pepperoni pizza pasta salad
Pizza, meet pasta. Now that’s a partnership I can get on board with.
I’m apparently having fun with cuisine mashups. A few weeks ago we enjoyed a Loaded Taco Pizza, and this week we’re tossing pizza into pasta. Sorta. Not like I somehow fashioned noodles out of pizza dough – just paying homage to the pie, really.
I bought a bag of veggie pepperoni awhile back and sort of lost inspiration with the initial recipe I had in mind (though, that inspiration may have returned in the past few days, woohoo!). Then I thought of this dude, and was quickly reinvigorated. Sometimes a good deep dive into the imagination sparks a concept that I just can’t wait to try.
Because we’ve had heat advisories these past 4 days, I’m still into keeping the oven off as much as possible, which means pasta salad is still in strong rotation around here. This easy peasy Pepperoni Pizza Pasta Salad deserves a double take. A garlicky sauce wraps around bouncy noodles, fresh tomatoes, veggie (or regular) pepperoni, mozzarella, and plenty of herbs for a bomb of flavor that might take to you to your favorite pizzeria.
Or not. Because it’s pasta. But about as close to pizza as you can get without going out for a slice.
Sauce Talk
The base of the pasta salad is a creamy garlic parmesan sauce. So think of it as a “white sauce” for your pizza.
I usually whip up the sauce while the pasta boils away on the stove, so get that water going and pop in your noodles. I love using fusili corti bucati, but any short-cut will do.
While that does its thing, throw some vegan or regular mayo, plain yogurt, fresh grated parmesan, and garlic cloves in your food processor and blend it until smooth. Taste for salt, and add to your liking.
When the pasta finishes it’s round in the hot tub, drain and rinse immediately under cold water. Scalding pasta will curdle your sauce and create a weird temperature dynamic in general that’s not all that refreshing.
Put Some Pep in Your Step
Now, all ya gotta do is mix that shit together.
Chop up some fresh oregano and basil, and pull out your dried fennel. Throw it all in a big bowl with your cooked pasta along with most of the parmesan garlic sauce, cherry tomatoes, pepperoni, and mozzarella balls. Give it a good wrangle with a couple spoons to coat everything.
To serve, I love some fresh herbs and lots of red pepper flakes for a kick. You can grate up more parmesan and go all Olive Garden on your salad if you’d like.
As far as sourcing veggie pepperoni, I’ve found two brands I like: Field Roast and Yves. I’ve found both at Whole Foods, and some Sprouts locations seem to carry them depending on where you are.
This salad is dope cold or at room temperature, so you can feel confident serving immediately or chilling for a few days. Awesome meal prep idea, too. I’ll usually chop up some extra greens and plop a big pile of salad atop. Delish.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Pasta salad party:
“Bacon” Ranch and Avocado Pasta Salad
Lemony Chickpea, Tomato, and Avocado Pasta Salad
pepperoni pizza pasta salad
Ingredients
- 1 lb dry short cut pasta
- 3/4 cup vegan or regular mayonnaise
- 1/4 cup plain whole milk Greek yogurt
- 1/2 cup fresh parmesan cheese, grated
- 4 cloves garlic, peeled
- 1/2 cup fresh basil, chopped
- 2 tbsp fresh oregano, chopped
- 2 tsp dried fennel
- 1 cup cherry tomatoes, halved
- 1 cup vegetarian pepperoni (or regular), halved
- 8 oz mozzarella balls, drained
- red pepper flakes, herbs, and black pepper, to garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse immediately under cool water to stop the cooking process.
- In the bowl of a food processor, combine the vegan/regular mayonnaise, yogurt, parmesan, and garlic. Whip until creamy. Taste for salt and pepper and adjust accordingly.
- Toss 2/3 of the garlic sauce with the pasta, basil, oregano, fennel, cherry tomatoes, pepperoni, and mozzarella balls. Serve with the rest of the sauce on the side, red pepper flakes, fresh herbs, and black pepper, as desired.
