Pizza Pasta Salad

Bowl filled with pizza pasta salad.

Combine two favorites, pizza and pasta, to create the perfect dish for all your spring and summer parties. Pizza Pasta Salad is packed with all your favorite pizza toppings.

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Let me tell you, I adore a pasta salad. There isn’t much that’s better on a hot spring or summer day.

This pizza pasta salad takes all our favorite pizza toppings and combines them into a cold pasta dish that everyone will adore.

Perfect for barbecues, potlucks, school lunches or a random weeknight. Make a big batch and enjoy it all week long.

Fork loaded with pizza pasta salad leaning on a bowl filled with the pasta.

Pizza Pasta Salad Ingredients

Here’s what you will need to make this yummy pasta salad:

  • Rotini pasta: This is my favorite type of pasta to use for pasta salad. The dressing gets into all the spirals of the pasta and it’s the perfect size.
  • Italian dressing: Grab a bottle of your favorite dressing, a dry packet to mix up or make it homemade.
  • Mini pepperoni: I like to use the mini pepperoni since they are the perfect size to get a little bit into each bite. If you can’t find the mini’s, grab a bag of pizza size pepperoni and dice into fourths.
  • Green pepper
  • Sliced black olives
  • Grape tomatoes
  • Fresh mozzarella balls: I love the ones that are marinated in garlic and herbs. Cut them into fourths and toss into your pasta.
  • Grated parmesan: It’s not pizza without a sprinkle of grated parm. It adds a little sharpness to the pasta.

Feel free to add or subtract ingredients based on what you like.

Close up photo of pizza pasta salad in a bowl.

Assemble the Pasta Salad

This pizza pasta salad is super simple to throw together. You can prep all the veggies and mix ins while the pasta is cooking.

Get your water boiling and add the pasta. Meanwhile, grab out a cutting board and get to work.

Dice the green pepper into small bite-size pieces. I like to leave them a little chunky so certain picky eaters can get around them easily.

Pizza pasta salad in a brown bowl with a vintage spoon.

Add the peppers to a bowl then slice all the grape tomatoes in half lengthwise and toss in with the peppers.

Slice the mozzarella balls into quarters and add to your prepped veggies. Dump in the grated parmesan, black olives and pepperoni.

Once the pasta has cooked, drain and rinse with cold water. Shake out as much water as you can then add to the bowl with the other ingredients.

Mix then drizzle in the Italian dressing. Toss well, put a lid on the bowl and refrigerate for a few hours.

Straight down photo of pizza pasta salad in a brown bowl with a pale blue waffle textured napkin on the side.

Make Ahead for Best Results

For me, pasta salad is best when it’s had some time to marinate in the fridge before serving.

It gives all the ingredients time to mingle together and makes it even more flavorful. If you find the pasta a little dry after it’s been in the fridge for awhile, feel free to drizzle in some extra Italian dressing.

Close up photo of fork piled with pizza pasta salad.

More Pasta Salad Recipes

Bowl filled with pizza pasta salad.
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Pizza Pasta Salad

Combine two favorites, pizza and pasta, to create the perfect dish for all your spring and summer parties. Pizza Pasta Salad is packed with all your favorite pizza toppings.
Prep Time15 minutes
Active Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: pizza pasta salad
Yield: 8 servings
Author: Meghan Payne-Hensley


  • 1 pound rotini pasta
  • 1 large green bell pepper, diced
  • 10 ounce container grape tomatoes, halved lengthwise
  • 3.8 ounce can sliced black olives
  • 5 ounce package mini pepperoni
  • 10 ounce small mozzarella balls, quartered
  • 1/2 cup grated parmesan
  • 8 ounces Italian dressing


  • Bring a large pot of water to a boil. Salt water and cook pasta according to package directions.
  • In a large bowl, add diced green bell pepper, tomatoes, olives, pepperoni, diced mozzarella and grated parmesan. Mix well.
  • Once pasta is done cooking, drain well and rinse with cold water. Shake off excess water then add to large bowl. Pour in Italian dressing and fold gently until all combined. Refrigerate until ready to serve.

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One comment

  1. Thanks for the info I’ve been looking for for a long time.

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