Go Back
Pizza Pasta Salad

Pizza Pasta Salad

Get ready for a flavor explosion with this incredibly easy and satisfying Pizza Pasta Salad! It’s the perfect make-ahead meal for picnics, potlucks, or a quick weeknight dinner, blending all your favorite pizza toppings and flavors into a cool, delicious pasta salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Pasta Salad, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rotini pasta (or other short-cut pasta like penne or farfalle)
  • 1 cup chopped pepperoni
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped red onion
  • 1/4 cup sliced black olives
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup Italian salad dressing
  • 2 tablespoons mayonnaise
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • salt and black pepper to taste

Equipment

  • Large pot
  • Colander
  • Small Bowl
  • Large mixing bowl

Method
 

  1. Cook the rotini pasta in a large pot of salted water according to package directions until al dente. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and prevent it from sticking together. Let it drain completely in a colander.
    1 pound rotini pasta
  2. While the pasta is cooking, prepare your pizza toppings. Chop the pepperoni into small, bite-sized pieces. Shred the mozzarella cheese if you bought it in a block. Chop the green bell pepper and red onion finely. Slice the black olives and halve the cherry tomatoes.
    1 cup chopped pepperoni, 1 cup shredded mozzarella cheese, 1/2 cup chopped green bell pepper, 1/4 cup chopped red onion, 1/4 cup sliced black olives, 1/4 cup cherry tomatoes, halved
  3. In a small bowl, whisk together the Italian salad dressing, mayonnaise, dried oregano, and garlic powder until well combined and smooth. Season with salt and black pepper to your liking.
    1/4 cup Italian salad dressing, 2 tablespoons mayonnaise, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, salt and black pepper
  4. In a large mixing bowl, combine the drained and cooled pasta, chopped pepperoni, shredded mozzarella cheese, chopped green bell pepper, chopped red onion, sliced black olives, and halved cherry tomatoes.
    1 pound rotini pasta, 1 cup chopped pepperoni, 1 cup shredded mozzarella cheese, 1/2 cup chopped green bell pepper, 1/4 cup chopped red onion, 1/4 cup sliced black olives, 1/4 cup cherry tomatoes, halved
  5. Pour the prepared dressing over the pasta and vegetable mixture. Toss gently until all the ingredients are evenly coated.
    1/4 cup Italian salad dressing, 2 tablespoons mayonnaise, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, salt and black pepper
  6. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the Pizza Pasta Salad cold.

Notes

Properly storing your Pizza Pasta Salad will ensure it stays fresh and delicious for up to 3-4 days in an airtight container in the refrigerator.