Easy Pizza Pasta Salad
This easy pizza pasta salad is loaded with pepperoni, mozzarella, cherry tomatoes, Parmesan cheese, and Italian dressing. It's a quick, make-ahead side dish recipe that's perfect for summer potlucks, picnics, parties and backyard BBQs.
Ingredients
- 16 ounces penne pasta
- 1 pint cherry tomatoes cut in half
- 8 ounces mozzarella cheese cubed
- 6 ounces pepperoni slices quartered
- 1 cup Parmesan cheese
- 1 cup Italian dressing more to taste
Instructions
- Start by boiling your penne pasta according to the package directions. Drain and rinse under cold water.
- In a large bowl, combine your cooked, cold pasta, cherry tomatoes, mozzarella cheese, and pepperoni.
- Pour your favorite Italian dressing over the salad and toss until everything is coated.
- Sprinkle with Parmesan cheese and stir until combined.
- Cover and refrigerate for at least 30 minutes so the flavors blend together.
- Stir again before serving and add some more Italian dressing (if desired), and enjoy!
Notes
Helpful Tips
- Make sure to rinse your pasta with cold water so it stops the cooking process and cools it quickly.
- Chill the salad for at least 30 minutes but longer if you can to allow all the flavors to combine. However, keep in mind that the pasta will absorb some of the dressing so you may need to add more before serving.
Variations
- Try a veggie pizza pasta salad and add in some chopped bell peppers, black olives, red onions, and cucumbers.
- You can also add in extra diced ham or salami along with the pepperoni.
- Mix up the cheese. We love it with Colby-jack and cheddar as well.
- If you would prefer a creamy version instead, add in about ½ cup of mayonnaise.
Storage
- Store your leftover pizza pasta salad in an airtight container in the fridge for 3-4 days. You may need to add more Italian dressing as the pasta will continue to absorb the dressing as it sits.