Supreme Pizza Pasta Salad

Pasta salad season is officially here, and what better way to celebrate than with a Supreme Pizza Pasta Salad? Inspired by one of my all-time favorite comfort foods, a cheesy slice of supreme pizza, this recipe packs all of those familiar, savory flavors into one fresh and satisfying bowl.

Whether you’re looking for an easy weeknight dinner, prepping lunches for the week, or bringing a dish to your next summer barbecue, this pasta salad is guaranteed to be a crowd-pleaser. It’s hearty enough to enjoy as a meal on its own, but also makes the perfect side for cookouts, picnics, and backyard gatherings.

Just like a classic supreme pizza, it’s loaded with all of the best toppings. I used everything that’s on my go-to pizza order, but the best part is that you can easily customize it with your own favorites.

My favorite pizza toppings:

• Italian turkey sausage

• Turkey pepperoni

• Grape tomatoes

• Green bell pepper

• Red onion

• Banana peppers

• Black olives

• Mozzarella pearls

• Fresh basil

Everything gets tossed in a simple homemade Italian vinaigrette that brings all of those pizza-inspired flavors together. Short on time? A bottle of your favorite Italian dressing works just as well.

If you’re looking to switch up your pasta salad lineup this summer, this recipe deserves a spot on your table. It has all the comfort of pizza night with the fresh, shareable feel of a classic summer pasta salad.

Want to see how it’s made? Cook with me:

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Prep time: 15 minutes

Cook time: 25 minutes

Servings: 8

Calories: 533

Protein: 33g

For the salad:

• 12 oz rotini, cooked according to package directions

• 16 oz Italian turkey sausage (*see notes below)

• 1/2 cup turkey pepperoni, sliced into 1/4-inch strips

• 1 cup grape tomatoes, halved

• 1/2 red onion, finely diced

• 1 green bell pepper, diced

• 1/2 cup sliced black olives

• 1/2 cup chopped banana peppers

• 8 oz mozzarella pearls

If using plain turkey sausage:

• 2 tsp Italian seasoning

• 1 tsp garlic powder

• 1/4 tsp red pepper flakes

• Salt and pepper, to taste

• 1 tbsp olive oil

For the Italian vinaigrette:

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• 1 tbsp maple syrup

• 2 tsp Dijon mustard

• Juice of 1 lemon

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/4 tsp red pepper flakes

• Salt and pepper, to taste

For garnish:

• Fresh basil, sliced into ribbons

• Freshly grated Parmesan cheese

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. If using plain turkey sausage, combine the sausage with the Italian seasoning, garlic powder, red pepper flakes, salt, and pepper in a medium bowl. Mix just until combined.

3. Add the sausage to the skillet, breaking it into crumbles as it cooks. Cook for 10–12 minutes, or until lightly browned and no longer pink. Transfer to a paper towel-lined plate to absorb any excess grease and let cool slightly.

4. Meanwhile, cook the rotini according to the package directions. Drain and rinse under cold water to stop the cooking process and cool the pasta.

5. In a large bowl, combine the cooled rotini, cooked sausage, turkey pepperoni, grape tomatoes, red onion, green bell pepper, black olives, banana peppers, and mozzarella pearls.

6. In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, maple syrup, Dijon mustard, lemon juice, garlic, Italian seasoning, red pepper flakes, and salt and pepper until well combined.

7. Pour the dressing over the pasta salad and toss until everything is evenly coated.

8. Garnish with fresh basil ribbons and freshly grated Parmesan cheese before serving.

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With love in our hearts and stomachs,

Morgan & Coop