Name: PIZZA PASTA SALAD
Prep time: 15 min
Total time: 15 min
Ingredients: 16 oz. rotini pasta; 1 cup pepperoni (diced); 1 can sliced olives (6.5 ounce) (drained); 1 cup mozzarella (cut into small pieces); ¼ cup Parmesan cheese; 1 cup tomatoes (diced); 1 bottle of Bernstein’s Restaurant Recipe Italian dressing; any other toppings you like ((green peppers, mushrooms, pineapple, canadian bacon, etc))

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Pizza Pasta Salad is easy to make and full of pepperoni, mozzarella cheese, olives and all of your other favorite pizza toppings. This cold pasta salad recipe is perfect for parties and potlucks or even just a simple weeknight dinner.

How to make Pizza Pasta Salad

Pizza Pasta Salad is so easy to make. Just start with cooked rotini and then add all of your favorite pizza toppings! Mozzarella cheese, pepperoni, olives, mushrooms, peppers are all wonderful in this salad. Add a bottle of Italian dressing and the salad is complete! If you prep all of the other ingredients while the noodles are cooking, the whole salad can be made in less than 15 minutes.

Cold pasta salad recipe with pepperoni, mozzarella, olives and other pizza toppings

Can pasta salad be made in advance?

Pizza Pasta Salad can be served immediately after making, but I actually prefer to make it a day in advance of serving so that the flavors have time to meld together. The salad becomes more flavorful if you make it in advance!

Pasta salad will stay good in the refrigerator for 3-4 days. I love making a batch at the beginning of the week and keeping it in the fridge for everyone to eat for lunch throughout the week. This is one dish that makes great leftovers – you don’t even have to heat them up!

Ingredients in Pizza Pasta Salad

Pasta – The recipe calls for 16 ounces of rotini, but you could use any other type of medium sized pasta (penne, bowties, etc).

Pepperoni – You will need about a cup of diced pepperoni. You can use mini pepperonis to save time!

Olives – To save time, use a small (6.5 oz) can of sliced olives. Make sure to drain the olives before adding to the pasta salad.

Mozzarella cheese – You could use shredded cheese, but the recipe calls for small pieces of mozzarella which I prefer. String cheese works great for this because it’s so easy to slice. If you use string cheese, you will need about 6-8 string cheeses.

Parmesan cheese – You can use fresh Parmesan or the shredded kind that comes in the green canister!

Tomatoes – You will need a cup of diced tomatoes. I usually leave these out since my family doesn’t really tomatoes, but sometimes I use cherry tomatoes because then you don’t have to cut them up and they it is easier for picky eaters to pick them out!

Italian dressing – You will need a 14.5 oz bottle of Bernstein’s Restaurant Recipe Italian dressing. I have tried many different kinds of Italian dressing and I really do love this one the most. I’ve been able to find it at most grocery stores, but if you can’t find it, you can definitely use your favorite brand.

Other pizza toppings – Pretty much anything you put on pizza, you can add to the pasta salad. Diced pineapple, green peppers, canadian bacon, onions, mushrooms – they all work great!

Step by step instructions for making Pizza Pasta Salad

Cook pasta according to package directions.

While the pasta is boiling, you can get everything else ready to assemble. Cut up the cheese, olives and pepperoni if needed.

When pasta is cooked, drain and rinse with cold water.

Mix all of the ingredients together in a large bowl, cover and store in the fridge until ready to serve. You can serve it immediately if necessary, but is ideal to let it chill for at least a few hours before serving. I like to prepare this the night before so everything has a bit of a chance to marinate. Just make sure to re-stir everything up again right before serving to make sure the dressing is well mixed!

PIZZA PASTA SALAD

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: pizza pasta salad

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 397kcal

Author: Jessica & Nellie

Ingredients

16 oz. rotini pasta
1 cup pepperoni diced
1 can sliced olives (6.5 ounce) drained
1 cup mozzarella cut into small pieces
¼ cup Parmesan cheese
1 cup tomatoes diced
1 bottle of Bernstein’s Restaurant Recipe Italian dressing
any other toppings you like (green peppers, mushrooms, pineapple, canadian bacon, etc)

Instructions

Cook pasta according to package directions.
While the pasta is boiling, you can get everything else ready to assemble.
Cut up the cheese, olives and pepperoni if needed.
When pasta is cooked, drain and rinse with cold water.
Mix all of the ingredients together in a large bowl, cover and store in the fridge until ready to serve.
You can serve it immediately if necessary, but is ideal to let it chill for at least a few hours before serving.
I like to prepare this the night before so everything has a bit of a chance to marinate.
Just make sure to re-stir everything up again right before serving to make sure the dressing is well mixed!

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What goes with pasta salad?

Pasta salad is a wonderful side dish for any type of meat. Because you serve it cold, it is a perfect side dish for summer barbecues. It goes well with grilled chicken, hamburgers, hot dogs, even steak!

Sometimes I add shredded chicken to the salad and it becomes a main dish! Protein, carbs and veggies – all in one bowl! An easy, no-bake meal that comes together in just a few minutes. Perfect for days you don’t want to turn on the oven!

Cold pasta salad recipe with tomatoes, pepperoni, mozzarella, olives and peppers

Is pasta salad healthy?

There are several things you can do to make pasta salad healthier.

Use whole wheat pasta. Or gluten-free pasta if you have a gluten sensitivity.

Use a healthier Italian dressing. Using a vinaigrette is a healthier option, but will obviously change up the flavor a bit!

Add more protein and veggies. Add shredded chicken to add a lean protein source and balance out the carbs a little better. Add twice as many veggies and this side dish becomes a pretty healthy option for a meal!

How to cook pasta perfectly every time

Pasta is pretty simple to cook, but there are a few little tricks to making sure it turns out perfect every time!

Make sure you use a large enough pot to boil your noodles in. If it is too small, you may find that your noodles stick together and you may run out of water before the noodles are completely cooked. To cook one pound of pasta, you should be using at least 4-6 quarts of water. Make sure your pot is big enough to hold the water and the pasta and be able to boil without boiling over. Remember, pasta expands as it cooks!

Add some salt to the water. Adding salt increases the boiling point of the water, meaning that the water will boil faster and also helps the pasta cook a little bit faster too! I usually add about a tablespoon of salt.

Test the pasta. Even though there are recommended cooking times for each type of pasta, the only fool-proof method I have found to make sure pasta is done perfectly is to taste test it! About a minute before the recommended cooing time, I use a slotted spoon to get a noodle out of the pot. Rinse with cold water to avoid burning your tongue! If it is still a little crunchy, let it boil another minute or two before testing again.

Drain the pasta well and rinse with cold water immediately. The cold water will prevent the pasta from continuing to cook and will also prevent the noodles from sticking together.

Pasta salad made with Italian dressing and pizza toppings

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