Pizza Pasta Salad
This crowd-pleasing Pizza Pasta Salad is loaded with pepperoni, tomatoes, cheese, and more, all tossed in zesty Italian dressing. It’s everything you love about pizza served up as a fun, flavorful salad!
Servings: 8
Calories: 396kcal
Ingredients
- 12 ounces tri-color spiral pasta (like Wacky Mac) or another short dry 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 (homemade or store-bought) or as needed
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water until cooked pasta is completely cooled. Allow to drain well while preparing other ingredients.
- Transfer cooled pasta to a serving dish. Add mozzarella, pepperoni, bell pepper, and olives and toss to combine. Add dressing to your liking and toss again to distribute throughout.
- Cover and refrigerate for at least one to two hours or for up to 8 hours before serving.
Notes
Make-Ahead Tips: This salad can be assembled up to 8 hours in advance. Just cover it and place it in the fridge until you ready to serve. For the best quality, I recommend serving it the same day it is made. If the pasta absorbs too much of the dressing, just add an extra drizzle, toss it, and it will be perfect.
Storage: Store leftovers in an airtight container and refrigerate for up to 4 days. Perfect for a picnic or take to work lunch!
Nutrition
Calories: 396kcal | Carbohydrates: 38g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 863mg | Potassium: 291mg | Fiber: 2g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 20mg | Calcium: 284mg | Iron: 1mg