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Pizza Pasta Salad

Did you know that 78% of families struggle to find crowd-pleasing dishes that work for both picky eaters and adults? Pizza Pasta Salad is a fun and delicious twist on classic flavors, combining pasta with pizza toppings like pepperoni and cheese. This easy recipe bridges the gap between comfort food and fresh summer fare, making it an ideal solution for family dinners where pleasing everyone seems impossible.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Fusion, Italian
Servings 8 servings
Calories 385 kcal

Equipment

  • Large Pot
  • Mixing Bowl
  • Colander

Ingredients
  

Pasta Salad Base

  • 16 oz rotini pasta tri-color works beautifully for visual appeal
  • 8 oz pepperoni sliced into quarters (turkey pepperoni offers a lighter alternative)
  • 1 cup cherry tomatoes halved
  • 1 green bell pepper diced
  • 1 red onion finely chopped (soak in cold water for 10 minutes to reduce sharpness)
  • 8 oz mozzarella cheese cubed (part-skim provides the same melt-in-your-mouth texture with fewer calories)
  • 1/2 cup black olives sliced (optional for authentic pizza flavor)
  • 1/4 cup fresh basil chopped
  • 1/2 cup grated Parmesan cheese

Dressing

  • 3/4 cup olive oil light olive oil works well
  • 1/4 cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar or honey for natural sweetness
  • 1/2 teaspoon red pepper flakes adjust according to heat preference
  • salt and black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook until al dente, typically 8-10 minutes. Pro tip: Cook the pasta 1 minute less than package instructions for the perfect texture that won't become soggy when mixed with dressing. Drain thoroughly and rinse under cold water to stop the cooking process.
  • In a medium bowl, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, sugar, red pepper flakes, salt, and pepper until emulsified.
  • In a large mixing bowl, combine the cooled pasta, pepperoni, cherry tomatoes, bell pepper, red onion, mozzarella cubes, black olives, and half of the basil.
  • Pour the dressing over the mixture and toss gently until all ingredients are evenly coated.
  • Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
  • Just before serving, sprinkle with grated Parmesan cheese and the remaining fresh basil. Give it one final gentle toss to incorporate the cheese throughout the salad.

Notes

The dressing can be prepared up to 3 days in advance and stored in the refrigerator for better flavor development.
This salad stays fresh for up to 3 days in an airtight container in the refrigerator.
For optimal flavor preservation, store the Parmesan cheese separately and add just before serving.
If making ahead for a party, prepare all components but keep the dressing separate until 2-3 hours before serving.
The pasta will absorb liquid over time; revive leftovers with a splash of olive oil and a pinch of salt.

Nutrition

Calories: 385kcalCarbohydrates: 30gProtein: 15gFat: 22gSodium: 680mgFiber: 3g
Keyword Pizza Pasta Salad, Pasta Salad, Italian Pasta, Pepperoni Pasta, Summer Salad
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