Print Recipe
5 from 1 vote

Pepperoni Pizza Pasta Salad

All your favorite pizza toppings in pasta salad form!
Prep Time15 mins
Total Time15 mins
Servings: 8 servings
Calories: 574kcal
Author: Kimberly Killebrew, www.daringgourmet.com

Ingredients

  • 1 pound pasta such as rotini, fusili or penne, cooked al dente, drained and fully cooled (Gluten Free: Use GF pasta)
  • 6 ounces diced mozzarella cheese
  • 6 ounces diced pepperoni
  • 2 Roma tomatoes diced
  • 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
  • For the Italian Dressing:
  • 3/4 cup extra virgin olive oil
  • 3 tablespoons white vinegar
  • 2 tablespoons water
  • 1 clove garlic smashed and finely minced
  • 2 teaspoons sea salt
  • 2 teaspoons sugar
  • 1/2 teaspoon freshly ground black pepper
  • Note: You can substitute the following fresh herbs for 4 teaspoons total of dried Italian herbs though fresh is recommended:
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh basil

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.
Calories: 574kcal | Carbohydrates: 46g | Protein: 17g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 1226mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 17.9mg | Calcium: 196mg | Iron: 1.6mg