We may earn a commission when you click on the affiliate links in this post.
This Pizza Pasta Salad is so great for summer get togethers! It is loaded with pepperoni, tomatoes, olives, mozzarella and parmesan cheese.
Table of Contents
I make this pizza pasta salad all the time when I am feeding a crowd, it’s the perfect side dish for BBQ’s and picnics and potlucks. It is requested constantly in our family. We also like to make up a big batch, put it into individual containers, and take it for lunches all week. It actually tastes best after marinating for a day. You are going to love the pepperoni and mozzarella and parmesan cheese in this. Dress it up as you would your favorite pizza and then you are good to go!
Pasta Salad Ingredients
- Noodles – you can use tri-color rotini pasta, 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.
- Bernstein’s Restaurant Recipe Italian Dressing – my favorite Italian Dressing.
- Sliced Pepperoni – you can also use the mini pepperonis.
- Mozzarella – use fresh mozzarella, mozzarella pearls, or regular mozzarella cheese cut into cubes
- Tomatoes – use diced tomatoes or cherry tomatoes. If the cherry tomatoes are on the larger side, then cut them in half.
- Black Olives
- Fresh Basil
- Parmesan Cheese
The Secret is the Dressing
The secret to this Pizza Pasta Salad is using the Bernstein’s Restaurant Recipe Italian Dressing. It is so much better than your regular Italian dressings and is perfect in this salad. If you can’t find it, then my next favorite is the Olive Garden Italian Salad Dressing.
How To Make Pizza Pasta Salad
- First, I cook the pasta according to the directions on the package. Once it’s done, I drain it and give it a quick rinse with cold water to cool it down.
- Then I mix everything together—the pasta, pepperoni, mozzarella, olives, tomatoes, parmesan, a whole bottle of Bernstein’s Italian Dressing. I like using a big bowl so I can really toss everything well.
- After it’s all combined, I transfer it into a Tupperware container with a tight-fitting lid. Here’s my favorite little trick: while it chills in the fridge (at least 2 hours, but longer is even better!), I flip the container upside down and then right side up a few times. It helps the dressing soak into the pasta evenly and makes the whole salad super flavorful.
Substitution and Addition Ideas
- Sliced mushrooms
- Chopped or sliced red onion
- Red or green bell peppers
- Green Chilies
- Pepperoncini
- Cooked Italian sausage
- Pineapple
- Ham/Canadian Bacon
- Chopped artichoke hearts
- Spices like Italian seasoning, garlic, dried basil, and oregano
Pasta Tips
For the perfect pasta, cook to just barely al dente. Then, drain the pasta and rinse with cold water immediately after cooking. This stops the cooking process and keeps the pasta from getting too soggy. It also rinses off some of the starches and makes it so the pasta doesn’t stick together.
Questions About This Pasta Salad
Yes! In fact, it tastes even better when made in advance. The flavors really come together after a few hours in the fridge, so it’s perfect for meal prep or parties.
It stays fresh in the fridge for about 4 to 5 days when stored in an airtight container. Just give it a good stir before serving.
I like using a block of mozzarella and cutting it into small cubes for a nice bite. Mozzarella pearls also work great and save time!
Yes, I like to use gluten free spiral or penne noodles. Then just double check that the Italian Dressing you are using is gluten-free.
Pizza Pasta Salad
Video
Ingredients
- 1 bag colored spiral noodles
- ¾ cup pepperoni cut into wedges
- ¾ cup mozzarella cut into small cubes
- ½ cup olives sliced
- ¾ cup fresh tomatoes diced
- ¼ cup parmesan cheese not the powdery kind
- 1 bottle Bernstein's Restaurant Recipe Italian Dressing
Instructions
- Cook the pasta according to package directions. Then, drain and rinse with cold water.
- 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.
Notes
- Sliced mushrooms
- Chopped or sliced red onion
- Red or green bell peppers
- Cooked sausage crumbles
- Pineapple
- Ham/Canadian Bacon
- Chopped artichoke hearts
- Spices like Italian seasoning, garlic, fresh basil, and oregano
Nutrition Information
Other Delicious Pasta Salads
Making more than one pasta salad or just want some more pasta salad recipe ideas? Then we’ve got you covered:
great!
The salad sounds good but Bernstein’s is definitely NOT an option. In the 2 towns nearest to us I could find no grocery that carries it. The Bernstein’s website said they could find no sellers in our area. I can order it from Amazon ($13.50/14 oz.) but I’m not rich enough to splurge like that. Since you said the secret is in the dressing and it has to be Bernstein’s, do you have any other suggestions?
Ken’s or Newmann’s Own should work!
