Pizza Pasta Salad
This vibrant Pizza Pasta Salad brings together all the beloved flavors of your favorite pizza in a refreshing, chilled pasta dish. Packed with savory pepperoni, creamy mozzarella, fresh vegetables, and a zesty Italian dressing, it's the perfect crowd-pleaser for potlucks, picnics, or a delightful weeknight meal. It's incredibly easy to prepare and truly shines after the flavors have had a chance to meld.
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
1 hour 30 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Combines the beloved flavors of pizza with the refreshing nature of a pasta salad.
- Perfect for meal prep, picnics, potlucks, and easy weeknight dinners.
- Customizable with your favorite pizza toppings and vegetables.
- Requires minimal cooking, mostly assembly, making it incredibly simple.
- Becomes even more flavorful as it chills, ideal for making ahead.
Ingredients
- 225 grams (8 ounces) rotini pasta
- 240 grams (1 cup) sliced pepperoni, quartered or julienned
- 115 grams (1 cup) diced mozzarella cheese, preferably fresh mozzarella pearls or small cubes
- 150 grams (1 cup) cherry tomatoes, halved
- 60 grams (1/2 cup) sliced black olives, drained
- 80 grams (1/2 cup) green bell pepper, finely diced
- 30 grams (1/4 cup) red onion, finely chopped
- 80 milliliters (1/3 cup) high-quality Italian dressing
- 5 milliliters (1 teaspoon) dried oregano
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Begin by cooking the rotini pasta in a large pot of salted boiling water according to the package directions until al dente. This ensures the pasta holds its shape and texture in the salad.
- Once cooked, drain the pasta thoroughly and immediately rinse it under cold running water. This crucial step stops the cooking process, removes excess starch, and cools the pasta quickly, preventing it from clumping together.
- In a generously sized mixing bowl, combine the cooled and drained rotini pasta, the prepared sliced pepperoni, diced mozzarella cheese, halved cherry tomatoes, sliced black olives, finely diced green bell pepper, and the finely chopped red onion. Ensure all components are evenly distributed.
- Pour the Italian dressing evenly over the mixture of pasta and other ingredients. Use a large spoon or spatula to gently toss everything together until all components are thoroughly coated with the dressing, ensuring every bite is bursting with flavor.
- Sprinkle the dried oregano over the salad, then season generously with salt and freshly ground black pepper. Mix well again to ensure the seasonings are evenly distributed and integrated into the dressing.
- Cover the mixing bowl tightly with plastic wrap or an airtight lid. Transfer the salad to the refrigerator and chill for a minimum of 1 hour. This allows the flavors to deepen and meld together beautifully, enhancing the overall taste and texture.
- Before serving, remove the salad from the refrigerator and give it another good toss. This redistributes any dressing that may have settled at the bottom and freshens up the flavors. Taste and adjust seasoning with additional salt, pepper, or a splash more dressing if desired.
- Serve the Pizza Pasta Salad chilled as a delightful main course or a vibrant side dish, and savor the familiar, comforting flavors of pizza in a refreshing new form.
Tools You’ll Need
- Large pot for cooking pasta
- Colander
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Serving spoon or tongs
Essential Success Tips
- Cook pasta al dente to prevent it from becoming mushy when mixed with the dressing and other ingredients. Rinsing under cold water is crucial for a great texture.
- Ensure all vegetables are diced to a similar, bite-sized consistency for balanced flavor in every forkful.
- Don't skip the chilling step! It allows the dressing to fully permeate the ingredients and the flavors to marry beautifully, creating a more cohesive dish.
- Taste and adjust seasoning just before serving. The flavors can mellow or intensify during chilling, so a final check is important.
- For an extra burst of freshness, add a handful of fresh basil or parsley just before serving.
Professional Cooking Secrets
- Elevate the flavor by lightly toasting your dried oregano in a dry pan for 30 seconds before adding it to the salad; this awakens its aromatic compounds.
- Instead of pre-packaged mozzarella, use fresh mozzarella pearls or small cubes of fresh mozzarella for a creamier texture and superior flavor.
- For a deeper flavor profile, consider making your own Italian dressing using good quality olive oil, red wine vinegar, garlic, and a blend of herbs.
Notes
- Storage: This Pizza Pasta Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It's often even better the second day!
- Variations: Feel free to customize with other pizza toppings like cooked sausage, diced bell peppers of other colors, mushrooms, or even a sprinkle of Parmesan cheese.
- Spice it up: Add a pinch of red pepper flakes with the oregano for a little kick.
Frequently Asked Questions
Can I make this pasta salad ahead of time for a party?
Absolutely! This pasta salad is actually best when made at least 1 hour in advance, allowing the flavors to fully meld. You can prepare it up to 24 hours ahead; just give it a good toss and check seasonings before serving.
What kind of pasta works best for this salad?
Rotini pasta is ideal due to its corkscrew shape, which effectively traps the dressing and small pieces of ingredients. Other great options include fusilli, penne, or farfalle (bow-tie pasta).
How can I make this salad vegetarian?
To make it vegetarian, simply omit the pepperoni. You can add extra vegetables like artichoke hearts, sun-dried tomatoes, or chickpeas for added texture and protein.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 18g, Fat: 25g, Carbs: 25g (Estimated per serving, based on 6 servings)
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free rotini pasta. Contains pork (pepperoni); omit for vegetarian or substitute with plant-based alternatives.
No comment