Pepperoni Pizza Pasta Salad is everything on a pepperoni pizza, but in a pasta salad. It has the pepperoni, the mozzarella, and sun-dried tomatoes. This salad makes a great potluck dish, or it is perfect to take to work for a cold lunch! It’s simple and it’s easy.
Ingredients
This recipe has rotini pasta, but you can use any pasta that you have. I think a bow tie pasta would be really fun for this salad too.
Next you will need to cut the mozzarella cheese into small cubes about 1/4-1/2 inch in size.
You will need to cut the pepperoni into quarters. You could use the little thick pepperonis too. I have found the fastest and the easiest way to cut the pepperoni is by using a kitchen shears.
Sundried tomatoes come packed in oil in a jar or dried in a bag. I recommend using the ones packed in oil since they are moister. The dried sundried tomatoes would need time to plump up before being ready to eat. A kitchen shears can be used to cut the sundried tomatoes too.
Let’s give this salad a little bit more of an Italian pizza flavor by adding basil. I used dried basil, but if you have fresh that would be even better!
Lastly, is the dressing. This recipe calls for bottled Italian Dressing. Simple, yet flavorful.
Mixing
You will cook the pasta, drain it, and cool it before adding the other ingredients.
Once it is cooled, the pepperoni, cheese cubes, sundried tomatoes, basil, and the Italian dressing are added to a resealable bowl. Now mix everything very well.
Serving
Chill the Pepperoni Pizza Pasta Salad for at least an hour before serving. It can also be made the day before serving it. It keeps really well.
This is great on its own for a no cook work lunch in the summertime. Or it’s great as a side dish for Pepper Jam Bacon Cheeseburger or with Barbeque Chicken Sliders.
Happy Cooking!
Pepperoni Pizza Pasta Salad
Equipment
- 1 Large Saucepan
- 1 Bowl with a lid
- 1 4 cup bowl
- 1 Cutting board
- 1 Knife
- 1 Cheese cutter or cheese knife
Ingredients
- 2 cup Pasta uncooked
- 8 oz Mozzarella Cheese Cubed
- 2-3 oz Pepperoni
- 2 tbsp Sun Dried Tomatoes Packed in oil, drained, diced finely
- ½ tsp Dried Basil
- ¾ cup Italian Dressing
Instructions
- Cook, drain, and cool the pasta.
- Cube the cheese ¼ to ½ inch cubes. Set aside.
- Cut the pepperoni into quarters. Set aside.
- Once the pasta is cooled add the cheese, pepperoni, sun dried tomatoes, basil and the Italian dressing. Mix well.
- Chill for about an hour before serving.
