Pepperoni pizza pasta salad. Pasta, pepperoni, mozzarella and Italian dressing. This summer I've been craving cold pasta salads but I haven't wanted the same ole salads. Something to change up the usual cold pasta salad routine.

There's so Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. You can have Pepperoni pizza pasta salad using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pepperoni pizza pasta salad

You need 16 oz of colored rotini (I used 12oz).
It's 3/4 cup of olive oil.
You need 3/4 cup of Parmesan cheese grated.
You need 1/2 cup of red wine vinegar.
You need 2 tsp of oregano.
Prepare 1 tsp of garlic powder.
Prepare 1 tsp of salt.
You need 1/4 tsp of pepper.
It's 8 oz of mozzarella cheese cubed.
You need 8 oz of sharp cheddar cheese cubed.
Prepare of cherry tomatoes halved.
It's of Sliced black olives (optional).
Prepare of pepperoni sliced ( I cut mine in half, can also use mini pepperoni.

The cheese stuffed tortellini, Parmesan and fresh mozzarella are the triple threat trifecta of this Pepperoni Pizza Pasta Salad. I am so excited to share this delicious recipe with you. If you and your family love pepperoni pizza (like we do over here), then you are in for a real treat. We've got cheese, pepperoni, bell peppers, tomatoes and onions folded with pasta and tossed with a homemade Italian dressing.

Pepperoni pizza pasta salad instructions

If you don’t have red wine vinegar, you can use Italian salad dressing instead and leave out the Olive oil. I make this both ways and they are both good. I use about Half a bottle of Italian dress, use as much or little as you like..
Cook rotini in a pot of boiling water for 7-9 minutes, or until done. Drain and rinse pasta under cold water until cool..
Meanwhile, in a small bowl, whisk together oil, parmesan cheese, vinegar, oregano, garlic powder, salt and pepper..
Place cooked pasta, vinegar mixture, and remaining ingredients in a large mixing bowl, turning to coat all ingredients. Refrigerate at least 2 hours before serving..
Notes- I don’t use cubed cheese, I used shredded, it’s what I have on hand most of the time..

It makes for a colorful presentation and tastes delicious! Placed the cooked, drained and fully cooled pasta in a large mixing bowl. Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the oil, Parmesan cheese, vinegar, oregano, salt, garlic powder and pepper; shake well. A local grocery store near me often served Pepperoni Pizza Pasta Salad in its deli, and I've always loved the big pizza flavor in each bite.