Delicious. Love this for summer and for potlucks! I’m thinking of using the mini pepperonis next time instead of cutting them all up so it can save me a step. You think those will work ok?
This is usually the first thing gone, anytime I have taken it anywhere! I make it all the time, because it’s quick & easy & has tons of flavor!
What a great mash up of two of my favorite recipes! Loved this recipe; easily, a new favorite dish!
How much is one bag of pasta? 8oz or something else? Not all try-color rotini comes in a bag.
We usually use between 12-16 oz. of pasta. Hope this helps!
Thank you
I have been making a similar pasta salad since the mid 80s and it is one of my very grown kids favorite “memory dishes” from Mom. I also add sliced mushrooms, either fresh that I saute or in a pinch I’ll add the sliced ones that come in a jar. I also add marinated artichoke hearts (liquid and all). If they are big, I’ll cut them in half. After moving to Texas, I started added black beans. After 30 years, I guess it’s still a work in progress.
Thanks for all the fun new add-in ideas!
I’ve been making a version of this for over 20 years. I do cook the pasta very al dente, add raw sliced mushrooms and serve it with lots of Parmesan cheese. Can’t wait to try the Bernstein’s Restaurant Recipe Italian Dressing!
I’m definitely adding mushrooms next time I make this – yum! You are going to love the Bernstein’s Restaurant Italian Dressing.
Would it be possible to use any other variety of pasta? Had a bad experience with spiral noodles. I was thinking perhaps bowtie. Also, would it be possible to use the sliced pepperoni you buy to put on pizza?
You could totally use bowtie and sliced pepperoni. Those are both good substitutions!
umm cook thepasta first i think do we not?
yes, cook the noodles first
It truly made me LOL about the cooking the pasta……I did that once and did NOT cook the pasta thinking it would absorb and become soft……I was a very new and very young “chef”….and I was mortified at my very crunchy salad!! Those were the days of funny times of learning!!! Love this recipe, added it to my favorites and when I bring it to a cookout, it is loved by everyone so I double the size now.
Olive Garden Italian Dressing is my favorite. I just mixed up a big bowl for supper tonight. I can’t wait to taste it!
I think I’ll add some pepperoncini too.
How many servings will this recipe make?
It makes a good 10-12 servings if taking to a potluck…
Do you have to cook the pasta before mixing all the ingredients or do they soften in the dressing?
Yes, you definitely cook the pasta first.
Hola soy de Peru y me encantan las recetas, pero aca no se consiguen algunos ingredientes como la botella de Bernstein’s Restaurant Recipe Italian Dressing
Que se le podria poner con otros ingredientes faciles de conseguir.
Gracias
Is anyone able to translate this? I am guessing they are from Peru and can’t find Bernstein’s Italian dressing.
If that is the case you can definitely substitute another brand of Italian dressing.
Translation:
Hello I’m from Peru and I love recipes but over here you cannot find some of the ingredients like the bottle of Bernstein’s Restaurant Recipe Italian Dressing . What other ingredients can you use that might be are easier to find?
You could try whatever kind of italian or greek dressing is available there.
I’m also having a hard time finding this salad dressing, I live in Queens, N.Y, never heard of the stores that you have listed. Also was wondering if you cook the pasta, or just let it marinade in the dressing to soften up and absorb the flavors.
Try finding an italian dressing that says something like “restaurant” style or recipe. And yes, you do want to cook the pasta. It will still absorb the flavor of the dressing.
Hello! This looks delish! I am wanting to make it for a cookout next week but I can’t find the Bernsteins Dressing. I searched on their website and it says that it is not available in Nashville, TN which is hard to believe…what store carries it where you live? Thanks
I have found it at Albertson’s and Winco and Safeway. I hope that helps!
I make that a lot this time a year and throughout summer. I never knew it was pizza pasta salad. I just call it pasta salad. I use generic Italian light. It is very good. Just enough flavor but not over powering. We love it.
Made this tonight..DELISH!Thank you ..melissa in Charlotte, North Carolina!
This sounds like the perfect summer supper. Thanks for a great idea.
I made this yesterday and it was a big hit with everyone! You were especially right about the dressing. I new want to go back and try substituting this dressing in where it calls for other Italian dressings and see if it improved those pasta salads too.
Yummy, fresh and colorful. Perfect for summer.
I love this salad! I like your tupperware lid and shake technique. I will have to remember that! I usually add a dash of Vegetable Supreme seasoning too. It is delicious.
PS We still miss you Ems!
Looks so good! I love cold Italian pasta salads in the Summer!
This is a favorite at our house too. I'll have to try that Berrnstein's dressing!