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Pepperoni Pizza Pasta Salad

This pepperoni pizza pasta salad combines favorite flavors to make a great tasting meal that is quick and easy and the extra bonus is that it is made ahead!
Prep Time15 mins
Chill Time2 hrs
Total Time2 hrs 15 mins
Course: Salad
Cuisine: Italian
Keyword: Pepperoni Pizza Pasta Salad
Servings: 10 people
Calories: 328kcal
Author: Brenda Thompson


  • 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.
I buy the fresh mozzarella at my local wholesale club like Costco or Sam's Club. It's much cheaper and you can freeze any leftovers!
This recipe requires chilling for at least two hours so it's the perfect make ahead recipe!


Calories: 328kcal | Carbohydrates: 39g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 488mg | Potassium: 305mg | Fiber: 3g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 16.7mg | Calcium: 208mg | Iron: 1.6mg