Go Back

Pizza Pasta Salad

Pizza salad flavor in a pepperoni pasta salad loaded with mozzarella, olives, peppers, and cherry tomatoes, tossed with Italian dressing. Chilled after mixing for a sturdy, pizza-inspired bite that’s easy to serve as a party salad.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Rotini pasta
  • 1 lb rotini pasta
Pepperoni
  • 2 cup pepperoni slices
Mozzarella
  • 2 cup mozzarella cheese
Vegetables & extras
  • 1 cup cherry tomatoes
  • 1 cup green bell pepper
  • 0.5 cup black olives
  • 0.5 cup red onion
Dressing & seasonings
  • 1 cup Italian dressing
  • 0.25 cup Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Bring water to a boil in a Dutch oven, then cook rotini pasta according to package directions. Drain and rinse with cold water until the pasta feels cool to the touch.
Build the pizza pasta salad
  1. Combine pasta, pepperoni slices, mozzarella cheese, cherry tomatoes, green bell pepper, black olives, and red onion in a large bowl. Mix until the ingredients are evenly distributed.
  2. Add Italian dressing, Parmesan cheese, Italian seasoning, and garlic powder to the bowl. Toss until everything is well coated and glossy.
Chill and serve
  1. Refrigerate the salad for at least 2 hours. Cover and chill until firm, then toss again right before serving.
  2. Serve chilled. Give the salad one final gentle toss so the dressing coats the pasta evenly.

Notes

For the best texture, rinse the pasta thoroughly with cold water so it doesn’t clump, then refrigerate long enough for the Italian dressing to sink in. Store covered in the refrigerator for up to 3 days; do not freeze for best pasta texture. For a lighter option, use reduced-fat mozzarella and light Italian dressing.