Ingredients
Method
Cook and chill the pasta
- Cook rotini pasta according to package directions, then drain it and rinse with cold water until cooled. Keep rinsing until the surface stops steaming.
Build the pizza-inspired salad
- Combine pasta, pepperoni slices, mozzarella cheese, cherry tomatoes, green bell pepper, black olives, and red onion in a large bowl. Mix to distribute the toppings evenly.
- Add Italian dressing, Parmesan cheese, Italian seasoning, and garlic powder to the bowl. Pour steadily so the seasonings spread through the pasta.
- Toss everything together until well coated, scraping the bottom so no dry pasta remains. Continue until the pasta looks evenly glossy from the dressing.
Refrigerate and serve
- Refrigerate the salad for at least 2 hours before serving. Chill until the mixture feels cold throughout.
- Toss again right before serving, then serve chilled. Stir briefly so ingredients stay suspended and evenly distributed.
Notes
For the best texture, rinse the pasta well with cold water so it doesn’t clump, then toss it with the dressing while it’s still cool. Refrigerate leftovers in a covered container up to 4 days; freezing is not recommended because mozzarella and vegetables soften when thawed. For a lighter option, use low-fat mozzarella and a reduced-sodium Italian dressing.