Pizza Salad

This Pizza Salad is a delightful twist on traditional pasta dishes, combining the classic flavors of pizza in a refreshing, no-cook salad format. Perfect for potlucks, summer gatherings, or a quick weeknight dinner, it features spiral macaroni tossed with juicy tomatoes, sharp cheddar, and salty pepperoni. The dressing, made with red wine vinegar, vegetable oil, and aromatic spices like oregano and garlic powder, ties everything together with a zesty kick. Finished with a sprinkle of parmesan and optional croutons for crunch, this dish offers a satisfying balance of creamy, tangy, and savory notes. Its easy to prepare ahead, making it an ideal choice for busy cooks who want impressive results without the hassle. Serve chilled for the best flavor melding.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 16

Calories: 153.1

Description

This Pizza Salad is a delightful twist on traditional pasta dishes, combining the classic flavors of pizza in a refreshing, no-cook salad format. Perfect for potlucks, summer gatherings, or a quick weeknight dinner, it features spiral macaroni tossed with juicy tomatoes, sharp cheddar, and salty pepperoni. The dressing, made with red wine vinegar, vegetable oil, and aromatic spices like oregano and garlic powder, ties everything together with a zesty kick. Finished with a sprinkle of parmesan and optional croutons for crunch, this dish offers a satisfying balance of creamy, tangy, and savory notes. Its easy to prepare ahead, making it an ideal choice for busy cooks who want impressive results without the hassle. Serve chilled for the best flavor melding.

Ingredients

1 pound spiral macaroni, cooked and cooled
3 medium tomatoes, seeded and diced
1 pound cheddar cheese, cubed
2 bunches green onions, sliced
3 ounces pepperoni slices, halved
2/3 cup parmesan cheese, grated
1/2 cup red wine vinegar
3/4 cup vegetable oil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 cup croutons (optional)

Directions

1
Cook the spiral macaroni according to package instructions until al dente, then drain and rinse with cold water to cool completely.
2
In a large mixing bowl, combine the cooled macaroni, diced tomatoes, cubed cheddar cheese, sliced green onions, and pepperoni slices.
3
In a small bowl, whisk together the vegetable oil, red wine vinegar, grated parmesan cheese, dried oregano, garlic powder, salt, and pepper until well blended.
4
Pour the dressing over the macaroni mixture and toss gently to ensure all ingredients are evenly coated.
5
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
6
Just before serving, top with croutons if desired and give the salad a final toss.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 153.1kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 3.8mg1%
Total Carbohydrate 32.4g11%
Dietary Fiber 2.8g12%
Sugars 2.3g
Protein 5.7g12%

* 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 results, prepare this salad a few hours ahead of time to allow the pasta to absorb the dressing.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can substitute mozzarella or Italian blend cheese for the cheddar if you prefer a milder flavor.

For a lighter version, reduce the amount of vegetable oil or use a vinaigrette-style dressing.

Add other pizza toppings like olives, mushrooms, or bell peppers for extra variety.

Keywords: pizza, salad, pasta, macaroni, pepperoni, cheddar, parmesan, vegetarian, italian, summer, party, potluck, easy, make-ahead, croutons, oregano

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