Introduction
This Pizza Pasta Salad is the ultimate party dish, combining all the flavors of your favorite pizza in a cool, satisfying pasta salad form. You get the savory bite of pepperoni, creamy mozzarella, and fresh veggies all coated in a tangy Italian dressing. It’s incredibly quick to throw together, making it a perfect last-minute potluck hero or a fun weeknight 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 12 ounces of tri-color spiral pasta according to package directions for al dente. Drain and rinse briefly under cold water to cool it completely.
- In a large serving bowl, combine the cooled pasta, 8 ounces of cubed mozzarella cheese, 1 cup of sliced pepperoni, the chopped small green bell pepper, 3 ounces of drained black olives, and the halved 10 ounces of cherry tomatoes.
- Pour ¾ cup of Italian salad dressing over the pasta mixture. Gently toss until all ingredients are evenly coated.
- Sprinkle the top with ⅓ cup of shredded Parmesan cheese. Toss lightly once more or serve immediately, allowing the Parmesan to be a final garnish.
Variations
- Buffalo-Style: Before adding the dressing, toss the cooled pasta with ¼ cup of hot sauce, then add the Italian dressing as written.
- Marinate for Depth: Combine the cooled pasta and dressing first, let it marinate in the fridge for 30 minutes, then add the remaining ingredients just before serving to keep them fresh.
- Deconstructed Serving: For a buffet, serve the components separately in bowls with the dressed pasta in a large one, allowing guests to build their own salad.
- Picnic Cups: Portion the finished salad into individual reusable cups for a no-mess, grab-and-go picnic or lunch option.
Tips for Success
- Ensure the pasta is fully cooled before mixing to prevent the cheese from melting and the vegetables from wilting.
- Cut the mozzarella cubes to a consistent ½-inch size so they distribute evenly and are easy to eat.
- Taste the salad before serving; you may want to add a little extra dressing if it seems dry, as pasta can absorb it while resting.
- For a more pronounced flavor, use a high-quality, zesty Italian dressing or add a pinch of dried oregano and red pepper flakes to a basic one.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and does not require reheating. If it dries out a bit, a quick drizzle of additional Italian dressing will revive it before serving.
FAQ
Can I make this ahead of time?
Yes, you can prepare it up to a day in advance. For the best texture, combine all ingredients except the tomatoes and Parmesan. Add those just before serving.
Can I use a different pasta shape?
Absolutely. While tri-color rotini holds the dressing well, any short pasta like penne, farfalle, or shells will work perfectly.
Is this salad served cold or at room temperature?
It is designed to be served chilled, which makes it ideal for picnics and potlucks.
My salad seems dry after storing. What can I do?
Pasta continues to absorb dressing. Simply stir in an additional tablespoon or two of Italian dressing to refresh it.
Can I use mini pepperoni?
Yes, mini pepperoni are a great, bite-sized option. You can use them whole or slice regular pepperoni into quarters for a similar effect.
Do I have to rinse the pasta?
Rinsing stops the cooking process and cools the pasta quickly, preventing a gummy texture. It’s recommended for this cold salad.
