Food & Drink


This is a bit similar to a standard Italian pasta salad; however, we’re calling it “Pizza Pasta Salad” because that’s how I use my pizza leftover toppings. Haha! When you purchase a jar of peppers, olives, or other toppings for pizza, there’s far too much for a single pizza. I make all the pizza toppings and a pasta salad the following day. The most appealing thing is the Pizza Pasta Salad is another fantastic “refrigerator salads” that hold up for days, and you can continue to eat all day!


You can have whatever you want! Ha! This is the best part about this recipe. I included pepperoni, mozzarella, black olives, black bell pepper, red onion, and banana bell peppers for my pasta pizza salad. Other ingredients could be significant in my pasta salad.


Grape tomatoes



Green Olives





Fresh herbs (oregano, basil, parsley)

Mushrooms ( marinated mushrooms could be even better)

Artichoke hearts

Pineapple is the only thing I would probably not include in my pasta with pizza salad. Although I am an ardent pineapple pizza lover (sorry-not-sorry), I’m not convinced that it will be a hit for this salad.


Below is the recipe., I’ve included homemade Italian dressing made with chopped Parmesan cheese. If you want to cut corners and use a shop-bought sauce, I suggest an Italian dressing. Or Caesar dressing (non-creamy style) as well; if it does not have Parmesan already, I’d recommend adding some. The Parmesan cheese adds a lot of flavor to the pizza-inspired pasta salad.


Absolutely! This recipe is infinitely adaptable. You can make it with any short pasta shape, such as bowtie, pasta, or shells. Although you can use long-shaped pasta such as spaghetti, this type of pasta tends to be challenging to mix chunky objects into (they tend to sink towards the side of the bowl’s bottom). This recipe will also work well using gluten-free pasta.

Homemade Italian Dressing

Half Cup olive oil ($0.84)

1/4 cup red vinegar wine ($0.40)

1 tsp Dijon mustard ($0.06)

14 tsp crushed garlic ($0.02)

1 Tbsp Italian seasoning ($0.30)

1/2 tsp salt ($0.02)

1/4 tsp pepper ($0.02)

Two tablespoons grated Parmesan ($0.22)

Pasta Salad

1 lb. rotini pasta ($1.00)

3 oz. pepperoni ($1.25)

Four oz. mozzarella ($1.15)

One bell pepper with a green color ($0.89)

Red onion 1/4 Cup ($0.11)

1/2 12oz. jar banana pepper rings ($1.00)

1/2 4oz. can of black olives sliced ($0.70)


Prepare your Italian dressing first so that the flavors have time to mix. Add olive oil, vinaigrette from red wine, Dijon soy sauce, garlic powder, Italian seasonings, salt pepper, salt, and Parmesan to a jar or bowl. Mix all the ingredients, put a lid over the pot, and shake it until the dressing is well-mixed. Place the sauce in a bowl and set it aside.

Prepare the pasta according to the instructions on the package (boil for 7-10 mins or until it is tender). Rinse the pasta in a colander, then rinse using cool water. Allow the pasta to drain completely, and shake the colander once every couple of minutes to eliminate any excess water accumulated in the pasta.

While the pasta cooks and is draining, make the other ingredients for pasta salad. Cut the pepperoni into half or quarters, then chop the mozzarella into small pieces. Cut the bell pepper into pieces as well as the red onions. Then, drain the banana pepper rings along with black olives.

After the pasta has been cooked, calm an,d rinse thoroughly, and transfer it to a bowl of enormous size. Include the rest of the ingredients you prepared (pepperoni mozzarella, pepperoni bell peppers, red onions, banana peppers, and black olives). Mix all the ingredients.

Give the dressing a second shake or stir before pouring it on the salad. Mix the pasta salad more to coat everything with the sauce. Serve immediately or chill until you’re ready to eat.