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+ servings

Fried Pepperoni Chopped Italian Salad

A salad where pasta and salad can coexist. This Fried Pepperoni Chopped Italian Salad is a MUST TRY on your next family pizza night or any night where you need a big salad. A lettuce blend that is loaded with meats, cheeses, vegetables, and finished up with a crunchy mini pepperoni topping.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, lunch, Salad
Cuisine Italian
Servings 6 people


  • 1 5oz bag Hormel pepperoni minis
  • 1 cup Ditalini pasta uncooked
  • butter lettuce & radicchio blend
  • romaine lettuce chopped
  • salami cubed
  • Asiago cheese cubed
  • red onion chopped
  • cherry tomatoes sliced
  • Olive Garden Italian Dressing
  • peperonicini
  • Parmesan cheese freshly grated


  • Air fry pepperoni minis for 12-15 minutes until crispy. Pat with a paper towel to remove any additional grease.
  • Prepare a pot with salted water. Cook Ditalini noodles according to package. Drain and rinse with cold water so help cool off the pasta.
  • While the pepperoni and pasta are cooking. Prepare other salad ingredients. Wash lettuce, cut up cherry tomatoes, red onion, peperonicini, salami, and Asiago cheese.
  • Add lettuce to the bottom of a large bowl.
  • Add cherry tomatoes, red onion, peperonicini, salami, Asiago cheese cubes, and pasta on top of the lettuce mixture. Stir to combine.
  • Add fried pepperonis and freshly grated Parmesan cheese.
  • Gradually add Italian dressing and toss to coat. Serve with additional peperonicinis on the side.
Keyword fried pepperoni salad, italian, italian chopped salad, salad, salad week
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