Learn how to craft a homemade pasta salad with all the flavors of a pizza with pepperoni and olives.
A Pasta Salad That Tastes Like Pizza
When I told my wife I wanted to create more pasta salad recipes that I could post on the blog, she immediately thought of pizza. I thought that was strange but what she wanted to make was a pasta salad that tasted like pizza. And that is what I am sharing about today.
After we made this pasta salad my wife said - "This pasta salad tastes like a slice of pepperoni pizza that you dipped in ranch and a side salad all in one bite!" Very well said!
After you check this pasta salad, try out our Dill Pickle & Cheddar Pasta salad.
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Ingredients
Here’s a look at what you’ll need to make this pasta salad:
- Small pasta – For this salad, we opt for a small-shaped pasta. We think Tubetti or Ditalini is perfect, but you could also use orzo, elbows, or mini bowties.
- Tomato paste – You won’t need the whole can, just 2 tablespoons. Store the rest in the fridge or freeze it in an ice cube tray for later.
- Sour cream – Look for sour cream made with just cultured cream. I like Daisy.
- Mayonnaise – No Miracle Whip here—we always go for the real deal. Duke’s is a family favorite, but we also like Sir Kensington’s, which is made with avocado oil.
- Italian dressing – When we were testing this recipe, something felt missing. It needed more liquid. We could’ve just added olive oil, but instead, we grabbed a bottle of Italian dressing from the fridge—and it was exactly what the salad needed.
- Garlic powder – Use garlic powder, not garlic salt. I prefer to season with salt to taste.
- Dried oregano – You can swap in fresh oregano, especially if you have some growing in your garden.
- Fresh basil - Add in a handful of chopped fresh basil.
- Mozzarella cheese – Buy a block of mozzarella and cut it into cubes. You could also use fresh mozzarella balls or a log. In my opinion, that would be even better—but since it’s more moist, pat it dry with a paper towel before adding it to the pasta.
- Pepperoni – I recommend avoiding vacuum-sealed pepperoni, which I find to be too oily for this salad.
- Peppers - The long sweet peppers are great for this. Take one and slice into rings and discard the seeds.
- Olives – Use your favorite kind, or skip them if you’re not a fan. My family prefers black olives.
Can You Make this Ahead of Time?
Absolutely! This is the perfect pasta salad to make ahead of time and bring to a cookout the next day. Not only does it hold up well—it actually tastes even better the next day, as all the flavors have time to mingle. I always recommend making it the day before you plan to serve it, or at least the morning of.
Pizza Pasta Salad
Ingredients
- 12 oz Tubetti pasta or other small type of pasta
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 3 oz Italian dressing
- 2 tbsp tomato paste
- ¼ tsp dried oregano
- handful of fresh basil chopped
- 1 tsp garlic powder
- 4 oz mozzarella cheese, cubed
- 4 oz pepperoni cut into fourths
- ½ cup black or green olives
- salt to taste
- ½ long sweet pepper cut into rings, seeds removed
Instructions
- Bring a pot of salted water to a boil.
- Add in the pasta and cook according to the instructions on the box. You want the pasta to be al dente. Drain it from the pot
- When the pasta is done, immediately plunge it into an ice bath to stop the cooking, or rinse it under cold water.
- In a bowl, combine the mayo, sour cream, Italian dressing, tomato paste, dried oregano, fresh basil, and garlic powder,
- Then, stir in the cheese, olives, pepperoni, and pepper.
- Finally, add in the pasta. Taste and adjust the seasoning if needed.
- Refrigerate for a couple of hours for best results.
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