Pin This Hot Honey Pasta Salad is the ultimate crowd-pleaser for summer gatherings. Sweet honey and a little heat from red pepper flakes make the dressing utterly craveable, coating every curly piece of pasta while juicy tomatoes, creamy mozzarella, peppery arugula, and pepperoni slices bring fun flavors and vibrant colors. It is my go-to when I only have twenty minutes before a potluck but want something that tastes extra special.
Last Fourth of July I whipped this up for unexpected guests and every bite vanished by sundown. The leftovers also made a perfect lunch with grilled chicken for me and my kids next day.
Ingredients
- Light olive oil: brings silkiness and helps the dressing coat all the noodles choose fresh and mild oil for subtle flavor
- Honey: adds top-note sweetness that balances heat local honey is best for freshness and floral taste
- Lemon juice: makes everything pop so use fresh-squeezed lemons for brightness
- Dried oregano and dried thyme: give a savory backbone make sure they are vibrant in color and aromatic
- Red pepper flakes: bring that signature gentle heat use a little less if serving spice-sensitive friends
- Garlic powder and onion powder: create a savory depth not just sharpness check yours for freshness by scent
- Salt and pepper: round out and balance all the flavors use flaky salt and grind pepper fresh if possible
- Medium pasta shapes: like bowtie or penne hold onto dressing and mix-ins choose one with plenty of ridges
- Cherry tomatoes: provide juicy bursts of sweetness pick deeply colored firm tomatoes if possible
- Mozzarella pearls: offer little pockets of creaminess drain well for the smoothest texture
- Mini pepperoni slices: infuse each bite with zest and a little saltiness opt for high-quality mini slices no hard edges
- Baby arugula: gives a peppery lift find it bagged and look for crisp bright leaves
- Fresh basil: ties flavors together with an herbal lift use glossy deep green leaves sliced just before mixing
Instructions
- Prepare the Pasta:
- Boil your pasta in salted water as directed on the package until tender but not mushy. Check for doneness by tasting a piece before draining. Drain and rinse under cool water to stop the cooking process and keep it from melting your salad greens.
- Make the Hot Honey Dressing:
- While pasta is cooking measure light olive oil honey lemon juice dried oregano dried thyme red pepper flakes garlic powder onion powder salt and pepper into a large bowl. Whisk briskly until the honey completely dissolves and the mixture looks glossy and emulsified. This is the flavor-packed base of your salad.
- Dress the Pasta:
- Add your mostly cooled pasta to the bowl of dressing. Use a big spoon to toss until every noodle is shiny. Take time to fold it and make sure no dressing pools at the bottom.
- Add the Veggies and Cheeses:
- Gently add cherry tomatoes mozzarella pearls mini pepperoni baby arugula and fresh basil. Fold the mixture until everything looks evenly distributed but be gentle so the mozzarella and greens do not break apart.
- Chill and Finish:
- Cover the salad and pop it in the fridge for at least two hours if possible. This melds flavors and makes the salad taste even better. Serve chilled with a few extra basil leaves for garnish if desired.
Pin Basil is my favorite here the fragrance takes me back to tending my mom's backyard herb pots every summer. I still snip my basil right before slicing it in so every bowl smells like sunshine and fresh earth.
Storage Tips
Keep leftovers tightly covered in the fridge. The pasta absorbs dressing as it sits so if making ahead hold off on adding arugula until the day you serve. Toss with a splash of olive oil just before serving to bring back glossiness if needed.
Ingredient Substitutions
Swap in cooked rotini if you have it or even whole wheat pasta for more fiber. Veggie slices can stand in for pepperoni or leave it out altogether for a vegetarian version. Fresh spinach works for arugula though the flavor is milder.
Serving Suggestions
I love setting this pasta salad out with grilled chicken drumsticks or skewers and a big icy pitcher of lemonade. At picnics I serve from a chilled cooler in wide bowls. Garnish with extra basil leaves and scatter more mozzarella pearls for a festive touch.
Cultural Roots
Hot honey has deep roots in Italian American kitchens but this salad takes inspiration from trending pizza toppings combining them in pasta form. It is an American classic reimagined for the sunny months when salads shine and pepperoni gets a playful role.
Seasonal Adaptations
Add roasted corn or grilled zucchini during midsummer Try heirloom tomatoes cut in wedges during peak season Go with roasted squash cubes if serving in early autumn
Success Stories
Friends always ask for this recipe after potlucks and my sister texted me a photo of her empty bowl with just a handful of basil left. It travels well and looks impressive in any serving dish.
Freezer Meal Conversion
While this does not freeze well fully assembled you can make the dressing and keep it in a jar in the freezer. Thaw overnight in the fridge and toss with fresh pasta and ingredients for super fast prep on busy days.
Pin This bright pasta salad is sure to wow every guest at your next barbecue or picnic. For best flavor, always use the freshest basil and serve well-chilled.
Recipe FAQ
- → What type of pasta works best?
Bowtie or penne pasta hold the dressing well and provide plenty of surface area for the ingredients to cling to.
- → Can this be made ahead of time?
Yes! Prepare and combine dressing, pasta, and other mix-ins except arugula. Add arugula just before serving for freshness.
- → How spicy is the hot honey dressing?
The heat is adjustable by using more or less red pepper flakes, making it easy to suit your spice preference.
- → Are there any substitutes for mini pepperoni?
Try sliced salami, turkey pepperoni, or omit for a vegetarian version if preferred.
- → What cheeses work if I don't have mozzarella pearls?
Diced fresh mozzarella, bocconcini, or even small cubes of provolone can be used as alternatives.
- → How long does it keep in the fridge?
Stored in an airtight container, leftovers stay fresh up to three days. Add fresh greens before serving if possible.