This Pizza Pasta Salad has been a summer staple at our table ever since I first tossed together pantry staples and a jar of tomato paste one lively afternoon. I discovered this combination while cleaning out the fridge before a weekend BBQ: a box of bowtie pasta, a handful of cherry tomatoes, a pack of pepperoni, and the last bit of fresh basil from my windowsill herb garden. The result was unexpectedly bright, balanced, and addictive—the acidic pop of red wine vinegar cutting through creamy mozzarella and salty pepperoni. It’s light enough for warm days yet satisfying enough to serve as a main for hungry kids.

I love how the textures play together: the slight chew of al dente pasta, the juicy burst from halved cherry tomatoes, and the tender bite of sliced mushrooms. The dressing is intentionally tang-forward with tomato paste for depth and a high-contrast acidity from red wine vinegar, which brings all components together without weighing them down. This dish is forgiving and adaptable, a perfect potluck contribution or a quick weeknight side when you want the flavors of a supreme pizza without firing up the oven.

Ingredients

• Cherry tomatoes (4 cups): Use ripe, firm tomatoes for the best pop; halving them releases juicy sweetness that balances the salty toppings—look for brands labeled vine-ripened for extra flavor.
• Red onion (1 medium): Finely chopped to avoid overpowering bites; soak in cold water for 5 minutes if you want a milder, less pungent onion flavor.
• White mushrooms (2 cups): Thinly sliced—cremini work well too; they add an earthy contrast and soak up the dressing nicely.
• Green bell pepper (1): Seeded and chopped for crunch and color; choose a firm pepper with bright skin to keep texture after chilling.
• Pepperoni (1 cup slices): Classic pizza pepperoni adds savory, smoky notes—choose your preferred thickness; mini pepperoni or chopped slices both work.
• Mozzarella cheese (2 cups, cubed): Fresh or low-moisture mozzarella may be used; cubed fresh mozz is creamier and milder, while low-moisture holds its shape better.
• Fresh basil (1 cup, chopped): Adds fragrant brightness—torn leaves are fine, but chopping helps distribute the flavor through the salad.
• Bowtie pasta (1 pound): Cook to al dente, rinse under cold water to stop cooking and cool quickly; farfalle holds dressing pockets in its pinched center.
• Salt (1 teaspoon): Season to taste; start with a teaspoon then adjust after combining since pepperoni and cheese contribute saltiness.
• Italian dried seasoning (1 teaspoon): A convenient blend of oregano, basil, and thyme—use high-quality blends or a pinch of each dried herb for freshness.
• Tomato paste (2 rounded tablespoons): Concentrated tomato flavor and viscosity help the dressing cling to pasta and produce a subtle pizza-like umami quality.
• Red wine vinegar (6 tablespoons): Provides the bright acid lift; white wine vinegar is a tolerable substitute but red wine vinegar has deeper flavor.
• Extra-virgin olive oil (1/3 cup): Use a fruity, well-balanced oil for depth; the oil emulsifies with the paste and vinegar into a glossy dressing.
• Freshly ground black pepper (1 teaspoon): Adds a finishing bite—adjust to taste.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and cook 1 pound of bowtie pasta until al dente (about 9–11 minutes depending on brand). Drain and immediately rinse under cold water to stop cooking and cool the pasta. Spread on a tray to drain fully—this prevents the dressing from diluting with excess water. Prepare the vegetables and mix the salad: In a large bowl combine 4 cups halved cherry tomatoes, 1 medium chopped red onion, 2 cups sliced white mushrooms, 1 chopped green bell pepper, 1 cup pepperoni slices, 2 cups cubed mozzarella, and 1 cup chopped fresh basil. Add the cooled pasta and toss gently to distribute ingredients evenly without breaking the cheese cubes. Make the dressing: In a medium bowl whisk together 2 rounded tablespoons tomato paste, 6 tablespoons red wine vinegar, 1/3 cup extra-virgin olive oil, 1 teaspoon salt, 1 teaspoon Italian dried seasoning, and 1 teaspoon freshly ground black pepper. Whisk until the tomato paste is fully incorporated and the dressing is glossy—if it seems too thick, add a teaspoon of water at a time to reach pourable consistency. Toss and finish: Pour the dressing over the salad and gently toss to coat every piece. Taste and adjust seasoning—add more salt or vinegar if desired. Serve immediately or refrigerate for at least 20–30 minutes to let flavors marry; bring out 10 minutes before serving for best texture.

Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to three days. Use a shallow, wide container to keep the salad cool quickly and avoid sogginess—this reduces condensation compared to a deep jar. If you notice the pasta has absorbed most of the dressing, loosen the salad with a tablespoon of extra-virgin olive oil or a splash of red wine vinegar before serving. For picnics, keep the salad chilled in a cooler with ice packs and transfer to a serving bowl only when you arrive to maintain texture and food safety.

Ingredient Substitutions

Swap pepperoni for turkey or chicken pepperoni for lower fat, or use sliced salami for a different cured-meat character. For a vegetarian twist, replace pepperoni with roasted chickpeas or smoked tofu; add a pinch of smoked paprika to the dressing for depth. Substitute gluten-free bowtie pasta to make it gluten-free—choose a brand that holds al dente texture, like chickpea or brown rice varieties. If you prefer a lighter cheese, use cubed part-skim mozzarella or substitue with cubed feta for a tangier finish.

Serving Suggestions

Serve this at room temperature or chilled alongside crisp green salads, grilled vegetables, or a simple antipasto board. Garnish with extra torn basil leaves and a grind of black pepper for a fresh finish. It pairs nicely with sparkling water or a light Italian white wine such as Pinot Grigio. For a kid-friendly plate, serve with garlic breadsticks and let children pick their favorite toppings from a small assortment of extras like sliced olives or mini mozzarella balls.

Cultural Background

While this dish is not a traditional Italian recipe, it celebrates classic Italian-American flavors by combining pizza toppings with pasta—two Mediterranean staples. The practice of adapting traditional components into casual, shareable dishes is common in family kitchens where creativity and convenience drive new comfort foods. This salad mirrors the spirit of antipasti and cold pasta salads found in regional Italian cooking but is rooted in modern, cross-cultural home cooking.

Seasonal Adaptations

In summer, use sun-ripened tomatoes and local basil for peak flavor. In cooler months, swap fresh tomatoes for roasted cherry tomatoes and add warm sautéed mushrooms and bell peppers for a cozy version. During the holidays, swap pepperoni for chopped prosciutto and add roasted red peppers and toasted pine nuts for festive texture. Adjust the dressing by using balsamic reduction instead of red wine vinegar for a sweeter, richer profile in winter.

Meal Prep Tips

Make the dressing up to three days ahead and store it in a sealed jar—shake well before tossing with the salad. Cook the pasta and refrigerate separately if you want to preserve maximum texture; toss with dressing just before serving or up to a few hours ahead for convenience. Portion into individual airtight containers for grab-and-go lunches, keeping any delicate herbs like basil separate until serving to retain their bright color and flavor.

This Pizza Pasta Salad is a dependable, crowd-pleasing option that feels both playful and satisfying. Whether you make it for a family dinner, pack it for work lunches, or bring it to a summer potluck, it’s a versatile dish that invites personalization—so make it your own and enjoy the sunshine it brings to the table.