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–+ servings
overhead shot of pasta in white bowl with two forks resting
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5 from 5 votes

Pizza Pasta Salad

This Pasta Salad is wrapped in a Homemade Italian Dressing and loaded with all the best Pizza Toppings!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch, Side Dish
Cuisine: American, Italian
Servings: 6
Author: Chris Collins
Cost: £2.50 / $3

Equipment

  • Large Pot & Colander
  • Large Mixing Bowl
  • Sharp Knife & Chopping Board
  • Salad Tossers
  • Empty Jar (for dressing)

Ingredients

Pizza Pasta Salad

  • 12.3oz / 350g Penne Pasta, or other short cut pasta
  • 3.5oz / 100g Pepperoni, sliced
  • 20 Mini Mozzarella Balls (see notes for subs)
  • 1 cup / 100g Baby Plum Tomatoes, halved
  • 1/2 cup / 50g Black Olives, sliced
  • 1/2 cup / 40g freshly grated Parmesan
  • 2 small Peppers (one red, one green)
  • 1 handful Fresh Basil, roughly chopped

Italian Dressing

  • 1/2 cup / 120ml Extra Virgin Olive Oil
  • 1/4 cup / 60ml Red Wine Vinegar (can sub White Wine Vinegar)
  • 1 tsp EACH: Dried Oregano, Sugar
  • 1/2 tsp EACH: Dried Parsley, Garlic Powder
  • 1/4 - 1/2 tsp EACH: Salt, Black Pepper, Chilli Flakes (or to taste)

Instructions

  • Pop your pasta in salted boiling water and cook until al dente. Drain in a colander and rinse with cold water until completely cold. Ensure you've shook out all the water, then place in a large mixing bowl.
  • To make the marinade, combine extra virgin olive oil, red wine vinegar, oregano, sugar, parsley, garlic powder, salt, pepper and chilli flakes. I recommend doing this in a jar as shaking it will help emulsify everything. You could however combine in a small bowl and vigorously whisk until combined.
  • Add into your cold pasta pepperoni, mozzarella, olives, peppers, tomatoes, fresh basil, parmesan and the dressing.
  • Toss to combine then serve up!

Video

Notes

a) Mozzarella - If you can't find cherry mozzarella then tear up 4.4oz / 125g fresh mozzarella.
b) Basil - Fresh basil really works here, especially with the 'pizza' theme, but if you don't have fresh basil you can sub 1 tsp dried into the dressing.
c) Make Ahead - This is great for 2-3days covered in the fridge (longer at your discretion), just give it a toss before serving as the dressing may collect at the bottom.
d) Calories - the whole thing divided by 6 people.

Nutrition

Calories: 576kcal | Carbohydrates: 51.31g | Protein: 15.6g | Fat: 34.84g | Saturated Fat: 9.653g | Polyunsaturated Fat: 12.002g | Monounsaturated Fat: 10.143g | Trans Fat: 0.44g | Cholesterol: 41mg | Sodium: 807mg | Potassium: 347mg | Fiber: 7.5g | Sugar: 2.44g | Vitamin A: 1309IU | Vitamin C: 34.3mg | Calcium: 198mg | Iron: 1.54mg