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Pizza Pasta Salad

Pizza salad that mixes pepperoni pasta with melty mozzarella, olives, peppers, and cherry tomatoes in zesty Italian dressing. Chilled party salad style with bold pizza flavors in every forkful—kid-friendly and ready for gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 688
Ingredients Equipment Method Notes

Ingredients
  

Pizza Pasta Salad
  • 1 lb rotini pasta
  • 2 cup pepperoni slices
  • 2 cup mozzarella cheese
  • 1 cup cherry tomatoes
  • 1 cup green bell pepper
  • 0.5 cup black olives
  • 0.5 cup red onion
  • 1 cup Italian dressing
  • 0.25 cup Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook rotini pasta according to package directions, then drain and rinse with cold water to stop the cooking and cool it down for mixing.
  2. Halve the pepperoni slices and cube the mozzarella so each bite gets a clear pepperoni-and-cheese hit.
  3. Halve the cherry tomatoes, dice the green bell pepper and red onion, and slice the black olives for even distribution in every scoop.
Mix the salad
  1. Combine rotini pasta, pepperoni slices, mozzarella cheese, cherry tomatoes, green bell pepper, black olives, and red onion in a large bowl.
  2. Add Italian dressing, Parmesan cheese, Italian seasoning, and garlic powder, making sure the seasonings are added on top for even coating.
  3. Toss everything together until well coated, using steady turning so the dressing clings to the pasta and mozzarella stays distributed.
Chill and serve
  1. Refrigerate the pizza pasta salad for at least 2 hours before serving so the flavors meld and the dressing thickens slightly.
  2. Toss again and serve chilled for a fresh, evenly coated texture after chilling.

Notes

Pro tip: rinse the pasta with cold water thoroughly so it doesn’t clump and becomes a good base for pizza-style toppings. Store covered in the refrigerator for up to 4 days (stir before serving); freezing is not recommended for this salad. For a lighter option, swap in reduced-fat mozzarella and use a reduced-sugar Italian dressing if you want less fat without changing the overall pizza flavor profile.