Makeover Pizza Pasta Salad

Total Time

Prep: 20 min. + chilling


7 servings

Updated: Oct. 14, 2022
This remake of a recipe cuts the fat in half, reduced the calories and cholesterol by a third and reduce the sodium by a fifth. Yet there's still plenty of flavor in this dish to please your family's palate.—Taste of Home Test Kitchen, Greendale, Wisconsin


  • 8 ounces uncooked spiral pasta
  • 1/2 teaspoon cornstarch
  • 1/3 cup water
  • 1/4 cup Parmesan cheese
  • 1/2 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1-1/2 cups halved cherry tomatoes
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/2 cup sliced green onions
  • 1/2 cup sliced turkey pepperoni (about 1-1/2 ounces)


  1. Cook pasta according to package directions. In a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in the Parmesan cheese, vinegar, oil, oregano, salt, garlic powder and pepper. Drain pasta; rinse in cold water
  2. In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts

1 cup: 255 calories, 11g fat (5g saturated fat), 26mg cholesterol, 403mg sodium, 25g carbohydrate (0 sugars, 2g fiber), 14g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.