This Pizza Pasta Salad is perfect for summer picnics or a BBQ!
Cold pasta salads make such a good side dish. Plus this one is easy to make.
Feel free to change up the ingredients with your favorite pizza toppings.
I used turkey pepperoni, cherry tomatoes, green bell pepper, red onion, mozzarella cheese and black olives tossed in a light Italian dressing.
There are a few things I did to lighten up this pasta salad. One was to use light Italian dressing. I used Olive Garden light Italian dressing which I found at Kroger.
Using turkey pepperoni instead of regular pepperoni helped to save points. I used the regular size pepperoni that I cut into four pieces, or you could buy mini pepperoni.
For the cheese I used low moisture part skim mozzarella cheese. I bought a block of it and used my food scale to weight 3 ounces of the cheese and cut it into small cubes.
Three ounces of cheese doesn’t sound like much, but once you weigh it out you’ll be surprised how much there is.
I also used my food scale to weigh 8 ounces of pasta.
When I think of pasta salad, I think of rotini pasta. Feel free to use whatever type of pasta you like.
How to make Pizza Pasta Salad:
Start by cooking the pasta. Boil a large pot of salted water and cook the pasta until al dente, according to the package directions.
Drain the pasta and let it cool off. Add the cooked pasta to a large bowl.
Add the turkey pepperoni, cherry tomatoes, green pepper, red onion, mozzarella cheese, black olives and dressing to the bowl. Mix everything together.
It’s such an easy pasta salad recipe!
Some other topping ideas include mushrooms, banana peppers, red bell peppers, ham or bacon. If you change the toppings just make sure to double-check the points.
Pizza Pasta Salad makes 15 (half cup) servings. Click here to view your WW Personal Points and track it on your app.
Yield: 15 (half cup) servings
Click here to view your WW Personal Points and track it on your app.
- 8 oz. rotini pasta
- 17 slices turkey pepperoni (cut each slice into four pieces)
- 1 1/2 cups cherry tomatoes, cut in half
- 1/2 green pepper, chopped
- 1/2 small red onion, sliced thin
- 3 oz. part-skim mozzarella cheese, cut into small cubes
- 2 tablespoons sliced black olives
- 1/2 cup Olive Garden light Italian dressing
Boil a large pot of salted water. Cook the pasta according to the directions on the box, then drain.
While the pasta is cooking get all of the vegetables ready. Add everything to a large bowl, including the pasta and dressing.
Mix everything together. Refrigerate until ready to eat.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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