Pesto Pizza Pasta Salad

Serving Size:  4-6


1 lb. Pappardelle's Pesto Cavatappi
1⁄2 cup extra-virgin olive oil
1⁄4 cup red wine vinegar
1 tsp. Dijon mustard
1⁄4 tsp. garlic powder
1 tbsp. Italian seasoning
1⁄2 tsp. salt
1⁄4 tsp. black pepper
2 tbsp. grated Parmesan
3 oz. pepperoni slices
4 oz. shredded or cubed mozzarella
1 green bell pepper, diced
1⁄4 cup red onion, diced
1-1⁄2 cups cherry tomatoes, quartered
6 oz. banana peppers, diced
2 oz. black olives, sliced
2 tbsp. fresh basil, chopped


  1. Add olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan to a bowl. Whisk ingredients together. Set dressing aside.
  2. Cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until al dente, about 10-12 minutes. Drain. Transfer to a large bowl.
  3. Add pepperoni, mozzarella, bell peppers, red onions, tomatoes, banana peppers, olives, and basil to pasta bowl. Toss ingredients to combine.
  4. Mix dressing thoroughly. Drizzle over pasta. Toss pasta salad. Refrigerate for at least an hour. Serve and enjoy!