Keyword: pasta salad, pizza pasta, Pizza Pasta Salad
Servings: 15servings
Calories: 224cal
Author: Amy Desrosiers
Cost: $8
Equipment
6 quart stockpot
cutting board
knife
large mixing bowl
Ingredients
1cupItalian Dressing
1poundMini spaghetticooked, rinsed, drained. *Can use any pasta you prefer or have on-hand
1teaspoonsaltfor boiling pasta
4ouncespepperoni*can use mini, large, or cut your own for heartier chunks.
1cupMozarella cheese*can use shredded, cubed, or pearls.
1smallgreen bell peppercored, seeded, and diced.
1smallred bell peppercored, seeded, and diced.
½cupred oniondiced
½cupblack olivessliced or whole
1cupcherry tomatoessliced
½cuppepperoncini peppersdrained
2tablespoonsfresh 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.