Pizza Salad

This vibrant Pizza Salad is the perfect bridge between a comforting hot meal and a refreshing cold dish. It combines al dente whole-wheat macaroni with crisp diced peppers, juicy tomatoes, and savory onion. The addition of black olives adds a briny depth, while the creamy Italian dressing ties everything together. Topped with crunchy pepperoni slices and sharp cheddar cheese, every bite offers a satisfying crunch and a burst of familiar Italian-American flavor. It&# 226;ÂÂs an excellent choice for potlucks, summer barbecues, or a quick weeknight dinner that requires no oven time. The flavors meld beautifully as it chills, making it even more delicious the next day.

Cuisine: Italian

Courses: Salads

Difficulty: Beginner

Servings: 1

Calories: 139.6

Description

This vibrant Pizza Salad is the perfect bridge between a comforting hot meal and a refreshing cold dish. It combines al dente whole-wheat macaroni with crisp diced peppers, juicy tomatoes, and savory onion. The addition of black olives adds a briny depth, while the creamy Italian dressing ties everything together. Topped with crunchy pepperoni slices and sharp cheddar cheese, every bite offers a satisfying crunch and a burst of familiar Italian-American flavor. It&# 226;ÂÂs an excellent choice for potlucks, summer barbecues, or a quick weeknight dinner that requires no oven time. The flavors meld beautifully as it chills, making it even more delicious the next day.

Ingredients

1 pound Macaroni, whole-wheat
1 can black olives, drained
1 large green pepper, diced
1 large tomato, diced
1 large onion, diced
1 small package pepperoni slices
1 package Cheddar cheese, shredded
16 oz Italian salad dressing, low calorie

Directions

1
Bring a large pot of salted water to a boil. Add the whole-wheat macaroni and cook according to package directions until al dente. Drain well and rinse under cold water to stop the cooking process.
2
In a large mixing bowl, combine the cooled macaroni, drained black olives, diced green pepper, diced tomato, and diced onion.
3
Pour the Italian salad dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated.
4
Fold in the pepperoni slices and shredded cheddar cheese. Mix lightly to distribute evenly without breaking up the pepperoni too much.
5
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 139.6kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 29.5g10%
Dietary Fiber 1.9g8%
Sugars 0.3g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, let the salad chill for a few hours. The pasta will absorb some of the dressing, intensifying the flavor.

If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.

This salad can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before serving as the dressing may settle.

To make this vegan, omit the pepperoni and cheddar cheese, and ensure the Italian dressing is dairy-free. You can substitute the cheese with vegan shreds if desired.

Keywords: pizza, salad, pasta, macaroni, italian, pepperoni, cheddar, dressing, easy, lunch, dinner, potluck, cold, vegetables, cheese, olives

Read it online: https://www.chefs-mate.com/recipe/pizza-salad-2/