Pizza Pasta Salad
Add Preferred SourceLoaded with all your favorite pizza flavors, this Pizza Pasta Salad is delicious! What’s not to love? Combining pizza toppings and pasta makes for a hearty meal that’s loaded with protein and lots of flavor. It’s a great potluck salad, too, and kids also love it!
Pizza Pasta Salad? Heck, yea! It’s loaded with pepperoni, cheese, tomatoes, bell pepper, and more, and the best part is that you can customize it, adding or removing all your favorite pizza toppings. Be sure to check out my list of optional add-ins to make it just how you like it.
This easy pasta salad is perfect for potlucks, outdoor BBQs and parties, or anytime you want a great-tasting pasta salad. I pack it my husband’s lunch, and the kids snack on it when they get home.
You can make it ahead of time just be sure to give it enough time to chill in the fridge before serving. This way, the flavors will all come together, too! Grab a fork and dig in!
Ingredients
- Tri-color rotini pasta – I use rotini because the twists hold onto the dressing; smoother pasta won’t coat as well.
- Pepperoni – Mini pepperoni works best, but sliced pepperoni is fine if cut into bite-sized pieces.
- Italian dressing – Bottled or homemade, both work; I prefer a zesty, oil-forward dressing so the salad doesn’t taste flat once chilled.
- Pepper Jack cheese – Dice it small so it distributes evenly; larger chunks can overpower the salad.
- Grape tomatoes – You can cut them in half if they’re large.
- Green bell pepper – Dice finely; large pieces can dominate the texture.
- Red onion – If you don’t like the bite of red onion, after cutting, soak it in ice water for 10 minutes. Drain and then add to your salad.
- Parsley – Add just before serving so it stays fresh and bright.
- Italian seasoning – I look for a salt-free sugar-free blend, but use what you have on hand.
- Salt and pepper – Season to taste.
Optional Add-ins
- Olives – Sliced black or green olives.
- Artichoke hearts
- Mozzarella balls or pearls
- Sliced mushrooms
- Sliced jalapeños
How To Make Pizza Pasta Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Bring a large pot of salted water to a boil and cook the tri-color rotini pasta according to the package directions, stopping about 1 minute shy of fully done. This keeps the pasta from turning mushy once it’s mixed with the dressing. Drain the pasta and rinse it under cold water until completely cooled, then set it aside.
Add the pepperoni, cheese, tomatoes, bell pepper, onion, parsley, and Italian seasoning to a large mixing bowl. Cutting everything into similar bite-sized pieces helps distribute the flavors evenly throughout the salad.
Pour the Italian dressing or vinaigrette over the ingredients and toss gently until everything is well coated. Start with less dressing if you prefer a lighter salad, since the pasta will absorb more as it chills.
Add the cooled pasta to the bowl and mix again until evenly combined. Season with salt and pepper to taste, adjusting slowly so you don’t over-season.
Cover the bowl and refrigerate the pasta salad for at least 1 hour before serving. Chilling gives the flavors time to meld and makes the salad even better the longer it rests.
Chef Jenn’s Tips
- Use fresh ingredients for the best flavor, especially when it comes to parsley and tomatoes.
- If you prefer a zesty flavor, add more Italian seasoning or a splash of extra dressing before serving.
- Make this salad a day ahead; it tastes even better as the flavors develop overnight.
- If your salad gets a bit dry before serving, add a few tablespoons of Italian dressing to wake it up. Olive oil will also work.
Make It A Meal
Pizza Pasta Salad pairs well with grilled chicken or fish, or these Ninja Foodi air fryer pork chops – yum! Or serve it alongside a crisp, green salad to lighten the meal. For a complete Italian feast, consider adding garlic bread or focaccia on the side.
Storage
This salad keeps well in the refrigerator for up to 5 days when stored in an airtight container. It’s perfect for meal prep or enjoying throughout the week. While freezing is not recommended (as the fresh vegetables and pasta may become soggy when thawed), the salad’s longevity in the fridge makes it a practical choice for meal prepping or making ahead.
Pizza Pasta Salad
Ingredients
- 12 ounces fusilli pasta uncooked
- 4 ounces pepperoni sliced
- 6 ounces pepper Jack cheese cubed
- ½ bell pepper diced
- ¼ cup red onion diced
- ½ pint grape tomatoes cut in half
- ¾ cup Italian dressing or homemade Italian vinaigrette
- 2 tablespoons parsley chopped
- 1 tablespoon Italian seasoning
- salt and pepper to taste
Instructions
- Boil the tri-color rotini pasta according to package instructions until al dente, or 1 minute less than the recommended cooking time, then drain it and rinse it under cold water to cool.
- Combine the pepperoni, cheese, tomatoes, bell pepper, onion, parsley and Italian seasoning in a large bowl.
- Pour the Italian dressing or vinaigrette over the ingredients and toss to coat evenly.
- Add the pasta and mix well, then season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least one hour before serving to allow the flavors to meld.
Notes
Chef Jenn’s Tips
- Use fresh ingredients for the best flavor, especially when it comes to parsley and tomatoes.
- If you prefer a zesty flavor, add more Italian seasoning or a splash of extra dressing before serving.
- Make this salad a day ahead; it tastes even better as the flavors develop overnight.
- If your salad gets a bit dry before serving, add a few tablespoons of Italian dressing to wake it up. Olive oil will also work.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
