This Pepperoni Pizza Pasta Salad is a hearty and flavorful pasta salad made with chickpea pasta, turkey pepperoni, all your favorite pizza toppings, and a zesty Italian vinaigrette. It's perfect for summer cookouts and picnics!
Course: Main Course
Diet: Diabetic, Gluten Free
Keyword: gluten free pasta salad, Italian pasta salad, meal prep pasta salad, pizza pasta salad
Author: Whitney Reist | Sweet Cayenne
For the pasta salad:
8ounces(1 box) Banza rotini pasta, cooked for 6 minutes and drained, then rinsed with cold water to cool completely
4ouncespart-skim mozzarella cheese, sliced into ¼’’ cubes
½cupParmesan cheese shavings
1cupturkey pepperoni, sliced in half
¾cuppitted green olives
¾ cupmarinated artichoke quarters
1cupcherry or grape tomatoes, halved
½cupof fresh basil, finely chopped (optional)
For the vinaigrette:
¼cupred wine vinegar
1teaspoonItalian seasoning blend
Cook the pasta according to package directions (I cooked mine for 6 minutes), then drain in a colander. Rinse the pasta with cool water until it is completely cool.
In a mason jar, combine the vinegar, oil, Italian seasoning, garlic powder, sugar, salt and pepper. Shake to combine.
In a large bowl, add the cooled pasta, mozzarella, Parmesan, pepperoni, olives, artichokes, tomatoes, and basil. Pour the vinaigrette on top and toss to combine. Serve at room temperature or chilled.
Pasta salad will keep in the fridge up to 5 days. I recommend adding fresh basil as needed for each serving, as it may darken in the fridge.