Pepperoni Pizza Pasta Salad
This pepperoni pizza pasta salad combines tender pasta with zesty pepperoni, mozzarella, and fresh veggies. All tossed in a tangy Italian dressing. It is a perfect, easy dish for parties, potlucks, or a quick, satisfying meal everyone will enjoy.
Ingredients
- 8 ounces oz rotini pasta (about 225 grams)
- 4 ounces oz Mini pepperoni slices (about 110 grams)
- 6 ounces oz Mozzarella cheese pearls or 1-inch cubes (about 170 grams)
- 1 cup cherry tomatoes (halved or quartered)
- 1/2 cup sliced black olives (drained)
- 1/4 cup red onion (finely chopped)
- 3/4 cup Italian dressing (store-bought or homemade)
- 2 tablespoons fresh parsley chopped (for garnish)
- salt and black pepper to taste (optional)
Instructions
- Cook the pasta: Boil water, add rotini, and cook to package directions until al dente.
- Drain and rinse: Drain pasta in a colander. Rinse well with cold water to cool it.
- Prep ingredients: While pasta cooks, chop tomatoes, red onion, and any large pepperoni if needed now.
- Combine in bowl: In a large bowl, add cooled pasta, pepperoni, mozzarella, tomatoes, olives, and red onion.
- Add dressing: Pour Italian dressing over the salad. Toss gently to coat everything very well indeed.
- Chill before serving: Cover and chill in the fridge for at least 30 minutes if you can.
- Garnish and serve: Sprinkle with fresh parsley. Add salt and pepper to taste if you like.
Notes
- Rinsing pasta in cold water is key; it stops cooking and prevents sticking later on.
- For best flavor, let the salad chill for at least one hour before you serve.
- If making ahead, you might need a little more dressing right before you serve it.
- Feel free to add other favorite pizza toppings like green bell peppers or mushrooms too.
- Taste and adjust seasoning like salt or pepper just before you put it out for guests.
- Store any leftovers covered in the fridge; they should keep well for several good days.