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This Pizza Pasta Salad is so great for summer get togethers! It is loaded with pepperoni, tomatoes, olives, mozzarella and parmesan cheese.
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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!