Description
This Pizza Pasta Salad is a flavorful, easy-to-make dish combining tri-color spiral pasta, mozzarella cubes, pepperoni, fresh vegetables, and Italian dressing. Perfectly chilled and tossed together, it's ideal for potlucks, family dinners, or as a refreshing summer side dish that offers the taste of pizza in a pasta salad form.
Ingredients
Salad Ingredients
- 12 ounces tri-color spiral pasta
- 8 ounces mozzarella cheese, cut into ½-inch cubes
- 1 cup sliced pepperoni
- 1 small green bell pepper, chopped
- 3 ounces pitted black olives, drained (about half of a 6-ounce can)
- 10 ounces cherry or grape tomatoes, halved
- ⅓ cup shredded Parmesan cheese
- ¾ cup Italian salad dressing
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and cook the tri-color spiral pasta according to the package directions until al dente. Drain the pasta and rinse it thoroughly with cold water until it is completely cooled. Allow it to drain well to remove excess water.
- Combine Ingredients: Transfer the cooled pasta to a large serving dish. Add the mozzarella cubes, sliced pepperoni, chopped green bell pepper, drained black olives, cherry tomatoes, and shredded Parmesan cheese. Gently toss all the ingredients together to combine evenly.
- Add Dressing and Toss: Pour the Italian salad dressing over the pasta mixture to your desired amount and toss again thoroughly to ensure the dressing is well distributed throughout the salad.
- Chill the Salad: Cover the dish with plastic wrap or a lid and refrigerate for at least 1 to 2 hours to allow the flavors to meld together. You can refrigerate it for up to 8 hours before serving for best taste.
Notes
- For a vegetarian version, omit the pepperoni or substitute with plant-based pepperoni slices.
- Use gluten-free pasta if you need to make this salad gluten-free.
- The salad can be customized with additional vegetables like red onions or cucumbers.
- Make sure to drain the pasta well after rinsing to prevent a watery salad.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
