Pepperoni Pizza Pasta Salad is simple, fresh and loaded with all of your favorite pizza toppings. It’s perfect for parties, get-togethers, or an easy dinner side!
Pepperoni Pizza Pasta Salad
Oh, do I love pizza! I could eat it almost every day, but I usually settle on once a month or so because of my husband.
He loves it, too, but not quite as much as I do. And that’s ok, because I have a lot of pizza-inspired recipes around here.
Besides this pizza pasta recipe, you may remember this pepperoni pizza hamburger helper, those stuffed pizza rolls, these easy pizza quesadillas and pizza potato skins… just to name a few.
But, one thing that was missing was this pepperoni pizza pasta salad.
It’s similar to this Italian pasta salad, but with your favorite pizza toppings. I’m talking cherry tomatoes, mozzarella, pepperoni, black olives, red onion, and Parmesan cheese.
Whatever you love on pizza, throw it into this easy pasta salad. Simple to make and easy to customize depending on your taste. Top it off with a tangy Italian dressing, and this pepperoni pasta salad is ready to be devoured.
Ingredients in Pizza Pasta Salad
This pepperoni pasta salad calls for just eight simple ingredients, and you have to do barely any chopping or dicing beforehand!
Here’s what you’ll need to make the pepperoni pizza pasta salad:
- Rotini or cavatappi noodles
- Cherry tomatoes
- Mozzarella pearls
- Pepperoni
- Parmesan cheese
- Black olives
- Red onion
- Italian dressing
How to Make this Easy Pizza Pasta Salad
I love how quick and easy this pizza pasta salad with pepperoni is to make. Here’s an overview of how the recipe comes together:
- Cook pasta according to package directions until al dente. Drain and rinse under cold water. Add pasta to a large bowl.
- Add rest of ingredients, plus salt and pepper (if using).
- Add dressing and gently toss to coat.
- Garnish with fresh basil (if desired) and serve immediately or cover and refrigerate for up to two days before serving.
How Long Will Pasta Salad Last?
This cold pasta salad will keep in an airtight container in the refrigerator for up to four days.
Can I Make This in Advance?
Absolutely! You can prepare this according to the directions and then refrigerate. When ready to serve, toss to combine, add a bit more dressing (if desired) and garnish with more cheese or fresh basil.
What Dressings Can I Use in This Salad?
While I prefer a store-bought Italian dressing for convenience, you could easily make your own. Caesar or balsamic dressing would also work well, too.
Can I Use a Different Kind of Pasta?
You sure can! I like to use cavatappi or rotini noodles, but bowtie, elbow, or even penne would work just as well.
Recipe Variations to Try
This pizza pasta salad with pepperoni is very versatile and can easily be customized to suit your personal tastes.
Try one or more of the following recipe variations:
- Add some greens, like arugula or chopped romaine lettuce right before serve to make this a more filling salad.
- Swap out (or add in) some cooked Italian sausage or ground beef, shredded chicken or even shrimp to give this a filling boost.
- Want more veggies? Mushrooms, green and/or red bell peppers, green olives, or bacon would make a delicious addition.
- Switch up the dressing and use balsamic, Caesar, or even a red wine vinaigrette instead of Italian.
Tips for Making Pizza Pasta Salad
- Use any kind of Italian dressing you’d like. Zesty Italian dressing pairs especially well with the pepperoni, but use what you’ve got!
- I actually think that pasta salad gets better over time. I typically try to prepare this recipe an hour or two before I plan on serving it so that the pasta has time to soak up some of the flavorful dressing.
- I made this as a pepperoni pizza pasta salad, but you may omit the pepperoni or use a pepperoni alternative in your salad, if desired.
Looking for More Pizza Recipes? I’ve Got You Covered!
- Slow Cooker Pizza Chili
- Bacon and Egg Breakfast Pizza
- Pizza Skillet Nachos
- Barbecue Chicken Pita Pizza
- One Pan Pizza Casserole
Pizza Pasta Salad
Ingredients
- 16 ounces uncooked rotini or cavatappi pasta (or any kind that you prefer)
- 2 cups cherry tomatoes halved
- 1 package (8 ounce) mozzarella pearls (or block mozzarella, diced)
- 1 cup pepperoni halved
- ½ cup shredded Parmesan cheese
- 1 can (2.25 ounce) sliced black olives
- ½ red onion sliced
- Salt and pepper if desired
- 1-1½ cups prepared Italian dressing
- Fresh basil for garnish if desired
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water. Add pasta to a large bowl.
- Add rest of ingredients, plus salt and pepper (if using). Add dressing and gently toss to coat.
- Garnish with fresh basil (if desired) and serve immediately or cover and refrigerate for up to two days before serving.
Notes
- Pasta salad will keep refrigerated for up to three days.
- See my tips and tricks for making this Pizza Pasta Salad above the recipe box.
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