Pepperoni Pizza in a Pasta Salad? You bet! If you love pizza as much as we do, then you will love this Pepperoni Pizza Pasta Salad. This summer I’ve been looking for more recipes that I can not only make ahead but also those that do not heat up the kitchen. I used to eat pasta salads a lot more but for some reason had forgotten about them! Then I remembered having this one a friend’s house years ago. I’ve modified it a bit from the original recipe and it is a hit with my family. Since pizza is one of their favorite recipes, I’m not surprised! Just think of many favorite pizza toppings and they are combined in this pasta salad to make a tasty dinner or lunch. Pair it with some fruit and you’ve got a great, healthy meal anytime!
I love that this Pepperoni Pizza Pasta Salad is make ahead because I can make it early in the day and when we come home from a busy day, it’s ready for us to just dish out and enjoy. Plus, it’s a great way to beat the heat! I’m so glad I remembered this recipe and I hope this one will be just the thing to get YOU into the kitchen too!
Pepperoni Pizza Pasta Salad
- 16 ounces whole wheat rotini pasta I also sometimes use gemilli shape
- 8 ounces fresh mozzarella cheese cubed (about half-inch pieces) Use firm mozzarella if fresh is not available.
- 4.5 ounces turkey pepperoni sliced and quartered
- 1 cup red onion thinly sliced and separated into rings and loosely chopped
- 1 cup green pepper chopped
- 1/2 ounces sliced ripe olives drained
- ½ cup parmesan cheese shredded
- 1 1/2 cups tomatoes halved if cherry or grape tomatoes or chopped if from larger tomato
- 1 cup olive oil
- 1/2 cup white wine vinegar
- 6 cloves garlic minced
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- Cook pasta according to package directions. Rinse with cold water and drain again. In a large bowl, combine pasta and next six ingredients. In a jar with a lid, combine and shake olive oil, white wine vinegar, garlic, oregano, basil. Pour over salad and toss to coat.
- Cover and chill at least 2 hours.
- Prior to serving, gently mix in tomatoes. Prep time 15 minutes.
- Sometimes I leave out the onions depending on what I have on hand.
You can also use shell pasta (not the mini though) if you prefer.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
You can find more delicious salad recipes and other great summer meal ideas on my Pinterest boards. What are some of your favorite summertime dishes to make?
This post was originally shared in June 2013. I’ve updated it to reflect some recipes changes and add new photos!