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Easy Pizza Pasta Salad

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A fun and flavorful twist on pizza, this pasta salad combines rotini pasta, pepperoni, mozzarella, vegetables, and a zesty homemade Italian dressing, making it a perfect dish for casual dinners or gatherings.

Ingredients

1 lb. dry rotini pasta

1 cup sliced pepperoni, cut in half

1½ cups cherry tomatoes, halved or quartered

1 green bell pepper, chopped

½ of a red onion, sliced thin

1 6oz. can sliced black olives, drained

8 oz. mozzarella pearls (or fresh mozzarella cut into small cubes)

¼ cup fresh basil, sliced thin

Grated parmesan (optional)

For the zesty Italian dressing:

½ cup olive oil

½ cup red wine vinegar

3 garlic cloves, minced

1½ Tbsp Italian seasoning

1 tsp salt

½ tsp black pepper

½ tsp red pepper flakes

Instructions

  1. Cook the rotini pasta according to the package instructions. Once done, drain the pasta and set it aside to cool.
  2. In a large mixing bowl, combine the cooked pasta, sliced pepperoni, cherry tomatoes, green bell pepper, red onion, black olives, and mozzarella pearls.
  3. In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes until well combined.
  4. Pour the dressing over the pasta salad and toss everything together until evenly coated.
  5. Add fresh basil and mix again.
  6. If desired, top the salad with grated parmesan for extra flavor.
  7. Chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.

Notes

Storage: This pasta salad can be stored in the fridge for up to 3 days in an airtight container.

Reheating: Best served chilled, but can be gently reheated if preferred warm.

To make this dish vegetarian, omit the pepperoni and add more veggies like cucumbers, roasted red peppers, or artichokes.

For a spicier version, increase the red pepper flakes or use spicy pepperoni.

To make it gluten-free, use gluten-free pasta.

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