Loaded Pizza Pasta Salad

Loaded Pizza Pasta Salad

Holl & Lane Magazine // Recipe: Loaded Pizza Pasta Salad

Words & Images by Emelia Lawrence

[dropcap]W[/dropcap]ith the days getting longer and the weather getting warmer, we will all soon be outside enjoying meals with the company of sunshine and our favorite people. Nothing makes me think of warm weather food more than a good pasta salad, but I love coming up with a twist on classics. This loaded pizza pasta salad is sure to please the masses this spring and summer.

Loaded Pizza Pasta Salad (serves 8-10)

Ingredients:

  • 1 box (8 oz,) rotini
  • 1 green pepper, diced
  • 1 1/2 cups cherry tomatoes
  • 1/2 cup black olives
  • 1 bag mini pepperoni
  • 1/2 cup bacon bits
  • 2 cups shredded parmesan cheese
  • 2 cups Italian dressing

Directions:

  1. Cook the pasta as normal 7-10 minutes until al dente
  2. While the pasta is cooking dice the tomatoes, pepper, and cut the olive rings in half & put in a large bowl
  3. After pasta is done cooking, drain & cool, then add to the bowl with vegetables
  4. Add the mini pepperoni, bacon bits and 1 cup of cheese and mix with with spoon
  5. Pour 1 cup dressing on top and stir again, mixing all ingredients together
  6. Place in refrigerator overnight, or for 8 hours covered
  7. Remove and add 1 more cup parmesan cheese and 1 cup of Italian dressing
  8. Stir and serve


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