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Pizza Pasta Salad


  • 8 ounces rotini pasta, cooked and drained
  • 1 (5 ounce) package Hormel pepperoni minis
  • 4 ounces provolone cheese (or cheddar) cut into ¼ cubes
  • 1 medium tomato, diced
  • 1 green bell pepper, seeded and diced
  • 1 (2.25 ounce) can sliced ripe olives
  • 2 tablespoons sliced green onions
  • 2 tablespoons grated Parmesan
Dressing: (you can use ¾ cup store bought Italian dressing as a shortcut)
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder (or fresh minced garlic)
  • ½ teaspoon salt
  • pepper to taste

Cook pasta in heavily salted water according to package directions. Drain and cool. Toss all of the salad ingredients except for the Parmesan cheese in a large bowl. Prepare dressing by whisking all of the dressing ingredients in a bowl. Add the dressing to the pasta and toss to coat. Chill for 1-2 hours in the fridge. Stir well and top with grated Parmesan cheese right before serving

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