Pizza Pasta Salad

Who says you can’t have your pizza and pasta too? This Pizza Pasta Salad is what happens when your two favorite Italian comfort foods collide in the most refreshing way possible. It’s loaded with all those classic pizza toppings you crave, but in a cool, picnic-friendly form that’s perfect for hot days when you can’t bear the thought of turning on the oven.

The magic of this recipe is in how it captures everything you love about pizza—the savory pepperoni, creamy mozzarella, tangy banana peppers, and that perfect Italian seasoning blend—all tossed with al dente pasta and a homemade Italian dressing that will make you swear off the bottled stuff forever. It’s potluck perfection that somehow tastes even better the next day (if it lasts that long!).

Ingredients

Homemade Italian Dressing

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1 Tbsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp grated Parmesan

Pasta Salad

• 1 lb. rotini pasta
• 3 oz. pepperoni
• 4 oz. mozzarella
• 1 green bell pepper
• 1/4 cup red onion
• 1/2 (12oz.) jar banana pepper rings
• 1/2 (4oz.) can sliced black olives

Steps

1. Make the dressing first to allow flavors to develop. Combine 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp garlic powder, 1 Tbsp Italian seasoning, 1/2 tsp salt, 1/4 tsp pepper, and 2 Tbsp grated Parmesan in a jar with a tight-fitting lid or a medium bowl. Shake vigorously for 30 seconds or whisk until emulsified—you’ll know it’s ready when the mixture looks uniform rather than separated. Set aside for at least 5 minutes while preparing other ingredients. The longer it sits, the more the flavors will meld.
2. Bring a large pot of water to a rolling boil and add 1-2 Tbsp salt to the water (this flavors the pasta from within). Add 1 lb. rotini pasta and cook for 7-10 minutes until al dente—still slightly firm when bitten. Test by taking a piece out and biting into it; the center should have just a slight firmness. Overcooking will result in a mushy salad that breaks apart when tossed.
3. Drain pasta in a colander and rinse briefly under cold water for 15-20 seconds to stop the cooking process. Don’t rinse too long or you’ll wash away the starches that help the dressing adhere. Shake the colander vigorously every 2-3 minutes to remove excess water—trapped moisture will dilute your dressing. Let pasta cool to room temperature, about 10-15 minutes.
4. While the pasta cools, prep the remaining ingredients: Quarter the 3 oz. pepperoni slices if large, or halve if small (pieces should be bite-sized). Cut the 4 oz. mozzarella into 1/4-inch cubes. Dice the green bell pepper into 1/4-inch pieces, removing the white membrane and seeds. Finely dice the red onion to ensure it doesn’t overpower other flavors. Drain the banana pepper rings and black olives thoroughly on paper towels to prevent excess liquid in your salad.
5. Transfer the cooled pasta to a large mixing bowl with at least 2-3 inches of space above the pasta for easy tossing. Add all prepared ingredients (pepperoni, mozzarella, bell pepper, red onion, banana peppers, and black olives). Gently toss with wooden spoons or clean hands to distribute evenly without breaking the pasta.
6. Give the dressing a final vigorous shake or stir to recombine any separated ingredients, then pour 3/4 of it over the pasta salad. Toss thoroughly but gently to coat all ingredients. Taste and add remaining dressing if needed—the pasta will absorb some dressing as it sits. For best flavor, refrigerate for 30 minutes before serving, or serve immediately. Store leftovers in an airtight container for up to 3 days, adding a splash of dressing to refresh if needed.

Smart Swaps

• Use turkey pepperoni instead of regular pepperoni to reduce fat while maintaining flavor
• Substitute whole wheat rotini for regular pasta to add fiber and make it more filling
• Try feta cheese instead of mozzarella for a tangier flavor profile
• Add 1 cup cherry tomatoes (halved) for fresh brightness and authentic pizza flavor

Make It Diabetes-Friendly

• Replace regular pasta with 1 lb. chickpea or lentil pasta to reduce carbs by approximately 30% per serving while adding protein
• Cut the pepperoni amount in half to 1.5 oz. and increase vegetables by adding 1 cup diced zucchini to lower the glycemic load
• Use only 1/3 cup olive oil in the dressing to reduce overall fat content while maintaining flavor
• Serve smaller portions (3/4 cup instead of 1 cup) alongside a leafy green salad to reduce the carb impact per meal

Pro Tips

• Cook the pasta slightly firmer than you normally would since it will continue to soften as it absorbs the dressing
• Make this salad up to 24 hours ahead for best flavor development, but reserve a few tablespoons of dressing to refresh it just before serving
• For meal prep, layer ingredients in jars with dressing at the bottom, pasta next, and vegetables and cheese on top—shake when ready to eat
• Warm the salad slightly (to just below room temperature) before serving for enhanced flavors—cold temperatures dull taste perception