Go Back

pepperoni pizza pasta salad

Want pizza? Want pasta? Has both!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Servings 8

Ingredients
  

  • 1 lb dry short cut pasta
  • 3/4 cup vegan or regular mayonnaise
  • 1/4 cup plain whole milk Greek yogurt
  • 1/2 cup fresh parmesan cheese, grated
  • 4 cloves garlic, peeled
  • 1/2 cup fresh basil, chopped
  • 2 tbsp fresh oregano, chopped
  • 2 tsp dried fennel
  • 1 cup cherry tomatoes, halved
  • 1 cup vegetarian pepperoni (or regular), halved
  • 8 oz mozzarella balls, drained
  • red pepper flakes, herbs, and black pepper, to garnish

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse immediately under cool water to stop the cooking process.
  • In the bowl of a food processor, combine the vegan/regular mayonnaise, yogurt, parmesan, and garlic. Whip until creamy. Taste for salt and pepper and adjust accordingly.
  • Toss 2/3 of the garlic sauce with the pasta, basil, oregano, fennel, cherry tomatoes, pepperoni, and mozzarella balls. Serve with the rest of the sauce on the side, red pepper flakes, fresh herbs, and black pepper, as desired.

Notes

*Veggie pepperoni: Field Roast is my favorite brand of vegan pepperoni. Yves also makes a good one.
Keyword cherry tomatoes, mozzarella, parmesan, pasta, pasta salad, pepperoni, pizza, summer, vegetarian, weeknight dinner