Pizza Pasta Salad

Pizza Pasta Salad

  • Author: Julia // A Cedar Spoon
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8-10 1x
  • Category: Salad


Pizza Pasta Salad is a lightened up version using turkey pepperoni, vegetable pasta, fresh mozzarella cheese, vegetables and a homemade Italian dressing. This salad makes is a great side dish to bring to a BBQ or picnic this summer.



  • For the salad:
  • 12 oz box of Ronzoni Trio Italiano Pasta
  • 1/2 pint of cherry tomatoes, cut in half
  • 1 celery stalk, diced
  • 5 oz turkey pepperoni slices, cut in half
  • 1 green pepper, seeds removed, diced {or peppers of your choice}
  • 8 oz. mozzarella cheese chunk, cut into small cubes
  • Homemade Italian Dressing
  • 12 Tablespoons extra virgin olive oil
  • 4 Tablespoons white wine vinegar
  • 2 Tablespoons fresh lemon juice
  • 4 Tablespoons fresh parsley, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons dried basil
  • 1/2 teaspoon dired oregano
  • Dash of crushed red pepper {optional for spice}
  • Salt and pepper to taste


  1. Cook the pasta according to the package and run under cold water when done. Set aside.
  2. In a large mixing bowl add the tomatoes, celery, turkey pepperoni, green peppers and mozzarella cheese. Add the pasta once it is cooled.
  3. In a large mason jar combine the olive oil, white wine vinegar, lemon juice, parsley, cloves, basil, oregano, crushed red pepper and salt and pepper to taste. Put the lid on the mason jar and shake it until combined.
  4. Pour half of the dressing over the pasta salad, combine until dressing is covering the pasta salad and refrigerate the salad overnight or at least 2 hours for the flavors to combine.
  5. Remove the refrigerator and taste the salad, adding more dressing to taste.
  6. Serve the pasta salad at your next picnic or backyard BBQ.


I like to bring the extra salad dressing with me to the picnic in case people want more dressing or you feel like you need to add a bit more.