Description
A delightful and refreshing twist on traditional pizza, this Pepperoni Pizza Pasta Salad combines pasta, pepperoni, and cheeses for a perfect summer dish.
Ingredients
Scale
- 1 pound Fusilli pasta
- 2 tablespoons basil pesto
- 1/2 cup Italian dressing (divided)
- 20 pepperoni slices, quartered
- 1 cup shredded Mozzarella cheese
- 1/4 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup cherry tomatoes, quartered (optional)
Instructions
- Cook the fusilli pasta according to the package instructions. Drain and rinse with cold water to stop the cooking process and cool the pasta.
- In a large mixing bowl, combine the cooled pasta with basil pesto and 1/4 cup of Italian dressing. Toss until the pasta is evenly coated.
- Add the pepperoni, Mozzarella, Cheddar, Parmesan, and cherry tomatoes (if using). Pour in the remaining 1/4 cup of dressing and stir to combine thoroughly.
- Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve. This dish is best served chilled and can be stored in the refrigerator for up to 3 days.
Notes
- This salad can be made a day ahead of time, making it perfect for meal prep.
- Feel free to add other vegetables like bell peppers or olives for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg