Pasta Pizza Salad

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Pizza Pasta Salad is a delicious cold salad made with pasta, pepperoni, cheese, and lettuce all tossed with yummy vinaigrette.

Summer is here and that means I’m eating all the cold salads!   From pasta salad and macaroni salad to cole slaw and green salads, in the summer I like anything that’s cold and filling.

One of my favorites is The Best Potato Salad which is a classic potato salad recipe.  For a twist on pasta salad I love this Tortellini Pasta Salad.  Broccoli Pasta Salad has a combination of vegetables and pasta which is healthier and filling.  My favorite macaroni salad is this Loaded Macaroni Salad.

Years ago I worked in a school that would have a potluck every other month.   One of my fellow employees would bring in this pasta salad that actually had lettuce in it.  It was so good and I just had to have the recipe.

When I asked her for it it turned out she happen to have the recipe in her desk and gave me a copy of it.  The recipe was fairly simple and combined pasta, tomatoes, gruyere cheese, and lettuce in a vinaigrette dressing.

Can I use a different cheese in this pasta salad?

While the gruyere gives the pasta a nice flavor you can certainly use other cheeses.   Try to stick with a cheese that reminds you of pizza.   I currently like to use a sharp provolone but mozzarella or asiago would be a good choice in this pasta salad as well.

In additional to the ingredients that are on the list I’ve also started adding in pepperoni because it’s supposed to be a combination of pizza and pasta.  If you are vegetarian you can totally leave out the pepperoni.

Can I add other vegetables?

Of course!   Add your favorite pizza toppings to this pasta.   Mushrooms, peppers, onions, and black olives are all fair game.

The original recipe calls for a tri-colored pasta and that’s what I like to use.   The colors really pop and work well with this summer salad.  You can even get the colored pasta that is flavored with vegetables if you’d like.

Ingredients:

• tri-colored spiral pasta
• tomatoes
• provolone cheese (or other cheese)
• red onion
• iceberg lettuce (you can use other lettuce but iceberg holds up well)
• Parmesan cheese
• dried oregano
• Italian seasonins
• garlic powder
• salt and pepper
• olive oil (good quality as this is being used for the dressing)
• red wine vinegar
• balsamic vinegar (optional but really good)

Before making anything else I like to make the vinaigrette so that the flavors have time to work together.    In a large container combine the olive oil, red wine vinegar, balsamic vinegar, oregano, salt, and pepper.   Mix well and set container aside.

Meanwhile, cook the pasta according to package directions.  Drain and run under cold water.   Pour the drained pasta into the container with the dressing.

Add in the tomatoes, provolone cheese, pepperoni, onions, lettuce, Parmesan cheese, oregano, Italian seasonings, garlic powder, salt, and pepper and mix everything together.   Refrigerate for at least 2 hours.  Serve cold.

This pasta salad is the perfect summer recipe.   I love the fact that it has pepperoni, cheese, and pieces of lettuce scattered throughout.   The vinaigrette is similar to an Italian and works perfectly with the ingredients in this salad.

How do you store Pizza Pasta Salad?

Store it in an air tight container in the refrigerator for up to 5 days.  Feel free to make another batch of vinaigrette to pour over top of the salad after a few days since it will start drying out.

Pizza Pasta Salad

Take your pasta salad to the next level with pepperoni, cheese, and a tasty Italian vinaigrette.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Author: Hezzi-D

Equipment

• 1 Mixing Bowl
• 1 large sauce pan

Ingredients

For the pasta salad:

• 12 oz. tri-colored pasta
• 1 large tomato chopped
• 4 oz. Provolone cheese
• ½ red onion chopped
• 1 head of iceberg lettuce chopped
• 1/3 c. Parmesan cheese
• 2 teaspoons oregano
• 2 teaspoons Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper

For the Dressing:

• ¼ c. olive oil
• 3 Tablespoon red wine vinegar
• 1 Tablespoon balsamic vinegar
• 1 teaspoon oregano
• Salt and Pepper to taste

Instructions

• Cook the tri-colored pasta according to the package directions. Drain and run under cold water. Set aside.
• In a large bowl combine the tomatoes, provolone cheese, pepperoni, onions, lettuce, Parmesan cheese, oregano, Italian seasonings, garlic powder, salt, and pepper and mix everything together.
• Add the pasta and mix well.
• In a medium bowl combine all ingredients for the vinaigrette and whisk together to combine.
• Pour the vinaigrette over top of the pasta salad and toss to combine.
• Refrigerate for at least 2 hours. Serve cold.

Notes

A recipe from Kathy Z