Pizza Pasta Salad
If you’re looking for a cold pasta salad that’s packed with flavor, comes together fast, and works for meal prep, this Pepperoni Pizza Pasta Salad checks every box. It has the nostalgic flavor of a classic pepperoni pizza, but in a bright and refreshing pasta salad with roasted peppers, juicy tomatoes, and a tangy vinaigrette. This dish is versatile, craveable, and perfect for cozy fall lunches, game day spreads, or weeknight dinners when you want something simple but satisfying.
Using Applegate Naturals Beef + Pork Pepperoni gives the pasta salad a rich, savory bite, and the combination of veggies and mozzarella makes every scoop delicious. As the pasta chills, it absorbs the dressing and becomes even more flavorful, making it one of the best pasta salads for meal prep or make-ahead hosting.
Why You Will Love This Recipe
- Tastes like pepperoni pizza in a bright, fresh, cold pasta salad form.
- Comes together quickly with simple pantry and fridge staples.
- Perfect for fall meal prep, busy weeknights, and game day gatherings.
- Gets even more flavorful as it chills, making it ideal for lunches during the week.
- Kid-friendly and easy to customize for picky eaters.
- Uses Applegate Naturals Beef + Pork Pepperoni for craveable flavor.
- A great twist on classic pasta salad that fits any season but shines in fall.
Ingredients
Salad
- 12 oz rotini or bowtie pasta
- 1 cup Applegate Naturals Beef + Pork Pepperoni, halved or quartered
- 1 1/2 cups cherry tomatoes, halved
- 1 cup roasted bell peppers or jarred roasted red peppers, chopped
- 1/2 cup sliced black olives
- 1 cup mozzarella pearls or cubes
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh basil or parsley
Dressing
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
How to Make Pepperoni Pizza Pasta Salad
Step 1: Cook the pasta
Boil the pasta in salted water according to package instructions. Drain, rinse with cool water, and let cool completely.
Step 2: Prepare the dressing
Whisk together olive oil, red wine vinegar, Dijon mustard, dried Italian seasoning, garlic powder, salt, and pepper.
Step 3: Assemble the pasta salad
In a large bowl, add the cooled pasta, pepperoni, cherry tomatoes, roasted peppers, olives, mozzarella, red onion, and fresh herbs.
Step 4: Toss and chill
Pour the dressing over the salad and toss until evenly coated. Refrigerate for at least 30 minutes for the best flavor.
Step 5: Serve
Serve cold or at room temperature. Store in airtight containers for up to 4 days.
Ingredient Swaps
- Turkey pepperoni creates a lighter but still flavorful version.
- Dairy-free mozzarella or feta works if you need a dairy-free option.
- Gluten-free pasta holds up well and keeps the recipe gluten-free.
- Add chickpeas for extra protein and fiber.
Kid-Friendly Options
- Skip the onions and olives.
- Use mozzarella pearls for small bites.
- Choose fun pasta shapes like bowties or mini shells.
Recipe Tips
- Rinse the pasta so it stays firm and doesn’t stick together.
- For deeper fall flavor, add roasted zucchini, roasted mushrooms, or sun-dried tomatoes.
- If the pasta absorbs dressing while chilling, add a splash of olive oil before serving.
- Chill at least 30 minutes — it improves texture and flavor.
Meal Prep + Storage
- Best on days two and three as the flavors deepen.
- Store in airtight containers for up to 4 days.
- Add a spoonful of dressing before serving to refresh the pasta.
- Great for lunchboxes or easy grab-and-go meals.
Frequently Asked Questions
Yes. This pasta salad is actually better when made ahead because the flavors deepen as it chills. For the best texture, make it 12 to 24 hours in advance and store it in an airtight container.
This pasta salad lasts up to 4 days in the refrigerator. If the pasta absorbs some of the dressing, add a splash of olive oil before serving.
Absolutely. Turkey pepperoni works great and gives the pasta salad the same salty, savory flavor. You can also use mini pepperoni if you prefer smaller bites.
Rotini, bowties, and fusilli are the best choices because they hold the dressing well. Short, textured shapes help coat every bite evenly.
Yes. Fresh chopped bell peppers work perfectly and add extra crunch. Jarred roasted peppers give a softer, sweeter flavor, so both options work depending on what you prefer.
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Pizza Pasta Salad
Ingredients
- 12 oz pasta
- 1 cup Applegate Naturals Beef + Pork Pepperoni
- 1 1/2 cups cherry tomatoes
- 1 cup roasted peppers
- 1/2 cup olives
- 1 cup mozzarella
- 1/4 cup red onion
- 1/4 cup basil or parsley
Dressing
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper
Instructions
- Cook pasta, rinse with cool water, and cool fully.
- Whisk together dressing ingredients.
- Combine pasta, pepperoni, tomatoes, peppers, olives, mozzarella, onion, and herbs.
- Toss with dressing.
- Chill 30 minutes before serving.
Notes
- This pasta salad tastes best after chilling for at least 30 minutes. The flavors deepen and the dressing absorbs into the pasta.
- If the pasta absorbs too much dressing while stored, add a splash of olive oil or a spoonful of extra dressing before serving.
- Great for meal prep and stays fresh for up to 4 days in the fridge.
- Rotini, bowties, or fusilli work best because they hold the dressing well.
- Turkey pepperoni, dairy-free mozzarella, or gluten-free pasta can be swapped in easily.
- For picky eaters, skip the onions and olives or use fun pasta shapes like bowties.
- Add chickpeas if you want extra protein and texture in the salad.
