Pizza Pasta Salad

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This pizza pasta salad gives you all the flavor you crave in a supreme pizza, but without adding any heat to your kitchen in warmer weather. With fresh veggies, savory pepperoni, and tender pasta coated in a tasty tomato vinaigrette it makes a perfect light lunch or Summer dinner everyone will love that's loaded with flavor in every bite.

Prep Time15

Cook Time10

Chill Time2

Total Time2 25

Course: Lunch, Pasta, Salad, Side Dish

Cuisine: American

Servings:

Calories: 282kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 cup cherry tomatoes halved lengthwise
1 small red onion diced or thinly sliced
1 green bell pepper seeded and diced
1/2 cup pepperoni quartered
1 cup mozzarella pearls
1-2 tbsp fresh basil chiffonnade
1/2 lb small pasta such as shells, farfalle, or rotini-- cooked
1 2.25 oz can thinly sliced black olives drained
For Dressing
1 tsp garlic powder
1 tsp dried oregano
2 1/2 - 3 heaping tbsp concentrated tomato paste
2 tbsp red wine vinegar
1/3 - 1/2 cup olive oil
salt and pepper to taste

US Customary - Metric

Instructions

Cook the pasta according to the package directions. As soon as it's done cooking strain the pasta and run it under cold water to stop cooking and allow it to cool completely.
1/2 lb small pasta
In a large bowl, gently toss together all the veggies, pepperoni, cheese, basil, olives, and pasta to combine them.
1 cup cherry tomatoes, 1 small red onion, 1 green bell pepper, 1/2 cup pepperoni, 1 cup mozzarella pearls, 1-2 tbsp fresh basil, 1 2.25 oz can thinly sliced black olives
In a separate, smaller bowl, add in the garlic salt, oregano, tomato paste, vinegar, and olive oil. Briskly whisk the ingredients together until they're evenly incorporated and the dressing is smooth. Stir the dressing into the pasta salad and toss until evenly incorporated and everything's well coated. Salt and pepper the pasta salad, to taste.
1 tsp garlic powder, 1 tsp dried oregano, 2 1/2 - 3 heaping tbsp concentrated tomato paste, 2 tbsp red wine vinegar, 1/3 - 1/2 cup olive oil, salt and pepper
Allow to chill for 2 hours or overnight.

Notes

While any short pasta shape will do, I highly recommend using rotini pasta as it's crevices will really allow the dressing to cling to it for maximum flavor in every bite.
The majority of the pizza flavor from the dressing is going to be based on the tomato paste you use. While you can use whatever you have available I recommend using a quality, concentrated paste like this one here.
Mozzarella pearls are sold in a small ball like shape and tend to come stuck together. Before adding them to the mixing bowl, you'll need to gently break them apart so that they can be evenly mixed in.
This pasta salad is easy to double, or triple, to feed a larger crowd.
Just like with pizza you can pick and choose your toppings here too. Add in as many, or as few, appeal to you and feel free to get creative with some additions of your own.

Nutrition