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Layered Pizza Salad

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Layered Pizza Salad
  • Prep 45 min
  • Total 2 hr 45 min
  • Servings 10
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A twist for takeout—supreme pasta serves 10 with ease.
Updated Feb 5, 2010

Ingredients

  • 1 package (16 oz) uncooked rotini pasta
  • 2 tablespoons salad supreme seasoning
  • 1 medium red bell pepper, chopped
  • 2 plum (Roma) tomatoes, chopped
  • 1 large green bell pepper, chopped
  • 1 package (3.5 oz) sliced pepperoni
  • 8 oz fresh mozzarella ciliegini (cheese balls), drained, halved
  • 3 green onions with tops, sliced (about 1/2 cup)
  • 1/2 cup sliced pimiento-stuffed green olives
  • 1 cup zesty Italian dressing
  • 1/4 cup shredded Parmesan cheese

Steps

  • 1
    Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  • 2
    In 3- or 4-quart clear bowl, layer 4 cups pasta, 1 tablespoon of the seasoning, the red bell pepper, tomatoes, green bell pepper, remaining pasta, remaining 1 tablespoon seasoning, the pepperoni, mozzarella, onions and olives.
  • 3
    Pour dressing over salad; sprinkle with Parmesan cheese. Refrigerate 2 hours. Stir just before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Can't find fresh mozzarella ciliegini (cheese balls)? Use sliced mozzarella sticks instead.
  • tip 2
    One teaspoon Italian seasoning can be used in place of the 2 tablespoons salad supreme seasoning.

Nutrition

420 Calories, 18g Total Fat, 16g Protein, 46g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
1200mg
50%
Potassium
210mg
6%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
14%
Sugars
6g
Protein
16g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
50%
50%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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