We have made this pizza salad on so many occasions! We have made it for birthday parties, independance day, dinners with houseguests, BBQs and even our casual familly weeknight dinners at home. This is so easy to make, even your young kids could put it together. Just throw everything in the bowl and voila, you are done!
Feel free to play with flavors and toppings on this to make it your favorite pizza style. I think you will really love this one! Check out what our friends over at Mostly Homemade Mom had to say about this:
“This Pepperoni Pizza Pasta Salad features tri colored rotini pasta with pepperoni, mozzarella, cheddar, and tomatoes in a Parmesan vinaigrette. This Italian pasta salad variation is the perfect summer side dish recipe!”
Yes, I so agree! It is the perfect side dish for any summer occasion.
Ingredients
16 oz tri-colored rotini
3/4 cup Bertolli olive oil
3/4 cup grated Kraft parmesan cheese
1/2 cup red wine vinegar
2 teaspoons oregano
1 teaspoon McCormick garlic powder
1 teaspoon salt
1/4 teaspoon pepper
8 oz cubed Kraft mozzarella cheese
8 oz cubed Kraft sharp cheddar cheese
8 oz cherry tomatoes, halved
3 oz sliced pepperoni, halved
Instructions
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Keep cold until ready to serve
Thanks again to Mostly Homemade Mom for this amazing recipe.
