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–+ servings
5 from 1 vote

Pizza Pasta Salad

This easy pizza pasta salad recipe is loaded with pepperoni, mozzarella, roasted peppers, and a tangy Italian vinaigrette. A cold pizza pasta salad that’s perfect for meal prep, potlucks, and game day.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
SERVINGS: 6 people

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

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  • 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.

Nutrition

Serving: 1 | Calories: 554kcal | Carbohydrates: 47g | Protein: 16g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 928mg | Potassium: 336mg | Fiber: 3g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 20mg | Calcium: 139mg | Iron: 2mg