Introduction
This Pizza Pasta Salad is the perfect crowd-pleasing dish that brings all the flavors of your favorite pizza into a cold, easy-to-make salad. You get the satisfying bite of pasta combined with classic pizza toppings, all coated in a zesty Italian dressing. It’s the ideal choice for potlucks, picnics, or a quick family dinner.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Ingredients
- 12 ounces tri-color spiral pasta
- 8 ounces mozzarella cheese (cut into ½-inch cubes)
- 1 cup sliced pepperoni
- 1 small green bell pepper (chopped)
- 3 ounces pitted black olives (drained (half of a 6 ounce can))
- 10 ounces cherry tomatoes or grape tomatoes (halved)
- ⅓ cup shredded Parmesan cheese
- ¾ cup Italian salad dressing
Instructions
- Cook the tri-color spiral pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
- While the pasta cooks, prepare all other ingredients as listed.
- In a large mixing bowl, combine the cooled pasta, cubed mozzarella cheese, sliced pepperoni, chopped green bell pepper, drained black olives, and halved cherry tomatoes.
- Sprinkle the shredded Parmesan cheese over the salad mixture.
- Pour the Italian salad dressing over everything.
- Toss gently but thoroughly until all ingredients are evenly coated with dressing.
- Serve immediately, or cover and refrigerate for at least 1 hour to allow flavors to blend.
Variations
- Hot Pizza Pasta: Serve the salad warm by tossing the dressing with the hot, freshly drained pasta first, then stirring in the remaining ingredients.
- Individual Servings: Portion the salad into mason jars or lidded containers for a perfect grab-and-go lunch.
- Skewer Style: Thread the salad components (excluding the pasta) onto skewers, drizzle with dressing, and serve alongside the pasta for a fun, deconstructed appetizer.
- Extra Crunch: Let the salad sit, undressed, for a few hours before serving, then add the dressing just before serving to maintain the crispness of the bell pepper.
Tips for Success
- Be sure to rinse the cooked pasta thoroughly with cold water to stop the cooking process and prevent clumping.
- For best flavor and texture, cut the mozzarella cheese into cubes rather than using pre-shredded cheese, which can contain anti-caking agents.
- If making ahead, add the dressing 30 minutes before serving to prevent the pasta from absorbing it all and becoming soggy.
- Taste and adjust the seasoning after tossing, as different brands of Italian dressing vary in saltiness and herb content.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and does not reheat well due to the fresh vegetables and cheese; stir well before serving leftovers.
FAQ
Can I use a different pasta shape?
Yes, you can use any short pasta shape like penne, farfalle, or rotini, though the spirals hold the dressing well.
My salad seems dry, can I add more dressing?
Absolutely. Add an extra 1-2 tablespoons of Italian dressing and toss again until it reaches your desired consistency.
Can I make this salad a day ahead?
You can prep all components a day ahead, but for best results, combine everything and add the dressing within a few hours of serving.
Is there a substitute for the pepperoni?
The recipe is designed with the listed ingredients, but you could omit the pepperoni for a vegetarian version. The flavor profile will change.
What can I use if I don’t have tri-color pasta?
Regular spiral pasta (rotini) works perfectly fine; the tri-color pasta is mainly for visual appeal.
Can I use bottled grated Parmesan instead of shredded?
Shredded Parmesan has better texture and melts into the dressing more pleasantly, but grated can be used in a pinch.
