Pepperoni Pizza Pasta Salad is a truly delightful and satisfying dish. When I had to go gluten free, one of the foods I missed the most was pizza. While I could occasionally find a gluten-free pizza, they weren’t very good (they’ve improved greatly in recent years) and I was left craving the unique blend of flavors. This salad gives me everything I was missing in the most delicious way!
I love the blending of all the various ingredients which make this salad taste like the delicious pizzas of my life but with a freshness that is absolutely delightful. And it couldn’t be easier to make!
Be sure to use a small-size pasta to make it easier for your guests and family to eat. This is especially important if you are planning on serving this salad for a party or picnic.
Cook the pasta in well-salted water according to package directions, drain and rinse with cold water. Drain again and then toss it with Italian dressing and add all the other ingredients. Toss everything together and chill until ready to serve. I like to bring the salad out of the refrigerator about 20 minutes before serving to warm it up slightly.
This salad is perfect served at cool room temperature making it a natural option for your picnics, barbecues, and summer entertaining. Everyone loves it and it is often the first thing to disappear on a buffet. If you are outside in the heat, you should serve this in a bowl, nestled into a larger bowl of ice to keep it cool.
Because this salad rests in the refrigerator, you can make it a day ahead, making your party day that much easier. Plus the flavors have more time to blend. Just be sure to taste it before serving and add more Italian dressing and seasonings if needed.
This recipe was inspired by Cathy of Noble Pig. She has a wonderful blog packed with the most delicious recipes. They aren’t gluten-free so you’ll have to adapt them, but you won’t be sorry. I’m here to help you with adjustments if needed. Be sure to check it out!
I hope you love this fun, easy, and delicious Pepperoni Pizza Pasta Salad. It is perfect for all your summertime entertaining or a regular dinner. Your kids will love it and so will you!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Pepperoni Pizza Pasta Salad:
- Small shaped pasta, Italian dressing, red bell pepper, Parmesan cheese
- Pepperoni slices or chopped salami, green onions, fresh mini mozzarella balls
- Halved cherry tomatoes, red pepper flakes (optional), and fresh basil
PRO Tip:
If all you can find are large mozzarella balls packed in water, drain and use a knife to cut into small bite-sized pieces.
How to make Pepperoni Pizza Pasta Salad:
- Cook the pasta in well-salted water, then pour into a colander and rinse with cold water. Shake off the excess water, transfer to a large bowl and toss gently with the Italian dressing.
- Add the bell peppers, Parmesan, pepperoni, green onions, mozzarella, tomatoes, red pepper flakes, and basil. Toss until all ingredients are evenly distributed and coated with the dressing.
- Cover tightly and refrigerate for 6 to 8 hours or overnight. Set it on the counter for about 20 minutes before serving. Taste and add more Italian dressing if needed. You can also adjust the seasonings with more salt or pepper.
PRO Tip:
Always cook pasta in well-salted water, it is the only chance you have to season the pasta from the inside out.
PRO Tip:
If you don’t want to do a lot of chopping and cutting, you can hit the local salad bar and pick up a lot of great vegetables already prepped for any recipe!
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Gluten-Free Tips:
Salad dressing is one of the places that gluten can hide. Always read the labels carefully! I used Brianna’s brand for this recipe, but feel free to use your favorite.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Pepperoni Pizza Pasta Salad (Gluten Free)
This Pepperoni Pizza Pasta Salad gives me everything I crave in pizza in the most delicious way! I love the blending of all the ingredients which make this salad taste like beautiful pizzas but with a freshness that is absolutely delightful. And it couldn’t be easier to make!
Ingredients
- 16 oz (454g) dried gluten-free pasta – look for a small shape like elbows, penne, fusilli, or farfalle (or regular pasta if not gluten free)
- 1/2 cup (118 ml) Italian dressing, plus more if needed (Ken’s and Brianna’s brands are gluten free)
- 1 large bell pepper, seeded and finely chopped
- 1 cup (100g) finely shredded Parmesan cheese
- About 5 oz (142g) mini pepperoni slices, gluten free if needed, or chopped salami
- 2 green onions, finely chopped
- 12 oz (340g) fresh mini mozzarella balls (bocconcini) packed in water or if large balls, cut to about the size of cherry tomatoes
- 2 handfuls of cherry tomatoes, cut in half
- 1 tablespoon red pepper flakes, optional
- 2 tablespoons finely sliced fresh basil or parsley
Instructions
- Prepare the pasta in well salted water according to package directions. Once cooked, pour the pasta into a colander and rinse with cold water to stop the cooking. Once cool, shake off excess water, transfer to a large bowl, and gently toss the pasta with the Italian dressing.
- Add the bell peppers, Parmesan cheese, pepperoni, green onions, mozzarella, tomatoes, red pepper flakes, and basil. Toss until all ingredients are evenly distributed and coated with the dressing.
- Cover tightly and refrigerate for 6 to 8 hours or overnight. Let sit out on the counter about 20 minutes before serving. Toss again to combine, taste, and add more Italian dressing if needed. You can also adjust the seasonings with more salt or pepper. Serve and enjoy!
Recipe found at www.theheritagecook.com
Notes
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 482Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 264mgCarbohydrates: 80gFiber: 12gSugar: 1gProtein: 17g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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