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Pizza Pasta Salad

Pizza salad with pepperoni pasta, melty mozzarella cubes, and bright cherry tomatoes tossed in Italian dressing. This kid-friendly party salad is chilled until the flavors blend and the pasta holds a firm bite.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Rotini pasta
  • 1 lb rotini pasta
Pizza toppings
  • 2 cup pepperoni slices halved
  • 2 cup mozzarella cheese cubed
  • 1 cup cherry tomatoes halved
  • 1 cup green bell pepper diced
  • 0.5 cup black olives sliced
  • 0.5 cup red onion diced
Italian dressing mix
  • 1 cup Italian dressing
  • 0.25 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and cool the pasta
  1. Cook rotini pasta according to package directions until al dente, then drain.
  2. Rinse the drained pasta with cold water to stop cooking and cool it quickly.
Assemble and season
  1. In a large bowl, combine the cooled pasta, pepperoni slices, mozzarella cheese, cherry tomatoes, green bell pepper, black olives, and red onion.
  2. Add Italian dressing, Parmesan cheese, Italian seasoning, and garlic powder.
  3. Toss until everything is evenly coated and the mozzarella and pepperoni are distributed throughout the pasta.
Chill and serve
  1. Refrigerate the salad for at least 2 hours so the flavors meld.
  2. Toss again and serve chilled.

Notes

For the best texture, rinse the pasta thoroughly so it doesn’t clump while chilling. Store covered in the refrigerator for up to 3 days; freezer is not recommended because the pasta and vegetables soften. For a lighter option, use reduced-fat mozzarella and reduce Italian dressing to 3/4 cup while still tossing well.