Pepperoni Pizza Pasta Salad
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Enjoy your favorite pizza toppings in pasta salad form! This Pepperoni Pizza Pasta Salad is quick and easy to assemble, can be made far in advance, and is the perfect dish to bring to your next family picnic, potluck, or outdoor BBQ!
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!
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:
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Pepperoni Pizza Pasta Salad
Ingredients
- 16 ounces pasta such as rotini, fusilli or penne , cooked al dente, drained and fully cooled
- or gluten free pasta
- 8 ounces mozzarella cheese , diced
- 1/2 cup shredded Parmesan cheese
- 8 ounces pepperoni , chopped
- 2 Roma tomatoes , diced (or equivalent cherry tomatoes, halved)
- 1/2 cup diced red bell pepper
- 1/2 cup sliced black olives , drained
- 1/4 cup chopped parsley
- 1/4 cup chopped red onions
- 4 green onions , chopped
- 1/4 cup chopped pickled pepperoncini (optional)
- 1/4 cup pickled jalapenos (optional, for some heat and flavor)
- For the Italian Dressing:
- 3/4 cup extra virgin olive oil
- 1/3 cup red wine vinegar (can also use white wine vinegar or white vinegar)
- 2 tablespoons water
- 1 clove garlic , smashed and finely minced
- 2 teaspoons kosher or sea salt
- 2 teaspoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 tablespoon chopped fresh oregano (or 3/4 teaspoon dried)
- 1 tablespoon chopped fresh rosemary (or 3/4 teaspoon dried)
- 1 tablespoon chopped fresh thyme (or 3/4 teaspoon dried)
- 1 tablespoon chopped fresh basil (or 3/4 teaspoon dried)
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.
Nutrition
Originally published on The Daring Gourmet June 22, 2017
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
It looks so fresh! Can’t wait to make this!
Thanks for sharing this, Kimberly
Now THIS pasta salad is really a treat! Loving the twist with pepperoni!