Pizza Salad Recipe
Imagine the bold, satisfying flavors of your favorite slice, tossed into a hearty, cold pasta salad. This Pizza Salad brings together zesty pepperoni, sharp cheddar, and a tangy red wine vinaigrette for an unforgettable dish. I’ve perfected this recipe over years of summer barbecues, finding the ideal balance to keep the pasta perfectly al dente against the creamy cheese. It’s a guaranteed crowd-pleaser that saves you from firing up the oven on a hot day.
PrintPizza Salad
Ingredients
Scale
- 1 pound spiral macaroni, cooked and drained
- 3 medium tomatoes, diced and seeded
- 16 ounces cheddar cheese, cubed
- 1 to 2 bunches green onions, sliced
- 3 ounces sliced pepperoni
- 3/4 cup canola oil
- 2/3 cup grated Parmesan cheese
- 1/2 cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Croutons, optional
Instructions
- In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.
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