This vegetarian pizza pasta salad is the perfect addition to your next picnic. Using a homemade sauce and packed with vegetables, you can serve this pasta salad as a side dish or main course.
What Is Pasta Salad?
Pasta salad is literally salad made with pasta as the main ingredient. Pasta salad is one of those recipes where there are tons of different versions out there. It can be made using a combination of different vegetables, meats, cheeses, or even seafood. Pasta salad is usually served chilled or room temperature which is why it’s a popular picnic item. Personally I have always made my pasta salads using a vinegar-based dressing but it’s also common to use a one that’s mayonnaise based. This vegetarian pasta salad is inspired by vegetarian pizza. I love how a good vegetarian pizza is packed with vegetables so I thought why not do the same with a pasta salad.
What Type Of Pasta To Use
First off, I recommend always using dried pasta versus fresh because it will hold up better when tossed with the homemade dressing. Outside of that, technically you can make pasta salad with any type of pasta whether it be rotini (like you see here), farfalle, penne, etc. I like to use smaller, bite-size shaped pasta.
A Homemade Pizza Dressing
The star of this recipe is the dressing. It’s a light, homemade dressing that you can use not just for this pasta salad recipe but green leaf salad dressing as well. The dressing calls for 2 tablespoons of pizza seasoning. You can use your preferred pizza seasoning whether it’s store-bought or homemade. If you’re looking for a homemade pizza seasoning, I provided on for you in the recipe box.
Make Ahead & Storing Pasta Salad
Pasta salad in a recipe that’s better the the next day. I always make my pasta salad a day ahead of time. Letting the pasta salad sit with the dressing allows the flavors to really kick in. I suggest letting this pasta salad sit in the frig for at least 30 minutes before serving. Leftover pasta salad can be stored in the frig for up to 5 days.
Other pasta salad recipes you might enjoy:
Tips & Tricks To Make This A Successful Pasta Salad:
- Slightly undercook the pasta: fully cooked pasta will get mushy if it sits in the dressing too long.
- Rinse the pasta: Yes, I know that rule of thumb, you are not supposed to rinse pasta before serving it. Pasta salad is the exception. You don’t want to add the dressing to warm pasta noodles. Run the noodles under cold water before you add the homemade dressing.
- Chop the vegetables into uniform sizes: The goal is to have continuous bite-size pieces, no matter which vegetables are being used.
- Substitute your preferred pizza veggies: Don’t like mushrooms? Omit them! You can tailor this pasta salad to your liking. Keep in mind that this isn’t heated so you will want to use vegetables that can be served raw. Yes, you can also use cooked vegetables. If you so, let them cool completely before adding them to the pasta salad.
- Add meat to this: If you’re not concerned about keeping this a meat-free, vegetarian pizza pasta salad…add meat! 8 ounces of chopped pepperoni would be a great addition.
{VIDEO} Vegetarian Pizza Pasta Salad
- Total Time: 60 mins
- Yield: 10-12 servings 1x
Ingredients
- 16 ounces pasta, cooked
- 4 ounces mushrooms, chopped
- 3.8 ounces black olives, sliced
- 14–ounces canned artichokes, drained & sliced
- 1 bell pepper, diced
- 1/3 cup red onion, diced
- 1 pint cherry tomatoes, sliced
- 8 ounces pearl-sized mozzarella balls
Dressing:
- 1 cup oil
- 1/3 cup red wine vinegar
- 2 tablespoons pizza seasoning (see below for homemade)
Homemade Pizza Seasoning:
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried onion flakes
- 1/2 teaspoon salt (or more)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon fennel or dill seed (optional)
Instructions
- In a large bowl mix together cooked pasta, mushrooms, olives, artichokes, bell pepper, red onion, cherry tomatoes, and mozzarella balls until well blended.
- In a small bowl whisk together oil, red wine vinegar, and pizza seasoning. Pour dressing on top of the pasta/veggie mixture. Mix gently until well combined.
- Cover & refrigerate minimum 30 minutes to overnight.
Notes
Store for up to 5 days in the refrigerator.
- Prep Time: 30 mins
- Cook Time: 30 mins
Nutrition
- Serving Size:
- Calories: 422
- Sugar: 4 g
- Sodium: 722.8 mg
- Fat: 20.8 g
- Saturated Fat: 3 g
- Carbohydrates: 47.8 g
- Fiber: 10.5 g
- Protein: 15.7 g
- Cholesterol: 3.4 mg
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Marla
Wednesday 22nd of June 2016
This pasta salad looks wonderful!
Fit SlowCooker Queen
Wednesday 22nd of June 2016
Thank you so much!