Recipe

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What makes this easy pizza pasta salad stand out from the rest is a dressing that makes it taste even better the next day!

This pasta salad has everything you’d want to load up on a pizza: pepperoni, tomatoes, mozzarella, and black olives tossed in an incredible Italian dressing is the best I’ve ever eaten.

closeup of pizza pasta salad in a large serving dish

Pepperoni Pizza Pasta Salad

I sometimes overcomplicate things when trying to come up with new ways to add variety to our meals and as it turns out, the simplest ideas are often the most loved by all the family, and this Pizza Pasta Salad recipe proves it!

This pasta salad makes a great option you can prep ahead for a simple weeknight dinner or lunch. Most pasta salads will stay good for up to 3 days, and you can customize this recipe with any of your family’s favorite pizza toppings and cooked pasta.

And the dressing. Guys, the dressing! The homemade Italian Vinaigrette will be a game-changer for your salads. It’s made with the simplest ingredients, packed with flavor, and comes together in no time!

Ingredients

Pasta, pizza toppings, and the best dressing are what make this recipe one you’ll crave every single week. You’ll find the ingredients measurements in the recipe card, but first, let’s give them a quick look:

Pasta: I’m using fusilli this time, but any shaped pasta works!
Cherry tomatoes: juicy, nutritious, and fresh!
Mozzarella: pearls or a fresh ball cubed.
Pepperoni: a pizza classic! Add your favorite one.
Black olives: or any other olives you have around.
Bell pepper: red, green or both! We’ll add it chopped.
Red onion: adds flavor and crunchiness.
Italian dressing: store-bought or the easy recipe you’ll find at the end of the post.

pepperoni and vegetable pizza pasta salad

How to Make Pizza Pasta Salad

Grab those ingredients in a large bowl, and let’s make this epic pizza pasta salad. Here’s what to do:

Make the dressing
If making my delicious homemade recipe, you combine all the ingredients in a lidded jar or dressing bottle and shake well to combine.
Cook the pasta
Cook it al dente. This is usually about 2 minutes less than the total time.
Rinse
Once done, you drain the water and rinse the pasta with cold water in the colander to remove the starch from pasta. This is a good step for cold pasta salads.
Transfer
Now, transfer the pasta to a large mixing bowl or the bowl in which you’ll serve this pasta salad.
Add veggies
To the pasta bowl, you add tomatoes, mozzarella, pepperoni, olives, bell pepper, and red onion.
Add the dressing
You pour 1 cup of the salad dressing over the pasta and toss to coat the pasta with the dressing.
Refrigerate
Store the pizza pasta salad in the fridge for at least 1 hour until chilled or overnight.

Do You Need to Rinse the Pasta for Pasta Salad?

If you’re cooking pasta for pasta salads, I recommend rinsing it with cold water in the colander to remove the starch. This will keep the pasta from sticking, yielding a more appealing texture.

Best Dressing for Pizza Pasta Salad

Saying that this pizza pasta salad tastes amazing with this Italian Vinaigrette is an understatement. ALL salads taste out.of.this.world with this Italian Vinaigrette. The perfect balance between oil, vinegar, and honey, plus the tasty Italian seasoning, the slight spiciness of the red pepper flakes, and the unexpected cheesy note? You won’t believe it!

You can grab any salad dressing you have around, and this salad will taste great. But add this homemade dressing, and you’ll scream EPIC! And that’s when everyone around turns their heads and wants to know the recipe. You’re welcome!

Is Pizza Pasta Salad Served Cold?

Pizza Pasta Salad is best when served chilled at a BBQ or on a hot summer night.

Since there’s no need to reheat it, you could also pack it for lunch in an insulated lunch bag with an ice pack if you want to eat it chilled.

Recipe Variations

Just like a pizza, you can add or subtract toppings to make this pasta salad all your own. Here are some ideas:

Make it gluten-free or grain-free
To make this recipe gluten-free, use gluten-free pasta or if you need a grain-free option, try spiraled zucchini noodles. Just make sure to sauté or steam the noodles before tossing them with the rest of the ingredients.

Swap the pepperoni
If you don’t have pepperoni around, add chopped deli meat or prosciutto.

Swap the cheese
No mozzarella around? This pasta salad can still be deliciously cheesy by adding Provolone, Gouda, Cheddar, or Parmesan.

Add more veggies
Just like pizza, you can add what you have around to this salad to keep it nutritious: spinach, corn, broccoli (cooked and chopped), or mushrooms.

Other dressings for pasta salad
My homemade Italian vinaigrette is 100% worth making, but it doesn’t mean you can’t try this pizza pasta salad with other delicious dressings! A balsamic vinaigrette and a maple dijon dressing go amazing with this salad. Another favorite? This mouth-watering Whine Vine Vinaigrette recipe.

How to Store Leftover Pasta Salad

Pizza pasta salad leftovers can be stored in an airtight container or pasta bowl in the fridge for up to 3 days to enjoy as a side, a light dinner, or a healthy lunch.

Pizza Pasta Salad (with the BEST dressing)

Servings: 8

Prep Time: 10

Cook Time: 20

Total Time: 30

What makes this easy pizza pasta salad stand out from the rest is a dressing that makes it taste even better the next day!

5 from 22 votes

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Ingredients

Pasta salad:

16 ounces fusilli pasta
1 pint cherry tomatoes, halved
8 ounces mozzarella pearls, or a fresh ball cubed
8 ounces pepperoni
10 ounce can black olives, drained
1 red or green bell pepper, or both, chopped
½ red onion, thinly sliced
8 ounces Italian dressing, store-bought or this one

Italian Vinaigrette Dressing:

½ cup extra virgin olive oil
¼ cup white wine or red wine vinegar*
1 garlic clove, grated*
2 teaspoons honey, or granulated sugar
2 teaspoons Italian seasoning*
½ teaspoon salt
Pinch red pepper flakes
¼ cup grated parmesan cheese*

Instructions

Make the dressing:

In a lidded jar or dressing bottle combine all the dressing ingredients. Seal with the top and shake well to combine. Refrigerate for up to 1 week.

Cook the pasta:

Bring a large pot of water to boil and cook the pasta according to the package directions for al dente. This is usually about 2 minutes less than the total time. When the pasta is ready, drain the water out, and rinse it with cold water in the colander. Rinsing removes the starch from pasta and is a good step for cold pasta salads.
Transfer the pasta into a large mixing bowl or the bowl you'll be serving this pasta salad.

Make the pasta salad:

To the pasta bowl, add the cherry tomatoes, mozzarella pearls, pepperoni slices, black olives, bell pepper, and red onion.
Pour 1 cup of the salad dressing over the pasta and toss to coat the pasta with the dressing.

Refrigerate:

Refrigerate the pasta salad for at least 1 hour until chilled or overnight.

Notes

This Italian vinaigrette is excellent with either white wine or red wine vinegar, use your favorite.
Swap a raw garlic clove for ½ teaspoon garlic powder.
Use Italian seasoning or ¾ teaspoon dried oregano, ¾ teaspoon dried parsley, and ¾ teaspoon dried basil.
If using store-bought Italian dressing, you might want to add ¼ cup parmesan cheese to the pasta salad.