Pizza Pasta Salad Quick Weeknight Dinners Recipe

Want a dinner that feels like a treat but costs less than a fast-food run? I’m right there with you. This Pizza Pasta Salad is my secret weapon for those crazy evenings, joining the ranks of other easy foil-packet dinners like shrimp scampi that make weeknights a breeze.

You don’t need expensive ingredients to eat well. This dish is a clever mashup of three kid favorites. It turns simple pantry staples into a meal everyone will ask for again.

It’s a complete, satisfying dinner in one bowl. Best of all, it comes together in about the time it takes to boil pasta. Let’s get into how this works.

Recipe Overview

Here’s the quick look at what you’re making. It’s as straightforward as it gets.

• Cuisine: Italian-American Fusion
• Category: Quick Dinner, Pasta Salad
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4-6

Why This Recipe Saves You Money

I built this recipe to be kind to your wallet. Every choice has a budget-friendly reason behind it.

First, it uses dried pasta, which is always cheaper than fresh. The sauce is a simple jarred pizza sauce, often less expensive than marinara. We stretch it with pasta water.

Using mini pepperoni gives you more pieces per ounce. You get that salty punch in every bite without needing a whole pile. The veggies are basic and flexible.

You can use what’s on sale. The whole meal is built on shelf-stable and affordable ingredients. This keeps your grocery bill predictable and low.

My Tips for Smart Shopping on a Budget

I’ve learned a few tricks over the years. They help me keep my cooking costs down without sacrificing flavor.

Buy your mozzarella cheese in a block and shred it yourself. Pre-shredded cheese costs more and has anti-caking agents. A block tastes better and melts more smoothly.

Look for store-brand pizza sauce. It’s usually identical to the name brands. Keep an eye on the unit price on the shelf tag to find the real deal.

Get your mini pepperoni from the bulk bin if your store has one. You can buy just what you need. Frozen bell peppers are a great backup if fresh ones are pricey.

The Budget-Friendly Ingredient List

Here’s everything you need. Check your pantry first—you might already have half of this.

• 1 pound (16 oz) short pasta like rotini or penne
• 1 (15 oz) jar of pizza sauce
• 1 cup (about 4 oz) of mini pepperoni
• 8 ounces of mozzarella cheese, cubed or shredded
• 1 bell pepper (any color), diced
• 1 small red onion, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Optional for serving: grated Parmesan, fresh basil

How to Make It (Step-by-Step)

Follow these simple steps. You’ll have dinner ready before you know it.

1. Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package directions for al dente.
2. While the pasta cooks, dice your bell pepper and red onion. Cube or shred your block of mozzarella cheese.
3. Right before draining the pasta, scoop out about 1 cup of the starchy pasta water. Set it aside. Then drain the pasta and return it to the warm pot.
4. Pour the entire jar of pizza sauce into the pot with the hot pasta. Add about 1/2 cup of the reserved pasta water. The starch will help the sauce cling beautifully.
5. Stir in the dried oregano, garlic powder, mini pepperoni, diced veggies, and mozzarella. Stir everything until the cheese starts to get a little melty.
6. If the mixture seems too thick, add a splash more pasta water. Taste and add salt and black pepper as needed. Serve it warm right from the pot.

How to Use Up Every Last Bit (No Waste!)

I hate throwing food away. Here’s how to make sure every bit of your ingredients gets used.

Leftover 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 future pasta dishes. They’d be perfect in a hearty beef and bean taco soup later in the week.

Have extra mini pepperoni? They are perfect for lunchbox ideas. Toss a handful into your child’s lunch with some crackers and cheese for a fun treat.

If you have leftover pizza sauce, freeze it in an ice cube tray. Once frozen, pop the cubes into a bag. You now have instant single-serving sauce for English muffin pizzas.

Nutrition Notes

This is a filling, balanced meal. Here’s a simple breakdown of what you’re getting.

• Good source of protein from the cheese and pepperoni.
• Provides energy from the pasta’s carbohydrates.
• Contains vitamins from the fresh vegetables.
• To boost fiber, you can use a whole wheat or legume-based pasta.
• For a lighter version, use less cheese and leaner turkey pepperoni.

Common Questions About This Recipe

Here are answers to the questions I get asked the most about this dish.

Can I make this ahead of time?

Absolutely. You can cook the pasta and mix everything except the cheese. Store it in the fridge. When ready, reheat it gently on the stove, then stir in the mozzarella. You might need a splash of water or milk to loosen it up.

What other toppings can I use?

Get creative with what you have. Sliced black olives, sautéed mushrooms, or diced ham all work well. This recipe is a fantastic clean-out-the-fridge meal. Use what your family likes.

Is this good for lunches?

It’s excellent! It tastes great cold or at room temperature. Pack it in a container for a next-day lunch. This makes it a brilliant make-ahead option for busy weeks.

So there you have it. A dinner that solves the “what’s for dinner” panic without causing budget stress. It’s fast, flexible, and full of the flavors we all love.

This kind of cooking is all about being smart with what you have. A few simple ingredients can become something really special, whether it’s this pasta salad, a quick lasagna soup, or any other quick weeknight solution. I hope this recipe becomes a regular in your rotation like it is in mine.

Let me know your own money-saving twists for this recipe in the comments below! Did you try a different veggie or cheese? Please leave a rating!