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Pizza Salad

A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties—the wonderful zesty flavor really complements a barbecue! —Debbie Terenzini-Wilkerson, Lusby, Maryland
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    16 servings


  • 1 pound spiral macaroni, cooked and drained
  • 3 medium tomatoes, diced and seeded
  • 16 ounces cheddar cheese, cubed
  • 1 to 2 bunches green onions, sliced
  • 3 ounces sliced pepperoni
  • 3/4 cup canola oil
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup red wine vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Croutons, optional


  • In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.
Nutrition Facts
1 cup: 362 calories, 24g fat (9g saturated fat), 37mg cholesterol, 489mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 13g protein.

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Average Rating:
  • gunslinger
    Mar 9, 2020

    Very tasty colorful italian style pasta salad!

  • Rick
    Oct 24, 2019

    I love this recipe. I make a couple of changes that reflected more of my taste. I used 8ozs of Cheddar and 8ozs of pepper jack. A whole package of mini pepperoni, and olive oil instead of canola. This also seems to keep well in the fridge for at least 5 days.

  • Cienna2000
    Jul 4, 2017

    I have been making this recipe for many years. Lost my paper copy and was very happy to find this online. I quarter the pepperoni slices or use the mini pepperoni so it is divided a bit more evenly. I have added olives, mushrooms, peppers and have substituted mozzarella too. It has been a hit every time it has been served.

  • Temerson
    Jun 19, 2016

    No comment left

  • hkpepin
    Mar 28, 2016

    This is one of my sister's favorite pasta salad recipes. She will often add black olives and peppers and leave out the croutons. Its a huge hit at potlucks and a staple for our family!

  • RenaGam
    Aug 26, 2015

    This salad was really good. Used sun dried tomatoes from a jar, drained and chopped instead of fresh, it added extra flavor. Best eaten the day its made, the pasta really soaks up the dressing.

    Jul 17, 2015

    Made this salad this evening, turned out great. Still in refrigerator soaking up the seasoning and getting cold. I used salami, instead of pepperoni. I cut into small cubes. I also used shredded 4 cheese Mexican cheese, don't like cheddar cheese, added a couple tablespoon balsamic vinegar, chopped onions and 1 chopped jalapeno pepper, I like spicy.. I also used two different kind of pasta. Used olive oil, that is what I have in my home...Turned out great....I always like to put my own spin on these recipe. I am a great cook.

  • widlowsr1
    Jun 4, 2015

    Pizza salad was delicious, I prepared it for a bowling banquet & it was a success, several people asked for the recipe. They told me they had tried to make this before but it was never this good. I must say that I cut back on the cheese cubes, I also cut the peperoni in halve.

  • slowbutsteady555
    Jun 4, 2015

    I make this all the time. I use a couple bottles of zesty Italian dressing (or regular) then you don't have to use the vinegar, oil, or oregano. I also mince fresh garlic instead of the powder. Works great using salami with pepper jack cheese.

  • PC9901
    Sep 11, 2014

    I want to make this, but I don't have any red wine vinegar. I'm not able to get out to store due to recent surgery. I have white distilled vinegar. Is it ok to use that instead or should I use something else as a substitute for the red wine vinegar? Thanks