Pizza Pasta Salad

Kathy Burwell


My sister, Patty sent me this recipe so I had to try it. It is the best pasta salad recipe and so easy to make. I did change a few things from the recipe though when I made it. I made my own italian dressing and added a little balsamic vinegar to it. Turned out great. I hope you enjoy.

★★★★★ 1 vote
30 Min
15 Min


16 oz
rotini pasta
1 c
pepperoni (i used 5 oz bag of mini pepperonis)
1 can(s)
black olives, sliced
1 c
mozzarella, (i used 6 string cheeses cut)
1/4 c
parmesan cheese
1 c
tomatoes, diced (i used small cherry tomatoes)
1 bottle
bernstein's restaurant recipe italian dressing (i made my own and added balsamic vinegar)


1Cook pasta according to package directions. I always cook mine al dente. Drain and cool. (I put ice in the bowl with the pasta to make it cool faster)
2While pasta is cooking, prepare all other ingredients so they will be ready to add to the pasta when it is done.
3Add all ingredients to the pasta and mix. Refrigerate and serve. I would say that this is better the second day, but I am not sure because we do not ever have any left over.

About this Recipe

Course/Dish: Pasta Sides, Pasta Salads
Other Tags: Quick & Easy, For Kids, Healthy