Pizza Pasta Salad
A vibrant pasta salad that combines the flavors of pizza with fresh veggies and cheesy goodness.
Ingredients
- 12 oz tri-color spiral pasta (or any short dry pasta like rotini)
- 8 oz mozzarella cheese (cut into ½-inch cubes)
- 1 cup sliced pepperoni
- 1 small green bell pepper (chopped)
- 3 oz pitted black olives (drained)
- 10 oz cherry or grape tomatoes (halved)
- ⅓ cup shredded Parmesan cheese
- ¾ cup Italian salad dressing (homemade or store-bought, more if needed)
Instructions
- Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cools, prepare the other ingredients: cube the mozzarella, chop the green bell pepper, slice the pepperoni, halve the tomatoes, and drain the olives.
- In a large mixing bowl, combine the cooled pasta, mozzarella, pepperoni, bell pepper, olives, and tomatoes. Toss gently to mix.
- Add about three-quarters of the Italian dressing and toss again to coat. Cover and refrigerate for at least one hour.
- Before serving, give the salad a good toss, add more dressing if needed, and top with shredded Parmesan cheese.
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Notes
Store in an airtight container in the fridge for up to 4 days. Add a splash of dressing if it seems dry when serving.