Pepperoni Pizza Pasta Salad

You just can’t have too many pasta salad recipes. ?They’re the perfect accompaniment to any BBQ, picnic or potluck so it’s always nice to have a variety to choose from.? I had a chunk of mozzarella and some pepperoni left over from a pizza I made the other day and needed a pasta salad to take with me for an event and so I thought why not combine the two?
We’ve got cheese, pepperoni, bell peppers, tomatoes and onions folded with pasta and tossed with a homemade Italian dressing.? It takes just minutes to prepare, is the perfect make-ahead salad, makes for a pretty and colorful presentation, and tastes delicious!My Latest Videos0 seconds of 1 minute, 24 secondsVolume 0%

Pepperoni Pizza Pasta Salad Recipe
Let’s get started!
Placed the cooked, drained and fully cooled pasta in a large mixing bowl. ?Add all the remaining pasta salad ingredients.

Prepare the vinaigrette by placing all the ingredients in a bowl or shaker and whisking/shaking until emulsified. ?Pour the vinaigrette over the pasta salad and stir everything until combined and the pasta salad is coated with the vinaigrette.
Cover and refrigerate for at least 3 hours or overnight before serving and then stir it again.? Be sure to let the salad chill for at least 3 hours to give the flavors time to meld.

Serve chilled or at room temperature.? ?A great make-ahead pasta salad, this will keep in the fridge for 3 to 4 days.
Enjoy!

For more delicious pasta salads be sure to try our:

Macaroni Salad
Broccoli and Pasta Salad with Olives, Parmesan & Toasted Walnuts
Greek Orzo Salad

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Pepperoni Pizza Pasta Salad

Kimberly Killebrew
All your favorite pizza toppings in pasta salad form!

 

 

Prep Time 15 minsChill Time 3 hrsTotal Time 3 hrs 15 mins

 

Course Salad, SideCuisine American

 

Servings 8 servingsCalories 568 kcal

Ingredients??1 pound pasta such as rotini, fusilli or penne , cooked al dente, drained and fully cooled or gluten free pasta8 ounces diced mozzarella cheese8 ounces diced pepperoni2 Roma tomatoes diced1/2 cup diced red bell pepper1/2 cup sliced black olives drained1/4 cup chopped parsley1/4 cup chopped red onions4 green onions choppedFor the Italian Dressing:3/4 cup extra virgin olive oil3 tablespoons white vinegar2 tablespoons water1 clove garlic smashed and finely minced2 teaspoons sea salt2 teaspoons sugar1/2 teaspoon freshly ground black pepper1 tablespoon chopped fresh oregano1 tablespoon chopped fresh rosemary1 tablespoon chopped fresh thyme1 tablespoon chopped fresh basil*Note on the herbs: You can substitute the fresh herbs for 4 teaspoons total of dried Italian herbs though fresh is recommended
Instructions?Placed the pasta in a large mixing bowl. Add all the remaining pasta salad ingredients.Prepare the Italian dressing by placing all the ingredients in a bowl or shaker and whisking/shaking until emulsified. Pour the vinaigrette over the pasta salad and stir everything until combined and the pasta salad is coated with the vinaigrette.Cover and refrigerate for at least 3 hours or overnight before serving and then stir it again.