertime pasta salad. This dish comes together quick. Simply toss the pasta in a pot with broth, Italian seasoning and cream cheese, then bring to a boil and toss with fresh veggies and pepperoni once cool. It’ll be the first dish to disappear at your next potluck, guaranteed.


15 minutes


15 minutes






  • 1 8-ounce box rotini pasta
  • 3 cups vegetable broth
  • 8 ounces cream cheese
  • 1 (6 ounce) Italian dressing mix
  • 1 cucumber, peeled and diced
  • 1 bunch scallions, finely diced
  • 1 package (3.8 ounces) pepperoni, cut in half
  • ¾ cup fresh corn kernels
  • 1 can (3.8 ounces) Lindsay California Black Olives, sliced
  • 1 teaspoon smoked paprika


  • 1

    Add pasta, broth, cream cheese and Italian dressing to a large pot. Cover and bring to a boil, then turn heat to medium-low and stir every 1-2 minutes until pasta is tender, about 12 minutes.

  • 2

    Remove from heat, transfer to a large Good Cook ceramic serving bowl. Refrigerate until cool.

  • 3

    Once cool, toss pasta with cucumber, scallions, pepperoni, corn and olives. Sprinkle with paprika.

  • 4

    Serve immediately, or refrigerate overnight.

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