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pepperoni pizza pasta salad recipe

Pepperoni Pizza Pasta Salad

By Kimberly Killebrew
All your favorite pizza toppings in pasta salad form!
5 from 4 votes
Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 servings

Ingredients
 
 

  • 1 pound pasta such as rotini, fusilli or penne , cooked al dente, drained and fully cooled
  • or gluten free pasta
  • 8 ounces diced mozzarella cheese
  • 8 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
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 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.

Nutrition

Calories: 568kcalCarbohydrates: 46gProtein: 17gFat: 35gSaturated Fat: 8gCholesterol: 35mgSodium: 1076mgPotassium: 286mgFiber: 2gSugar: 3gVitamin A: 775IUVitamin C: 17.9mgCalcium: 196mgIron: 1.6mg
Course Salad, Side
Cuisine American
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