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Pizza Pasta Salad

This Pizza Pasta Salad is as delicious an entrée as it is a side dish. Packed with flavor and the pizza flavors we love, it’s certain to add pizzazz to your pasta menu.

Pizza Pasta Salad

Easy Pizza Pasta Salad Recipe

This pizza pasta salad is dressed with a vinegar and oil dressing. It’s a nice twist on the usual mayonnaise based salad dressings, which makes it a super tasty choice for a warm weather picnic or cookout. The crispy vegetables along with the spicy pepperoni are such a fun flavor twist and you can adapt the ingredients to suit your own taste.
Pizza Pasta Salad in a serving bowl

How to Make the BEST Pizza Pasta Salad Recipe

Pasta salads can be made with the same amount of any shape of pasta that you enjoy. For this salad I prefer to use pasta with ridges which really grabs onto the dressing for flavor impact.

  • Ingredients you’ll need to make Pizza Pasta Salad: Twisted macaroni or cavatappi, mushrooms, sliced black olives, pepperoni, green bell pepper, fresh basil, red onion, cubed mozzarella cheese, red onion and salt and black pepper.
  • Ingredients you’ll need for the dressing: One bottle prepared Italian salad dressing, juice from mushrooms, crushed red pepper flakes and dried oregano.
  • Kitchen tools you’ll need: Pasta pot, colander, measuring cups and spoons, sharp knife and cutting board, large bowl and whisk.
  • I recommend that you prepare this salad and let the ingredients marinate overnight for the most robust flavor.
  • You can use another type of pasta for this recipe. Cavatappi has ridges that really clings to the sauce so use another with the same characteristics.
  • Cook the pasta per the package instructions in salted water just until al dente. Drain well before adding to the other ingredients.
  • In this recipe, using a prepared Italian dressing is a terrific option for ease of preparation. If you have a homemade version, by all means use it! Use your favorite brand and you’ll be pleased with the flavor.
  • When cooking the pasta, make a special effort not to overcook the pasta so it won’t be mushy when added to the remaining ingredients. Al dente has the best texture.
  • You may adapt the mix-ins to your taste. If you prefer jalapenos or poblanos to green bell pepper, switch it out.
  • Store Pizza Pasta Salad well chilled in the refrigerator for up to 4 days.
Pizza Pasta Salad with a knife and fork in a bowl

More Pasta Salad Recipes to Make

Other pasta salad recipes you may like to try:

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Pizza Pasta Salad

Prep Time20 minutes
Cook Time10 minutes
Chill time4 hours
Course: Pasta, Salad, Side Dish
Cuisine: American, Italian Inspired
Keyword: pasta-recipes, pizza-pasta-recipes, pizza-pasta-salad
Servings: 12 servings
Calories: 322kcal
Author: Melissa Sperka


  • 1 16 oz package cavatappi or twisted elbow pasta
  • Dressing:
  • 1 16 oz bottle prepared Italian Salad dressing
  • 1/2 tsp dry oregano
  • 1/2 tsp red pepper flakes may adjust to taste
  • reserved mushroom juice
  • Salad:
  • 1 cup cherry tomatoes halved
  • 1 medium green bell pepper thinly sliced
  • 1 6 oz jar marinated or pickled mushrooms reserve juice for dressing
  • 1 6 oz jar kalamata olives sliced
  • 1 small red onion thinly sliced
  • 1 8 oz package mozzarella cheese cubed
  • 4 oz sliced pepperoni
  • salt and black pepper to taste
  • 4 leaves fresh basil thinly sliced (chiffonade)


  • Cook pasta in salted water per the package directions until al dente. Drain well.
  • In a large mixing bowl whisk together the prepared dressing, reserved mushroom juice, dry oregano and red pepper flakes.
  • To the dressing add cooked pasta, tomatoes, green pepper, mushrooms, olives, onion, mozzarella and pepperoni. Toss until combined. Taste and adjust salt and black pepper to taste.
  • Refrigerate for at least 4 hours preferably overnight before serving.
  • Stir well before serving garnished with basil.


Serving: 1serving | Calories: 322kcal | Carbohydrates: 34g | Protein: 12g | Fat: 16g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 705mg | Potassium: 97mg | Fiber: 2g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 12mg | Calcium: 143mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!




  1. This looks & sounds quite delicious. I made my first ever pasta salad for a Super Bowl party I went to this year. I was quite impressed with how it turned out & easy it was too make.
    I’ll have to try this one, might be a great dish for a BBQ.
    Thanks Melissa for the great recipes.
    Kari La Mee

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