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Pizza Pasta Salad

(8 Votes)
Pizza Pasta Salad
SERVES
8
SERVING SIZE
1-1/2 cups
PREP
5 Min

Jazzy pepperoni and mozzarella spruce up this pasta salad. If you can't decide between your two Italian favorites tonight, have both with Pizza Pasta Salad!

What You'll Need:
  • 1 pound bowtie pasta, prepared according to package directions and cooled
  • 3 tomatoes, seeded and diced
  • 1 (8-ounce) package cheddar cheese, cubed
  • 1 (8-ounce) package mozzarella cheese, cubed
  • 4 scallions, thinly sliced
  • 1 (3-ounce) package sliced pepperoni
  • 3/4 cup vegetable oil
  • 1/2 cup red wine vinegar
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. In a large bowl, combine pasta, tomatoes, cheddar and mozzarella cheeses, scallions, and pepperoni; toss gently.
     
  2. In a medium bowl, combine oil, vinegar, Parmesan cheese, oregano, garlic powder, salt, and pepper; mix well. Pour dressing mixture over pasta mixture and toss until evenly coated.
     
  3. Serve immediately or cover and chill until ready to serve.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 684
  • Calories from Fat 394
  • Total Fat 44g 67 %
  • Saturated Fat 15g 77 %
  • Trans Fat 0.2g 0 %
  • Protein 25g 50 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 70mg 23 %
  • Sodium 828mg 35 %
  • Total Carbohydrates 47g 16 %
  • Dietary Fiber 3.0g 12 %
  • Sugars 3.9g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have a recipe quite similar to this one for pasta salad, and it is always a huge hit at summer parties. The only big difference is that I use diced zucchini, black olives, and those small grape tomatoes in mine. It goes quickly, so I never seem to have any leftovers. I like to make it just to keep in the fridge during the busy week, for a quick snack or grab and go lunch option, when I may not have the time to cook.

Found this disappointing.

Sounds like a great salad but the dressing wasn't either strong enough or needed more. I used mini rotini pasta and reduced fat sharp cheddar. Plus I had some turkey pepperoni and supplemented it with salami slices.

Am partial to Pasta Salads. Quite sure this would be a hit at a large gathering. Look fwd. to making!

January or July, this recipe is good anytime of the year.

Sounds good except I'd leave out the tomatoes. The dressing recipe sounds a lot like what was served at an Italian restaurant in Reno.

This is alright for summer. It's January! I would exchange the tomatoes for pizza sauce. Swap out the cubed cheeses for shredded cheeses, drop the oil and vinegar, and serve it heated with warm buttered garlic bread.

No tomatoes?? No italian dressing? pizza sauce does not sound nearly as good as the Italian dressing ( Italian dressing is vinegar & oil based, sometimes replacing some or all the vinegar with fresh lemon juice maybe some minced garlic or garlic powder, oregano basil and salt & pepper Can also used cubed or cut up hard salami even ham if you like I add fresh small cucumbers from my garden( in summer.. in winter have to buy the bigger not as tasty ones make sure it is nice and cold before serving so flavors can mingle Delicious even in January!

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