Pizza Pasta Salad Recipe 435 Recipes

PIZZA PASTA SALAD

Pizza Pasta Salad image

This Pizza Pasta Salad is great for summer get togethers! It is loaded with pepperoni, tomatoes, olives, mozzarella and parmesan cheese.

Provided by Emily Walker

Categories Salad

Time 2h15m

Number Of Ingredients 7

Ingredients

1 bag colored spiral noodles
¾ c. pepperoni cut into wedges
¾ c. mozzarella cut into small cubes
¾ c. fresh tomatoes (diced)
½ c. olives (sliced)
¼ c. parmesan cheese (not the powdery kind)
1 bottle Bernstein's Restaurant Recipe Italian Dressing

Steps:

Mix together all ingredients and chill in the fridge for at least 2 hours before serving.
We like to put it in a tupperware container with a tight lid and flip it upside down, then right side up a few times while it is chilling to distribute the dressing into the pasta better.

Nutrition Facts : Calories 507 kcal, Carbohydrate 48 g, Protein 20 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 1163 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

PIZZA PASTA SALAD

Pizza Pasta Salad image

This pasta salad is a popular addition to summer menus. My children love this salad.-Danielle Carpenter, Vienna, West Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 7 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked spiral pasta
6 tablespoons vegetable oil
1/3 cup grated Parmesan cheese
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 cup halved cherry tomatoes
1 cup (4 ounces) cubed cheddar cheese
1 cup (4 ounces) cubed part-skim mozzarella cheese
1/2 cup sliced green onions
1/2 cup sliced pepperoni (about 1-1/2 ounces)

Steps:

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. , Drain pasta; rinse in cold water. In a large bowl, combine the remaining ingredients. Add pasta. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 382 calories, Fat 25g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 517mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein.

PIZZA PASTA SALAD

Pizza Pasta Salad image

Try out a new spin on pasta salad with our Pizza Pasta Salad. Or is Pizza Pasta Salad a new spin on pizza? You be the judge; either way it's delicious!

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 1h50m

Yield 10 servings, 1 cup each

Number Of Ingredients 7

Ingredients

3 cups penne pasta, cooked, rinsed
4 tomatoes, chopped
12 slices OSCAR MAYER Hard Salami, chopped
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/2 cup sliced fresh basil
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Tuscan House Italian Dressing

Steps:

Combine ingredients.
Refrigerate 1 hour.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 520 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 3 g, Protein 13 g

PEPPERONI PIZZA PASTA SALAD

Pepperoni Pizza Pasta Salad image

A great cold pasta salad that can taste like your favorite pizza... depending on what toppings you like!

Provided by sandy

Categories Salad 100+ Pasta Salad Recipes

Time 1h36m

Yield 8

Number Of Ingredients 15

Ingredients

12 ounces penne pasta
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 tomato, chopped
1 (4 ounce) can sliced mushrooms, drained
¼ cup sliced black olives
1 (3 ounce) package pepperoni slices, cut into quarters
½ cup mayonnaise
½ cup Italian-style salad dressing
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl.
Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta.
Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 36.1 g, Cholesterol 26.5 mg, Fat 24 g, Fiber 2.6 g, Protein 12.8 g, SaturatedFat 5.8 g, Sodium 851.6 mg, Sugar 4.3 g

RACHEL'S PIZZA PASTA SALAD

Rachel's Pizza Pasta Salad image

Great alternative to a greasy pizza!

Provided by Rachel Abraham

Categories Salad Pasta Salad Tomato Pasta Salad Recipes

Time 48m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) package tri-color rigatoni pasta
2 onions, diced
3 tomatoes, diced
12 ounces provolone cheese, cut into strips
2 green bell peppers, diced
1 (8 ounce) package sliced pepperoni
¼ cup sliced olives, or to taste
1 cup olive oil
½ cup vinegar
2 tablespoons grated Parmesan cheese
1 tablespoon white sugar
½ teaspoon dried oregano
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and let cool, about 10 minutes.
Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.

