Pepperoni Pasta Salad

Pepperoni Pasta Salad

This recipe gives the ’90s broccoli pasta salad an elegant upgrade with the addition of ripe cherry tomatoes, chopped radicchio, pepperoni and a tangy, Italian-style honey vinaigrette. Most of the ingredients in this recipe can be prepared in the time it takes to boil and cook the pasta. Searing the tomatoes softens them until saucy, while the raw broccoli offers contrasting crunch. Wilting the radicchio in the skillet tempers any bitter notes and the chopped Peppadew peppers offer sweet heat. Served room temperature or chilled, this crowd-pleasing dish makes a great potluck or barbecue side, but it’s also perfect for a summer meal al fresco. You can make it vegetarian by swapping the pepperoni for vegan pepperoni, or try it with crispy chickpeas spiced with smoked paprika.

Yield: 6 to 8 servings (scant 12 cups)

Kosher salt (such as Diamond Crystal) and freshly ground black pepper

12 ounces rotini pasta

2 tablespoons plus ¼ cup extra-virgin olive oil, divided

12 ounces cherry tomatoes, halved if large

1 small head radicchio (about 8 ounces), halved, cored and cut into 1-inch pieces

¼ cup red wine vinegar

2 teaspoons honey

1½ teaspoons Dijon mustard

1 small garlic clove, finely grated

1 teaspoon dried oregano

1 small broccoli crown (about 8 ounces), cut into ½-inch pieces

3 ounces jarred Peppadew peppers, halved down center, then thinly sliced (about ½ cup sliced)

4 ounces pecorino or Parmesan, thinly shaved with a peeler, plus more for garnish

4 ounces sliced pepperoni (vegan, if desired), cut into quarters and separated

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cool water until no longer hot.

While the pasta cooks, heat a large cast-iron or other heavy skillet over high heat. When the skillet is very hot, add 2 tablespoons of olive oil and swirl the pan to coat. Add cherry tomatoes and cook, shaking the pan occasionally, until they char and burst, about 5 minutes. Turn off the heat, add the radicchio, season with salt and pepper, and gently toss until radicchio is wilted, about 1 minute more. If serving right away, transfer mixture to a medium bowl and place in the refrigerator to cool to room temperature.

Make the vinaigrette: In a small bowl or measuring cup, add the remaining ¼ cup olive oil plus the vinegar, honey, mustard, garlic, oregano, ½ teaspoon salt and pepper to taste. Whisk to combine.

Place the pasta, broccoli, Peppadews, pecorino, pepperoni, cooled radicchio-tomato mixture and the vinaigrette in a large serving bowl and toss until well combined. Season to taste with salt and pepper. Store, refrigerated, in an airtight container for up to 3 days, and serve chilled or at room temperature.