Pepperoni Pizza Pasta Salad
All your favorite pizza toppings in pasta salad form!
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
Calories: 568kcalCarbohydrates: 46gProtein: 17gFat: 35gSaturated Fat: 8gCholesterol: 35mgSodium: 1076mgPotassium: 286mgFiber: 2gSugar: 3gVitamin A: 775IUVitamin C: 17.9mgCalcium: 196mgIron: 1.6mg
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