Pepperoni Pizza Pasta Salad Recipe

Pepperoni pizza pasta salad is the perfect summer dinner when you don’t want to turn on the oven. Made with onions, peppers, and olives.

I originally shared this recipe in August 2016; it was updated in 2026 with new photos. This post was originally sponsored by Tessemae’s Dressing through the Mom It Forward Blogger Network.

My family loves pizza. We’ve talked about having a whole week of pizza for dinner, but mixing it up with non-traditional ingredients. My taco pizza recipe is a fun version and using a cornmeal crust really makes it. We’ve also had pizza grilled cheese sandwiches.

Pizza is great because you can use whatever ingredients you like. Load it up with veggies. Swap out the sauce. Anything goes.

Even pasta.

While this pepperoni pizza pasta salad recipe is far from your traditional pizza, it’s got familiar ingredients like bell peppers. It comes together quickly with minimal cooking, so you’re not heating up the kitchen in the middle of summer.

Toss together this recipe and bring it to your next potluck or cookout. It would be a delicious addition to an end-of-summer picnic or Labor Day cookout.

How to make pizza pasta salad

Ingredients

• 1 12-ounce box dried pasta, any shape
• 0.25 cup Tessemae’s All-Natural balsamic vinaigrette
• 2 cups cherry tomatoes, quartered
• 1 bell pepper, diced
• 6 green onions, thin sliced
• 0.25 cup black olives, diced
• 5 oz mini pepperoni
• 8 oz shredded mozzarella cheese

Instructions

1. Prepare the pasta.

Bring a pot of water to a boil on the stove and cook the pasta according to the package directions, about 9 minutes. Drain and rinse the pasta.

In a large bowl, toss the pasta with the dressing.

2. Chop the vegetables.

Cut the cherry tomatoes, bell pepper, green onions, and black olives into bite-sized pieces. You can substitute or add your family’s favorite pizza toppings too.

3. Toss the pasta salad.

Add the vegetables to the pasta salad, along with the pepperoni and mozzarella. Toss everything to combine.

Serve right away or cover and refrigerate until ready. Pepperoni pizza pasta salad will keep overnight if you have leftovers or just want to make it the day before a get-together. Leftovers are good for about 3 days.

Printable recipe card

Yield: Serves 4

Pepperoni pizza pasta salad

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Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 12-ounce box dried pasta, any shape
• 0.25 cup Tessemae's All-Natural balsamic vinaigrette
• 2 cups cherry tomatoes, quartered
• 1 bell pepper, diced
• 6 green onions, thin sliced
• 0.25 cup black olives, diced
• 5 oz mini pepperoni
• 8 oz shredded mozzarella cheese

Instructions

1. Prepare the pasta.
   Bring a pot of water to a boil on the stove and cook the pasta according to the package directions, about 9 minutes. Drain and rinse the pasta. In a large bowl, toss the pasta with the dressing.
2. Chop the vegetables.
   Cut the cherry tomatoes, bell pepper, green onions, and black olives into bite-sized pieces. You can substitute or add your family's favorite pizza toppings too.
3. Toss the pasta salad.
   Add the vegetables to the pasta salad, along with the pepperoni and mozzarella. Toss everything to combine.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 500Total Fat: 34gSaturated Fat: 13gUnsaturated Fat: 20gCholesterol: 72mgSodium: 1239mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 24g

Nutritional information is only an estimate from online calculators. For more precise information, enter the specific ingredients you are using into your preferred tool.

What’s next? Try these other fun and creative ideas on One Mama’s Daily Drama:

• Greek Pasta Salad Recipe
• Homemade Pizza Crust Recipe
• Chicken Caesar Pasta Salad with Bacon