Pepperoni pizza pasta salad. Pasta, pepperoni, mozzarella and Italian dressing. This summer I've been craving cold pasta salads but I haven't wanted the same ole salads. Something to change up the usual cold pasta salad routine.
There's so The cheese stuffed tortellini, Parmesan and fresh mozzarella are the triple threat trifecta of this Pepperoni Pizza Pasta Salad. I am so excited to share this delicious recipe with you. If you and your family love pepperoni pizza (like we do over here), then you are in for a real treat. You can cook Pepperoni pizza pasta salad using 13 ingredients and 5 steps. Here is how you cook it.
Ingredients of Pepperoni pizza pasta salad
- Prepare 16 oz of colored rotini (I used 12oz).
- You need 3/4 cup of olive oil.
- Prepare 3/4 cup of Parmesan cheese grated.
- Prepare 1/2 cup of red wine vinegar.
- Prepare 2 tsp of oregano.
- It's 1 tsp of garlic powder.
- It's 1 tsp of salt.
- Prepare 1/4 tsp of pepper.
- Prepare 8 oz of mozzarella cheese cubed.
- You need 8 oz of sharp cheddar cheese cubed.
- You need of cherry tomatoes halved.
- Prepare of Sliced black olives (optional).
- It's of pepperoni sliced ( I cut mine in half, can also use mini pepperoni.
Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the oil, Parmesan cheese, vinegar, oregano, salt, garlic powder and pepper; shake well. So here it is: Your favorite pizza toppings in a pasta salad! We've got cheese, pepperoni, bell peppers, tomatoes and onions folded with pasta and tossed with a homemade Italian dressing.
Pepperoni pizza pasta salad instructions
- If you don’t have red wine vinegar, you can use Italian salad dressing instead and leave out the Olive oil. I make this both ways and they are both good. I use about Half a bottle of Italian dress, use as much or little as you like..
- Cook rotini in a pot of boiling water for 7-9 minutes, or until done. Drain and rinse pasta under cold water until cool..
- Meanwhile, in a small bowl, whisk together oil, parmesan cheese, vinegar, oregano, garlic powder, salt and pepper..
- Place cooked pasta, vinegar mixture, and remaining ingredients in a large mixing bowl, turning to coat all ingredients. Refrigerate at least 2 hours before serving..
- Notes- I don’t use cubed cheese, I used shredded, it’s what I have on hand most of the time..
It makes for a colorful presentation and tastes delicious! Placed the cooked, drained and fully cooled pasta in a large mixing bowl. A local grocery store near me often served Pepperoni Pizza Pasta Salad in its deli, and I've always loved the big pizza flavor in each bite. Italian dressing really ties together the meaty pepperoni, and tender bites of mozzarella cheese. Recreating their recipe was not very difficult.
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