Nutrition Facts : Calories 789.8 calories, Carbohydrate 53.5 g, Cholesterol 59.8 mg, Fat 52.5 g, Fiber 4.1 g, Protein 26.4 g, SaturatedFat 15.6 g, Sodium 922.5 mg, Sugar 7.9 g

SUPREME PIZZA PASTA SALAD

Supreme Pizza Pasta Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 8 servings as a side

Number Of Ingredients 14

Ingredients

2 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
1 stick pepperoni, casing removed and cut into a small dice
1 pound ball fresh mozzarella or fresh smoked mozzarella, diced
20 leaves fresh basil, torn or thinly sliced
1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained
1 teaspoon garlic salt
1 teaspoon dried oregano leaves or Italian dried seasoning
1 rounded tablespoon tomato paste
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Freshly ground black pepper

Steps:

Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!

PIZZA PASTA SALAD

Pizza pasta salad image

Layer up pasta with sundried tomato pesto, salami, olives, plum tomatoes, mozzarella cheese and basil in this clever lunchbox mix

Provided by Katy Greenwood

Categories Lunch

Time 25m

Number Of Ingredients 8

Ingredients

85g pasta , use a favourite shape
1 tsp olive oil
1 tbsp sundried tomato pesto
85g baby plum tomato , halved
50g light mozzarella , cubed
3-4 black olives , halved
4 slices salami , sliced into ribbons
handful basil leaves

Steps:

Cook the pasta following pack instructions. Drain, rinse under cold water to cool, then drain well. Toss with the oil and sundried tomato pesto, season to taste. Place in a jar or plastic box and scatter over the remaining ingredients in layers, ending with the basil.

Nutrition Facts : Calories 547 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 1.8 milligram of sodium

PIZZA PASTA SALAD

Pizza Pasta Salad image

This recipe is from Woman's World magazine. It makes a great dish for pot-luck dinners or work "food days."

Provided by PsychoCasseroleStep

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces pasta, such as bowtie
6 tablespoons red wine vinegar
2 tablespoons oil, preferably olive
1 1/2 teaspoons dry pizza seasoning, such as mccormick
1/4 teaspoon salt
1 pint grape tomatoes, halved,about 2 cups
8 ounces mozzarella cheese, cubed
1/2 cup thinly sliced pepperoni, about 2 oz
1 (2 1/4 ounce) can sliced black olives, drained
1/2 cup thinly sliced red onion
1/4 cup shredded parmesan cheese
1/4 cup thinly sliced fresh basil

Steps:

Cook pasta according to directions.
Drain; rinse with cold water.
In small bowl, combine vinegar, oil, seasoning and salt.
In large bowl combine pasta, tomatoes, mozzarella, pepperoni, olives, onion, parmesan and basil.
Add dressing; toss.
Cover; refrigerate at least 2 hours or up to 8 hours.
Serve chilled or at room temperature.

Nutrition Facts : Calories 325.9, Fat 18.2, SaturatedFat 7, Cholesterol 39.9, Sodium 593.5, Carbohydrate 25, Fiber 1.8, Sugar 2.5, Protein 14.9

PIZZA PASTA SALAD

Pizza Pasta Salad image

I love experimenting with cold pasta salads. This one was such a success I kept running back to the fridge to get more, so I think I'll wait a little bit before making another batch. Measurements are a guessing game for me 'cuz I never measure anything (you shouldn't either) and this always turns out killer !

Provided by Kana K.

Categories European

Time 22m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces elbow macaroni
1/3 cup hormel turkey pepperoni
2 -3 ounces shredded parmesan cheese
1/2 medium maui onion, diced
2 tablespoons sliced black olives
3 -4 pepperoncini peppers, sliced
1 (5 ounce) jar marinated artichoke hearts, drained & chopped
mccormick pizza seasoning (I use about 10 healthy twists from my grinder)
Italian dressing, to moisten
1 dash garlic powder, to taste

Steps:

Cook macaroni al dente, cool under water and drain.
Mix remaining ingredients using the parmesan and dressing, marinated artichokes last to get the right consistency. I like it a little dry but it is your dish now, ya ?

Nutrition Facts : Calories 653.5, Fat 11.2, SaturatedFat 5.5, Cholesterol 25, Sodium 1831.8, Carbohydrate 108.9, Fiber 12.2, Sugar 9, Protein 30.2

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