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MEL'S EASY KITCHEN

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.
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Meal: Main Course, Salad
By: Melanie

Equipment

  • Large pot
  • Colander
  • Lidded jar
  • Large mixing bowl

Ingredients

Pasta Salad

  • 8 ounces gluten-free chickpea or lentil pasta
  • 1 lb cooked chicken breast chopped
  • 4 oz turkey pepperoni cut into thin strips
  • 6 ounces fresh mozzarella cheese pearls or dairy-free mozzarella cheese
  • 2 cups cucumber thinly sliced
  • 1 cup grape tomatoes halved
  • 1 bell pepper chopped
  • 1/2 cup black olives sliced
  • 1/4 cup fresh basil thinly sliced

Scratch Italian Dressing

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp water
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic finely minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper

Instructions

  • 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 per serving

Calories: 500kcal | Carbohydrates: 30.5g | Protein: 43.8g | Fat: 24g | Fiber: 4.7g

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.
Nutrition: Calculated and arithmetic-checked October 27, 2026 from USDA ingredient data and product labels; estimates are per serving. Extra toppings and optional additions are excluded unless specified. Brands and cooking losses affect the result.
Dry Banza rotini, Hormel turkey pepperoni and whole-milk mozzarella; all dressing is included.
Cheese options: Choose the dairy-free cheese if needed, and check the other ingredients for your dietary needs. Nutrition shown uses the original dairy cheese; another product changes the estimate. Flavor, texture and melting can vary by product.