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Pizza pasta salad is a fun twist on two family favorites! It is packed with pepperoni, mozzarella, fresh veggies, and a tangy pizza dressing. Switch up your usual pasta salad with this easy, flavor packed recipe.
A Pizza Lover’s Dream in Salad Form
- All your favorite pizza flavors in one bowl: Pepperoni, mozzarella, veggies, and a zesty pizza-style dressing make every bite taste like a loaded slice.
- One bite and people are hooked: I could not stop talking about how good this is. The sauce has so much flavor and makes this pasta salad stand out.
- Great for feeding a crowd: It makes a big batch, travels well, and tastes great fresh or straight from the fridge.
Ingredients Needed
- Pizza Add-Ins: Mix in your favorite toppings like banana peppers, salami, or mushrooms for more flavor and texture.
- Pasta Shapes: Any short pasta works well. Bowtie and penne are both great options. Cook the pasta until al dente, since the time may change based on the shape.
- Pepperoni Swap: Mini pepperoni is nice, but regular pepperoni works great too. Just slice it into smaller pieces before adding it.
How to Make Pizza Pasta Salad
Make this pizza pasta salad when you want something more fun than the same old classic version. It is colorful, full of flavor, and easy to throw together. Just cook the pasta, whisk the dressing, toss it all in a bowl, and enjoy!
- Pasta: Cook the rotini pasta in a large pot until al dente. Drain it, rinse it with cold water, then drain it well again. Set it aside.
- Add: Add the cooled pasta, pepperoni, mozzarella cheese, tomatoes, bell pepper, olives, and red onion to a large bowl.
- Dressing: Whisk together the olive oil, pizza sauce, red wine vinegar, parmesan, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper.
- Toss and Serve: Pour the dressing over the salad and toss until everything is coated. Serve it right away or chill it until you are ready to eat.
Must Have Tools For This Recipe
- Large Serving Bowl: Gives you plenty of room to toss the pasta, toppings, and dressing.
- Whisk: Blends the dressing until it is smooth and mixed well.
- Knife: Chops all of the ingredients into bite sized pieces.
- Cutting Board: Gives you a sturdy surface for chopping the ingredients.
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Pasta Salad
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In a large pot, cook 1 pound rotini pasta al dente according to package directions. Drain the pasta and rinse with cold water. Drain well and set aside.
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In a large bowl, combine cooked pasta, 1 cup mini pepperoni, 8 ounces cubed mozzarella, 1 cup halved cherry tomatoes, 1 diced green bell pepper, 1 (2.5-ounce) can sliced black olives, and ½ small diced red onion.
Dressing
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In a medium-sized bowl, whisk together 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 red pepper flakes, and salt and pepper to taste.
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Pour the dressing over the pasta salad and gently toss to coat the ingredients well. Serve immediately or chill until ready to serve.
- Leftovers: Store in an airtight container in the fridge for up to 5 days.
- Make Ahead: This pasta salad keeps well. Make up to 48 hours in advance. Reserve some of the dressing to add and toss right before serving.
Calories: 515kcalCarbohydrates: 47gProtein: 18gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 39mgSodium: 537mgPotassium: 325mgFiber: 3gSugar: 3gVitamin A: 444IUVitamin C: 18mgCalcium: 201mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More of My Favorite Pasta Salads
When it gets hot outside, I am all about the pasta salad! Try some of my favorites and let me know which ones you like best!
