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–+ servings
A large bowl of pizza pasta salad near a blue napkin.
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5 from 1 vote

Easy Pizza Pasta Salad Recipe

Prep Time20 minutes
Cook Time10 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: pasta salad, pizza pasta, Pizza Pasta Salad
Servings: 15 servings
Calories: 224cal
Author: Amy Desrosiers
Cost: $8

Equipment

  • 6 quart stockpot
  • cutting board
  • knife
  • large mixing bowl

Ingredients

  • 1 cup Italian Dressing
  • 1 pound Mini spaghetti cooked, rinsed, drained. *Can use any pasta you prefer or have on-hand
  • 1 teaspoon salt for boiling pasta
  • 4 ounces pepperoni *can use mini, large, or cut your own for heartier chunks.
  • 1 cup Mozarella cheese *can use shredded, cubed, or pearls.
  • 1 small green bell pepper cored, seeded, and diced.
  • 1 small red bell pepper cored, seeded, and diced.
  • ½ cup red onion diced
  • ½ cup black olives sliced or whole
  • 1 cup cherry tomatoes sliced
  • ½ cup pepperoncini peppers drained
  • 2 tablespoons fresh basil chopped

Instructions

  • Boil pasta in salted water until al dente. I usally add a teaspoon of salt to my water for one pound of pasta. Drain and rinse cooked pasta making sure there is no excess water left behind.
  • Once pasta is drained, add it to a large mixing bowl, and mix it with one cup of Italian dressing.
  • Add all remaining mix-ins and toss to combine.
  • Cover the pasta salad tightly with plastic wrap and place it in the refrigerator to allow flavors to fully meld. This tastes perfectly the next day and makes a good meal prep salad.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1portion | Calories: 224cal | Carbohydrates: 26g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 565mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 1mg