Pizza Pasta Salad

A salad bowl filled with compartments of pasta, mozzarella, green pepper, red onion, pepperoni, etc.

This Pepperoni Pizza Pasta Salad has all the flavor of supreme pizza, packed into a veggie-licious salad. Perfect for potlucks and meal prep!

Course Lunch, Side Dish

Cuisine American, Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 456

Author Dorothy Bigelow

Ingredients

8 ounces (227g) rotini or fusilli pasta or medium-cut pasta of choice (or Banza pasta*)
3.5 ounces (100g) mini pepperoni quartered (about ¾ cup)
1 cup cherry tomatoes quartered (about ¾ of a pint)
1 small green bell pepper seeded and diced
½ red onion diced
8 ounces (227g) boccocini cheese** drained and quartered (also known as fresh mozzarella pearls or mini mozzarella balls)
⅓ cup sliced black olives or kalamata olives
⅓ cup sliced sun-dried tomatoes oil drained off
¼ cup chopped fresh basil
⅓ cup shredded parmesan cheese Parmigiano-Reggiano

Pizza Vinaigrette:

4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar or red wine vinegar
2-3 teaspoons honey
1 teaspoon dijon mustard
½ teaspoon dried oregano
½ teaspoon salt plus more to taste if needed
¼ teaspoon ground black pepper

Instructions

Cook the pasta. Bring a large pot of water to a rolling boil. Once a boil is reached, salt the water and add the pasta. Cook according to the package directions, or until al dente. Immediately drain the pasta and run cold water over it for 2-3 minutes, stirring often to help cool it.
Assemble the Salad. Add the cooked and cooled pasta to a large salad bowl, along with the pepperoni, cherry tomatoes, green bell pepper, mini mozzarella balls, black olives, sun-dried tomatoes, fresh basil, and parmesan cheese. Toss well to combine.
Prepare the dressing. Add the olive oil, white wine vinegar, honey, dijon mustard, oregano, salt, and black pepper to a small glass jar or mini blender. Use a mini frother (or small blender/food processor) to mix the dressing until emulsified.
Dress the salad. Pour the dressing over the pasta salad, and toss until everything is evenly coated in the vinaigrette. Taste and adjust the salt, pepper, and other ingredients to your liking.
Serve and enjoy! For the best results, cover the bowl and chill the salad for 30-60 minutes before serving. This recipe can be made ahead up to 24 hours in advance.

Notes

Storage: Transfer the leftovers to an airtight container and store for up to 3 days in the refrigerator.

*Using protein pasta or chickpea pasta: We’ve tested this recipe multiple times with Banza pasta, which is gluten-free, high-protein, and made with chickpeas. I’ve used other chickpea pasta brands in the past, and they can be a bit gummy when cold, but this brand worked perfectly. We highly recommend it as a high-protein and gluten-free option.

Gluten-free: Use your favorite gluten-free pasta (or chickpea pasta) and pepperoni that is made without wheat-containing fillers (check the packaging).

**Without boccocini: If you can’t find mini mozzarella balls, you can either use fresh mozzarella chopped into ½” pieces, or use about 1 cup of shredded block-style mozzarella cheese.

Nutrition