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    You are in: Home / Recipes / Pepperoni Pizza Pasta Salad Recipe
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    Pepperoni Pizza Pasta Salad

    Pepperoni Pizza Pasta Salad. Photo by JackieOhNo!

    1/3 Photos of Pepperoni Pizza Pasta Salad

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    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    30 mins

    7 mins

    Elmotoo's Note:

    This is a variation on one of my kids' favorites! Developed for Craze-E 6/09. Cook time = pasta cook time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Salad

    Dressing

    Directions:

    1. 1
      Cut cheeses into 1/2" cubes.
    2. 2
      Combine all salad ingredients.
    3. 3
      Whisk together all dressing ingredients.
    4. 4
      Combine salad & dressing well.

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    Ratings & Reviews:

    • on July 14, 2009

      55

      This is indeed a fun salad that reminds me of antipasto. I think the fat grams are way off since this could serve 10 and you can easily use half the amount of dressing and pepperoni, and increase the vinegar/oil ratio as suggested. The olive dressing (I used kalamata tapenade) was amazing and I will make it on its own again. I disagree with realbirdlady and think the cheddar cubes were yummy, but would omit the sundried tomato next time.

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    • on July 16, 2012

      55

      We loved this pasta salad and although I did make some changes to the recipe out of necessity, I believe I stayed true to the recipe and flavor profile. First of all, I have to say that the dressing stands alone by itself. I make the dressing first and would love to enjoy it on a green salad any time (which I probably will do)! I used medium shell pasta and about 8 oz. of sliced pepperoni (half spicy), which I quartered. My DBF does not like fresh mozzarella (shame on him) so I used shredded instead and also used shredded cheddar. I think this blended the cheese in better thoughout the salad. Instead of 2 tomatoes, I used halved cherry tomatoes. The bell pepper I was going to use seemed less than fresh, so I had to substitute a fire-roasted red pepper, which worked out well (and added to all the red colors). This makes a LOT of pasta salad, which is great as a side dish or as a take-along lunch. I will definitely be making this keeper again! Made for Aussie/NZ Swap #66.

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    • on March 27, 2010

      55

      Wow, I am impressed if this was a contest recipe! We thought this was great, and that the tapenade really makes it. We loved that part so much that we added another 3 tablespoons! I also took the other reviewers suggestions to make this lighter and used 1/4 cup of the oil, half the meat (and used light salami at DH's request), and half the cheese. These changes worked great for us, though we thought it was still a ton of meat, and that you could do even less. We also thought the cheese could be omitted. The sundried tomatoes give this a nice tang, and the red peppers a nice crunch. To balance it we ended up adding another cup of mushrooms. All the flavors go so nicely together here. This fed 6 (like the recipe states), but I think you could easily add more pasta to stretch it to a few more people without adding more fat - or ingredients, since there is a very high ratio of them to pasta. Thank you for one of the best pasta salads we have made!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pepperoni Pizza Pasta Salad

    Serving Size: 1 (250 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1085.2
     
    Calories from Fat 647
    59%
    Total Fat 71.9 g
    110%
    Saturated Fat 21.5 g
    107%
    Cholesterol 113.2 mg
    37%
    Sodium 1604.5 mg
    66%
    Total Carbohydrate 71.5 g
    23%
    Dietary Fiber 4.3 g
    17%
    Sugars 11.7 g
    46%
    Protein 37.9 g
    75%

    The following items or measurements are not included:

    tapenade

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