This is kind of just like a basic Italian pasta salad, but I’m calling it “Pizza Pasta Salad” because this is how I use my leftover pizza toppings.
When you buy a jar of peppers, olives, or any other pizza toppings, it’s always way too much for one pizza, so I repurpose all the pizza toppings in a pasta salad the next day.
Adding to the appeal is that this Pizza Pasta Salad is another one of those great “refrigerator salads” that can be stored in the refrigerator for days and re-heated throughout the week, so you can keep munching away happily all week long.
So is it difficult to make it, follow along with Apronese to discover this interesting secret
What’s In Pizza Pasta Salad?
It’s fun to create something new every day, and maybe you’ll have something to create with this pasta salad soon.
I made a pizza pasta salad with mozzarella, pepperoni, green bell pepper, black olives, red onion, and banana peppers, but here are some other things that I think would make it even better:
- Grape tomatoes
- Green Olives
- Fresh herbs (oregano, basil, parsley)
- Mushrooms (marinated mushrooms would be even better)
- Artichoke hearts
In all honesty, the only thing I probably wouldn’t mix in my pizza pasta salad is pineapple. My favourite pizza topping is pineapple, but I don’t think it would go well in this pasta salad at all.
In fact, pineapple isn’t something I would want to put in my salad at all.
What Dressing Do you Use?
There is also a recipe in the recipe below that includes a homemade Italian dressing made with parmesan cheese, which I have added to it.
It would be best to take a shortcut and buy a store bought salad dressing if you would like to save time. If so, you may want to consider Italian or Caesar salad dressing (non-creamy).
I would also suggest adding some Parmesan cheese to the dressing if it does not already include it. This pizza pasta salad really stands out when the Parmesan cheese is added.
Is It Possible to Use a Different Pasta?
You can use any short-shaped pasta, such as bowtie, penne, or shells, in this recipe. You can use any type of short pasta, regardless of shape.
There is no need to use long pasta shapes like spaghetti in this recipe because chunky objects tend to fall to the sides or bottom of the bowl. This recipe would also work well with gluten-free or whole wheat pasta.
How Long Does Pizza Pasta Stay Good?
Despite being a pasta salad, this one is very refrigerator-friendly and will last for about 4-5 days in your refrigerator. So, this one is perfect if you’re planning to prepare your weekly meals.
Check out my roundup of 19 Refrigerator Salads for Healthy Eating on the Go if you love refrigerator salads too!
Italian Pizza Pasta Salad
This deliciously simple Italian style pizza pasta salad incorporates leftover pizza toppings, and you can even make your own homemade Italian dressing to complete the dish.
Servings: 8 (1 cup each)
Homemade Italian Dressing
- 1/2 cup olive oil ($0.84)
- 1/4 cup red wine vinegar ($0.40)
- 1 tsp Dijon mustard ($0.06)
- 1/4 tsp garlic powder ($0.02)
- 1 Tbsp Italian seasoning ($0.30)
- 1/2 tsp salt ($0.02)
- 1/4 tsp pepper ($0.02)
- 2 Tbsp grated Parmesan ($0.22)
- 1 lb. rotini pasta ($1.00)
- 3 oz. pepperoni ($1.25)
- 4 oz. mozzarella ($1.15)
- 1 green bell pepper ($0.89)
- 1/4 cup red onion ($0.11)
- 1/2 12oz. jar banana pepper rings ($1.00)
- 1/2 4oz. can sliced black olives ($0.70)
- Taking the Italian dressing out of the refrigerator so the flavors have a chance to blend a bit is a good idea. A bowl or jar should be filled with the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Stir all of these ingredients together, or place a lid on the jar and shake it until well combined. Set the dressing aside once it is ready.
- You will need to cook the rotini according to the package directions, boiling them in boiling water for 7-10 minutes, or until they turn tender when you are ready to drain them. Drain the pasta in a colander and rinse under cold tap water for a few seconds. Let the pasta drain well, shaking the colander frequently to remove excess water.
- The pasta will need to be cooked and drained while you prepare the other ingredients for the pasta salad. Before you cut the pepperoni into quarters, cut the mozzarella into small cubes and dice the bell pepper, red onions, and banana pepper rings. Drain the black olives and banana pepper rings as well.
- When the pasta is cooked, cooled, and drained well, transfer it to a large bowl. Add the rest of the prepared ingredients (pepperoni, mozzarella, bell pepper, red onion, banana peppers, and black olives). Toss the ingredients to combine.
- In a small bowl, whisk the dressing together again, drizzling it over the pasta salad before tossing once more to coat all the pasta in the dressing before serving. You may serve the pasta salad immediately or you may refrigerate it until you are ready to use it.
Serving: 1 cup ・ Calories: 394.33 kcal ・ Carbohydrates: 44.11 g ・ Protein: 10.01 g ・ Fat: 19.61 g ・ Sodium: 385.08 mg ・ Fiber: 2.18 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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Pasta Pizza Salad: How to Make It – Step by Step Photos
I like making the Italian dressing first, so the flavors can blend for a few minutes. In a bowl or jar, combine 1/2 cups olive oil, 1/4 cup red wine vinegar, 1/4 cup dijon mustard, 1/4 cup garlic powder, 1 Tbsp Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 Tbsp grated Parmesan cheese.
Mix together the ingredients, either whisking them together or closing the jar and shaking it vigorously. Set the dressing aside to use.
The first thing that you must do is to boil one pound of rotini pasta according to the package directions (boil for approximately seven to ten minutes, or until the pasta is tender), drain the pasta in a colander, rinse the pasta briefly in cool water, and let the pasta drain well, shaking the colander every few minutes to get rid of any excess water.
The rest of the pasta salad ingredients can be prepared during the cooking and cooling of the pasta.
Cut the 4 oz. mozzarella cubes into small pieces and prepare the 3 oz. (half of a 6 oz. package) pepperoni into half rounds or quarter rounds while the pasta is cooking and cooling.
One green bell pepper should be diced and approximately 14 cups of red onion should be diced too. Drain 12 of a 12-ounce jar of banana pepper rings and 12 of a 4-ounce jar of sliced black olives.
The pasta is supposed to be cooked, cooled, and drained by the end of the process.
Then it should be placed in a bowl, and then the pepperoni, mozzarella, green bell pepper, red onion, banana peppers, and black olives should be added to the bowl as well.
It might be a good idea to give the dressing one last stir or shake before serving.
After that, you should pour the salad dressing over it and let it sit for a couple of minutes.
You can serve the salad right away or you can refrigerate it until you are ready to serve it. Toss the salad again until everything is well coated with the dressing.
From now on we have another delicious salad to eat, Apronese believes that anyone can be addicted to this dish from the first try. If you don’t believe it, try it, comment the results for everyone to know.
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