Meat-Lover’s “Pizza” Pasta

Servings: 6-8



  • 1 lb Rotini or Fusilli Pasta, cooked and rinsed
  • 6 Strips Bacon, halved
  • 1 Cup Cherry or Grape Tomatoes, halved
  • ½ tsp Kosher Salt
  • ½ Cup Apple Cider Vinegar
  • ¼ Cup Honey
  • ¼ Cup Olive Oil
  • 2 TBSP Little Eataly Seasoning Blend (Divided)
  • 8 oz Mozzarella Pearls
  • 4 oz Pepperoni, halved


You can skip the bacon vinaigrette and add about 1 Cup Italian Dressing. In this case, you would just cook and crumble the bacon and toss with the Rotini. If the Italian dressing isn’t sweet, add 1 tsp sugar.

Meat-Lover’s “Pizza” Pasta

Notes* This is a super kid-friendly version of pasta salad, but you may add black olives, bell peppers and other vegetables.


Step 1:

In a skillet, render the fat from the bacon until bacon is crisp. Remove from skillet and set aside.

Step 2:

Add tomatoes and kosher salt to bacon drippings and cook over medium heat for 4-5 minutes or until they are slightly brown and tender. Remove and set aside.

Step 3:

Over medium heat, add Apple Cider Vinegar slowly to drippings while whisking.

Step 4:

Add honey and 1 TBSP Little Eataly and whisk as mixture bubbles for 2-3 minutes. Shut off heat and add 1⁄4 Cup Olive Oil while whisking.

Step 5:

Remove skillet from heat and allow to cool.

Step 6:

Meanwhile, toss pasta with 1 TBSP Little Eataly, mozzarella pearls, pepperoni, crumbled bacon and cooked tomatoes. Once dressing has slightly cooled, slowly add to pasta salad and toss well.

Step 7:

This pasta salad is best served at room temperature. If storing in fridge, be sure to pull out 30 minutes before serving.