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Pizza Pasta Salad
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Pizza Pasta Salad

Course Pasta, Salad, Side Dish
Cuisine American, Italian Inspired, Southern
Keyword pasta-recipes, pizza-pasta-recipes, pizza-pasta-salad
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Servings 12 servings
Calories 322kcal
Author Melissa Sperka

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

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