Pizza Pasta Salad
Broccoli and cauliflower are wonderful accents to the otherwise common ingredients of pepperoni, mozzarella, tomatoes and onions in this pizza inspired pasta salad.
Pasta Salad with Broccoli and Cauliflower
Pepperoni pizza like with plenty of seasonings this is my all-time favorite pasta salad. I like how there’s a lot of veggies with the broccoli and cauliflower that blend in so well.
The twist pasta is coated with Italian dressing and sprinkled with a generous amount of salad supreme seasoning for an irresistible combination that people love! One of America’s most popular foods inspires the flavors in this Pizza Pasta Salad.
We’ve got lots of popular pasta side dishes from our Pasta Salad for a Crowd to our Macaroni Salad for a Crowd and Ranch Pasta Salad. The broader variety of flavors in this recipe do take a little more time and expense to prepare which takes a little more effort, but it’s worth it to us!
We recently made three pasta salads for a fundraiser including a classic Italian Pasta Salad and a simple Pasta Salad with Olives and Artichoke Hearts.
Ingredients Needed:
- Twist Pasta – we like cellentani or cavatappi, but people are more accustomed to rotini and tend to gravitate towards what they expect.
- Cherry Tomatoes
- Broccoli
- Cauliflower
- Pepperoni
- Mozzarella cheese – a block cut into cubes works best
- Red Onion
- Cucumber
- McCormick’s Salad Supreme Seasoning
- Italian Dressing
If you enjoy a veggie pizza this is a twist on a popular side dish that’s worth a try!
Step By Step Instructions
Cook pasta according to the directions on the package. Immediately pour into a strainer and rinse under cold water to stop pasta from over cooking.
Drain well and pour into a large mixing bowl. Coat with a couple teaspoons of olive oil or Italian dressing to prevent sticking.
Save the cucumber and onion until later unless serving within a few hours.
Add chopped vegetables, cheese and pepperoni to the bowl and stir.
Pour Italian dressing and sprinkle salad supreme seasoning over the top.
Stir well. Cover and refrigerate for at least 3 to 4 hours until chilled through.
This pizza pasta salad can also be made 24 hours ahead of time and stored in a tightly covered container. Add the onion and cucumber and stir well before serving. Adding a splash of dressing usually helps freshen up the salad too.
Recipe Tips
- It’s much easier to cut a block of cheese into cubes than to cut slices into strips and separate the stack of them.
- Stir before serving and often while serving.
- Keep some extra Italian dressing handy to add if needed while serving.
- This is a great recipe to make 1 to 2 days ahead of time. Note that more dressing will need to be added before serving.
- Wait to stir in the cucumber and onion just before serving.
This batch makes 18 cups of finished pasta salad.
More Easy Summer Side Dish Recipes
Pizza Pasta Salad
Ingredients
- 16 ounces twist pasta
- 2 cups broccoli chopped
- 2 cups cauliflower chopped
- 3 cups tomatoes chopped
- 1 cup pepperoni chopped
- 8 ounces mozzarella cheese cubed
- 4 tablespoons salad seasoning
- 8 ounces Italian dressing
- 1/2 cup red onion thinly sliced
- 1 1/2 cups cucumber sliced and quartered
Instructions
- Cook pasta according to the directions on the box. Drain and rinse under cold water to stop cooking.16 ounces twist pasta
- In a large bowl mix together pasta, broccoli, cauliflower, tomatoes, pepperoni, and mozzarella cubes.2 cups broccoli, 2 cups cauliflower, 3 cups tomatoes, 1 cup pepperoni, 8 ounces mozzarella cheese
- Sprinkle salad seasoning on top. Add Italian dressing and toss together.4 tablespoons salad seasoning, 8 ounces Italian dressing
- Cover tightly and chill at least 4 hours or over night.
- Add cucumber and onion just before serving.1/2 cup red onion, 1 1/2 cups cucumber
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