Rotini tossed with spicy pepperoni, crisp vegetables, creamy mozzarella and fresh basil, all coated in a zesty homemade Italian dressing. This pizza pasta salad is bright, easy, and perfect for warm-weather meals.
Pasta salad has always been a go-to for quick, crowd-pleasing meals—especially this pizza pasta salad. It combines rotini with spicy pepperoni, lots of fresh veggies, mozzarella pearls, fragrant basil, and a tangy homemade Italian dressing. Simple to make and easy to customize, it’s a favorite for picnics, potlucks, and weeknight dinners.
Ingredients for pizza pasta salad
- Pasta: Rotini works great, but other medium-length pastas such as penne, bowtie, cavatappi, or gemelli are good substitutes.
- Pepperoni: Use pre-sliced pepperoni for convenience. Halve or quarter slices as needed.
- Tomatoes: Cherry or grape tomatoes are ideal—sweet and juicy in summer.
- Bell pepper: Any color will work. Red or yellow are sweeter; green is more assertive. A mix adds color.
- Red onion: Sliced thin—red onion is slightly sweeter and milder than white or yellow.
- Mozzarella: Mozzarella pearls are perfect, but small cubes of fresh mozzarella are fine too.
- Black olives: Pre-sliced and drained are the easiest option.
- Fresh basil: Thinly sliced basil brightens and elevates the salad.
- Grated parmesan: Optional—sprinkle on top before serving for extra flavor.
- Zesty Italian dressing: Olive oil, red wine vinegar, garlic, Italian seasoning, red pepper flakes, salt and pepper combine to make a bold, flavorful dressing.
How to make the best pizza pasta salad
- Cook the pasta. Boil rotini according to package directions. Drain and rinse under cold water to stop cooking. Let it cool completely.
- Make the dressing. Whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, salt and pepper. Refrigerate while you prepare the salad.
- Prep the mix-ins. Halve cherry tomatoes, chop bell pepper, slice red onion thinly, halve or quarter pepperoni slices if desired, drain olives, and slice basil.
- Toss and chill. Combine cooled pasta with pepperoni, vegetables, mozzarella, olives and basil in a large bowl. Add your desired amount of dressing and toss until well coated. Cover and chill for 30 minutes to 1 hour so flavors meld.
- Serve. Toss again just before serving, sprinkle with grated parmesan if using, and enjoy.
Storage
Leftovers make excellent next-day lunches. Store pasta salad in an airtight container in the refrigerator. If you have extra dressing, reserve some to refresh the salad before serving, since pasta absorbs dressing over time. Properly stored, it will keep for about 4–5 days.
FAQs
- Can I freeze pizza pasta salad? Freezing is not recommended. Some ingredients become mushy and the texture changes after thawing.
- Can I prep ingredients ahead? Yes. Cook the pasta, chop vegetables, and make the dressing a day ahead. Wait to slice basil until serving for the freshest flavor.
- Why does the dressing call for a full teaspoon of salt? The dressing is intentionally robust because it needs to flavor plain pasta and raw vegetables. It may taste salty on its own but balances well when tossed with the salad.
Why you’ll love this pizza pasta salad
- Customizable: Easily omit or swap ingredients—no olives, different peppers, or alternative cheeses all work.
- Colorful and flavorful: Spicy pepperoni, crisp vegetables, creamy mozzarella, and a zesty dressing deliver big, familiar flavors.
- Party favorite: Shareable and approachable—this salad is often one of the first dishes to disappear at gatherings.
Need it gluten free? Use your favorite gluten-free pasta.
Need it dairy free? Substitute dairy-free mozzarella alternatives or omit the cheese.
Recipe summary
- Prep time: 15 minutes
- Cook time: 7 minutes
- Total time: 22 minutes
- Servings: 6
- Course: Pasta, Salad
- Cuisine: Italian
- Keywords: mozzarella, pasta salad recipes, pepperoni, pizza pasta salad, zesty Italian dressing
Ingredients
For the pasta salad:
- 1 lb. dry rotini pasta
- 1 cup sliced pepperoni, cut in half
- 1½ cups cherry tomatoes, halved or quartered
- 1 green bell pepper, chopped (or mix of colors)
- ½ red onion, sliced thin
- 1 6oz. can sliced black olives, drained
- 8 oz. mozzarella pearls (or fresh mozzarella cut into small cubes)
- ¼ cup fresh basil, sliced thin
- Grated parmesan (optional)
For the zesty Italian dressing:
- ½ cup olive oil
- ½ cup red wine vinegar
- 3 garlic cloves, minced
- 1½ Tbsp Italian seasoning
- ½ tsp red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
Instructions
To make the dressing:
- Whisk dressing ingredients together, cover, and refrigerate while preparing the salad.
To make the pasta salad:
- Boil pasta according to package directions. Drain, rinse with cold water, and set aside to cool.
- Add pasta to a large bowl with pepperoni, tomatoes, bell pepper, red onion, olives, mozzarella and basil. Pour on desired amount of dressing and toss to coat. Cover and chill 30 minutes to 1 hour.
- Before serving, toss again and sprinkle with parmesan if desired. Serve immediately.
Notes
*Ingredient amounts are suggestions. Adjust quantities to your taste.