Want a dinner that feels like a treat but costs less than a takeout pizza? I’m right there with you. This Pizza Pasta Salad is my secret weapon for those crazy nights, joining the ranks of other easy foil-packet dinners like shrimp scampi that make weeknights a breeze.
It’s a complete meal in one bowl. You get the cozy comfort of pasta, the fun flavor of pizza, and the fresh crunch of a salad. Best of all, it’s packed with kid favorites like mini pepperoni and mozzarella cheese.
You don’t need expensive ingredients to eat well. This recipe proves it. Let’s make a dinner that’s smart, fast, and kind to your wallet.
Recipe Overview
Here’s the quick snapshot of what we’re making. It’s as simple as it sounds.
- Cuisine: Italian-American Fusion
- Category: Quick Dinner, Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4-6
Why This Recipe Saves You Money
I built this recipe to be budget-friendly from the ground up. Every choice has a purpose.
First, it uses inexpensive short pasta like rotini or penne. These shapes are almost always affordable. The “pizza” flavor comes from basic pizza sauce, which is cheaper than fancy marinara.
Using mini pepperoni gives you more pieces per ounce. This means you can use less but still get that flavor in every bite. The mozzarella is a simple block you cube yourself, which costs far less than pre-shredded bags.
Finally, we bulk it out with fresh veggies like bell pepper and red onion. A little goes a long way for color and crunch. This stretches the more costly ingredients further.
My Tips for Smart Shopping on a Budget
I’ve learned a few tricks over the years. They make a huge difference in my grocery bill.
Pizza Pasta Salad Quick Weeknight Dinners Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Pizza Pasta Salad Quick Weeknight Dinners Recipe!
Nutrition Information
Buy your mozzarella in block form. Shred or cube it yourself. You’ll get more cheese for your money compared to pre-shredded bags.
Look for pizza sauce in a can, not a jar. It’s often more economical. You can also use the leftover sauce from a larger can for another meal, like a hearty beef and bean taco soup.
Purchase mini pepperoni in the larger resealable bags. They keep well and are perfect for snacks or lunchbox ideas later in the week.
Choose in-season vegetables. A green bell pepper is usually cheaper than red or yellow. A small red onion adds a lot of punch without needing a lot.
The Budget-Friendly Ingredient List
Here’s everything you need. Check your pantry first—you might already have half of it.
- 1 pound short pasta (like rotini or penne)
- 1 (15-ounce) can pizza sauce
- 1 cup mini pepperoni
- 8 ounces block mozzarella cheese, cubed
- 1 medium green bell pepper, diced
- 1/2 a small red onion, finely diced
- 2-3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
How to Make It (Step-by-Step)
This comes together while the pasta cooks. It’s that fast.
- Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package directions until it’s al dente.
- While the pasta cooks, dice your bell pepper and red onion. Cube the block of mozzarella cheese.
- Drain the cooked pasta and rinse it briefly under cool water. This stops the cooking and cools it for the salad.
- In a large mixing bowl, combine the cooled pasta, pizza sauce, and olive oil. Stir until the pasta is evenly coated.
- Add the mini pepperoni, cubed mozzarella, diced vegetables, oregano, and garlic powder. Gently mix everything together.
- Taste the salad. Season with salt and black pepper as needed. Serve immediately, or chill for a colder pasta salad.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure nothing from this recipe goes to waste.
Leftover pizza sauce? Pour it into an ice cube tray and freeze. You’ll have perfect small portions for future quick dinners or homemade pizzas.
If you have extra bell pepper or onion, chop them up and freeze them on a tray. Once frozen, bag them. They’re ready to toss into soups, omelets, or stir-fries.
Extra mini pepperoni and mozzarella cubes are a lifesaver for lunches. Pack them with crackers for an easy, fun lunchbox addition the next day.
If the salad sits, the pasta might soak up the sauce. Just stir in a tiny splash of water or more olive oil to bring it back to life.
Nutrition Notes
This is a filling, balanced meal. Here’s a simple breakdown per serving.
- It provides a good mix of carbohydrates from the pasta and protein from the cheese and pepperoni.
- Using whole wheat pasta can boost the fiber content if you prefer.
- The vegetables add Vitamin C and other nutrients. You can always add more, like broccoli or cherry tomatoes.
- To lower the sodium, look for a lower-sodium pizza sauce and use less pepperoni.
Common Questions About This Recipe
Here are answers to the questions I get asked the most.
Can I make this ahead of time?
Absolutely. This dish is great for meal prep. Just keep it in a sealed container in the fridge for up to 3 days. The flavors actually get better as they sit.
What other toppings can I use?
Get creative with what you have. Sliced black olives, diced ham, or even canned chickpeas are great adds. Use this recipe as a flexible template for your fridge clean-out.
Is this salad served hot or cold?
It’s fantastic both ways! We like it slightly warm right after making it. It’s also delicious cold straight from the fridge, making it a perfect next-day lunch.
This pizza pasta salad is proof that a tight budget doesn’t mean boring meals. It’s hearty, full of flavor, and gets dinner on the table in no time, much like a comforting quick lasagna soup. I love how it makes everyone at my table happy without stressing my grocery budget.
It’s a recipe that works hard for you. It saves money, prevents waste, and even gives you great lunchbox ideas for the next day. That’s what I call a true weeknight win.
Let me know your own money-saving twists for this recipe in the comments below! Did you add a different veggie? Try a new cheese? Please leave a rating!
