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Pizza pasta salad A fun twist on two family favorite foods.! Loaded with pepperoni, mozzarella, fresh vegetables, and tangy pizza dressing. Switch up your usual pasta salad with this easy and flavorful recipe.
A pizza lover’s dream in salad form
- All your favorite pizza flavors in one bowl: Pepperoni, mozzarella, vegetables, and intense pizza-style dressing make each bite taste like a slice.
- One bite and people are hooked. I couldn’t stop talking about how good this was. The sauce is so delicious that it really makes this pasta salad stand out.
- Great for feeding a crowd: It makes a big batch, travels well, and tastes great fresh or straight out of the fridge.
materials needed
- Pizza Additional Features: Mix in your favorite toppings like banana peppers, salami, mushrooms, etc. for added flavor and texture.
- Pasta Shapes: Any short pasta goes well. Bowtie and penne are both great options. The time may vary depending on the shape of the pasta, so boil until al dente.
- Pepperoni Swap: Mini pepperoni is good, but regular pepperoni is also good. Cut into small pieces before adding.
How to Make Pizza Pasta Salad
Make this pizza pasta salad when you want something more fun than the same classic version. It’s colorful, full of flavor, and easy to throw together. Cook the pasta, whisk the dressing, toss it all in a bowl and enjoy!
- pasta: In a large pot, boil the rotini pasta until al dente. Drain the water, rinse with cold water, and drain well again. Set it aside.
- add: In a large bowl, combine cooled pasta, pepperoni, mozzarella cheese, tomatoes, bell peppers, olives, and red onion.
- dressing: Combine olive oil, pizza sauce, red wine vinegar, Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper.
- Throw and serve: Pour the dressing over the salad and toss until everything is coated. Serve right away or chill until ready to eat.
You must have the tools needed for this recipe.
- Large serving bowl: Provides ample space for pasta, toppings, and dressing.
- whisk: Mix dressing until smooth and well combined.
- knife: Cut all ingredients into bite-sized pieces.
- cutting board: Provides a sturdy surface for compacting ingredients.
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pasta salad
Boil it in a large pot. 1 pound rotini pasta Al dente according to package directions. Drain the pasta and rinse with cold water. Drain well and keep aside.
Put the boiled pasta in a large bowl, 1 cup mini pepperoni, 8 ounces cubed mozzarella, 1 cup cherry tomatoes cut in half, 1 green bell pepper, chopped, 1 (2.5 ounces) thinly sliced black oliveand ½ small diced red onion.
dressing
Mix together in a medium bowl. ½ cup olive oil, ½ cup pizza sauce, ¼ cup red wine vinegar, ¼ cup grated Parmesan cheese, 2 teaspoons Italian seasoning, ½ teaspoon garlic powder, 1 pinch of red pepper powderand salt and pepper gustation.
Pour the dressing over the pasta salad and toss lightly to coat the ingredients. Serve immediately or chill until ready to serve.
- remain: Store in an airtight container in the refrigerator for up to 5 days.
- Stay ahead: This pasta salad keeps well. Book up to 48 hours in advance. Reserve the dressing to add and toss just before serving.
calorie: 515caloriecarbohydrate: 47gprotein: 18gprovince: 28gSaturated Fat: 9gPolyunsaturated fat: 3gMonounsaturated fat: 15gTrans fat: 0.2gCholesterol: 39mgsodium: 537mgpotassium: 325mgfiber: 3gsugar: 3gVitamin A: 444IUVitamin C: 18mgcalcium: 201mgsteel: 2mg
Nutritional information is automatically calculated and should only be used as estimates.
More of my favorite pasta salads
When the weather gets hot, I crave pasta salad! Try out some of my favorites and let me know what you like best!
