High-Protein Pepperoni Pizza Pasta Salad
A high-protein, gluten-free pasta salad with chicken, turkey pepperoni, mozzarella, crisp vegetables and a homemade Italian vinaigrette. Ideal for meal prep, potlucks and easy lunches.
Made with gluten-free chickpea or lentil pasta, chicken and turkey pepperoni, this pasta salad works for lunches and potlucks. It contains mozzarella and is not dairy-free.
Serving ideas
Serve this pizza pasta salad as a lunch bowl or bring it to a potluck as a scoop-and-serve dish. For a smaller portion, pair it with mixed greens, and offer extra dressing on the side so each person can adjust it.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Gluten-free chickpea or lentil pasta, turkey pepperoni and cooked chicken breast form the base of this salad.
- Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Large pot
- Colander
- Lidded jar
- Large mixing bowl
- Measuring cups and spoons
Ingredient notes
- Grains and starches. Measure gluten-free chickpea or lentil pasta in the form named in the card. A cooked measure is different from a dry measure.
- Prepare before you start. Measure gluten-free chickpea or lentil pasta, turkey pepperoni and cooked chicken breast and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
High-Protein Pepperoni Pizza Pasta Salad
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a boil. Cook the pasta to the shortest time listed on the package, removing it about 1 minute early so it stays firm.
- Drain the pasta and rinse under cold water until it stops steaming. Drain thoroughly.
- Add the olive oil, vinegar, water, lemon juice, garlic, Dijon, honey, oregano, dried basil, onion powder, salt, red pepper flakes and black pepper to a jar. Seal and shake vigorously for 30 seconds, until emulsified.
- Prepare the chicken, turkey pepperoni, mozzarella, cucumber, tomatoes, bell pepper, olives and fresh basil.
- Combine the cooled pasta and all salad ingredients in a large bowl. Pour over the dressing and toss until evenly coated.
- Serve immediately or cover and refrigerate for 2 hours for fuller flavor. If the chilled salad seems dry, loosen it with a small splash of vinegar.
Nutrition
Notes
- Use certified gluten-free pasta, pepperoni, mustard and seasonings when needed.
- The cold rinse prevents legume pasta from becoming gummy during storage.
- For a lighter dressing, use 3 tablespoons oil and add 2 more tablespoons water; the source estimates this reduces each serving by about 40 calories.
Tried this recipe?
Let us know how it was!Tips for this recipe
- Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I prepare the components separately?
Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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