This Pizza Pasta Salad is great for summer get togethers! It is loaded with pepperoni, tomatoes, olives, mozzarella and parmesan cheese.
Pizza Pasta Salad
We make this pizza pasta salad all the time when we are feeding a crowd, it’s the perfect side dish for BBQ’s and picnics. It is also a very kid friendly pasta salad. Dress it up as you would your favorite pizza and you are good to go!
The Secret is in the Dressing
The secret to this is the dressing, you have to get the Bernstein’s Restaurant Recipe Italian Dressing. It is sooo much better than your regular Italian dressings (no, this is NOT a sponsored post– I really do just like it that much). I have been able to find a bottle of it at just about every grocery store I have been to. It is good stuff!
For the noodles you can use try-color rotini (our noodle of choice), but you can also use bowtie, penne, fusilli, tortellini, or we have even seen this made with spaghetti noodles. We like using the rotini noodles because it seems to hold a lot of the delicious dressing (see above).
Substitutions and Additions
Feel free to leave any of the ingredients out if you think a family member wouldn’t like it. Our dad won’t do olives so if we know he is going to be eating with us we either make him a batch with no olives or we use whole olives so they are easy to pick out. You can pretty much use any pizza topping you like as an addition to this recipe, including but not limited to:
- Sliced mushrooms
- Chopped or sliced red onion
- Red or green bell peppers
- Cooked sausage crumbles
- Ham/Canadian Bacon
- Chopped artichoke hearts
Other Delicious Pasta Salads
Making more than one pasta salad or just want some more ideas? We’ve go you covered:
- BBQ Ranch Pasta Salad
- Light Greek Pasta Salad
- Layered Pasta Salad
- Mom’s Traditional Macaroni Salad
- Creamy Bacon Ranch Pasta Salad
- Summer Pasta Salad
How to make Pizza Pasta Salad
- Mix together all ingredients and chill in the fridge for at least 2 hours before serving.
- We like to put it in a tupperware container with a tight lid and flip it upside down, then right side up a few times while it is chilling to distribute the dressing into the pasta better.