Pepperoni Pizza Pasta Salad
Prep time
Cook time
Total time
Serves: 8
  • 1 lb. Fusseli pasta (the curly kind)
  • 2 Tablespoons basil pesto
  • ½ cup Italian vinaigrette
  • 20 pepperonis; quartered
  • 1 cup shredded Mozzarella cheese
  • ¼ cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese
  • ½ cup cherry tomatoes; quartered (optional)
  1. Cook pasta according to the package directions. Drain and rinse with cold water to cool.
  2. In a large bowl mix together the cooled pasta, pesto and ¼ cup of the Italian vinaigrette. Mix until the pasta is evenly coated.
  3. Add the remaining ingredients plus the rest of the vinaigrette. Cover and refrigerate until you are ready to serve. This can be refrigerated up to 2 days before serving. Enjoy!
Recipe by Life In The Lofthouse at