Pepperoni Pizza Pasta Salad

Kimberly Killebrew

All your favorite pizza toppings in pasta salad form!

5 from 2 votes

Prep Time 15

Chill Time 3

Total Time 3 15

Course Salad, Side

Cuisine American

Servings servings

Calories 568 kcal

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

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.

Keyword Pasta Salad, Pepperoni Pasta Salad

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