Recipes

Supreme Pizza Pasta Salad

Pasta 

• Servings: 8 as a side salad
• 2 plum tomatoes, seeded and chopped
• ½ medium red onion, chopped
• 8 fresh white button mushrooms, sliced
• 1 can of pitted black olives
• 1 small green bell pepper, seeded and chopped
• Pepperoni or to make it healthier I use Hormel turkey pepperoni
• 1 lb ball fresh mozzarella diced (I just use the small balls and cut them in half)
• 20 leaves fresh basil, torn or thinly sliced
• 1lb wagon wheel pasta, cooked to al dente and cooled under cold water, then drained
• Dressing:
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano leaves or Italian dried seasoning
• 1 rounded tablespoon tomato paste
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• Freshly ground black pepper

Combine tomatoes, onion, mushrooms, olives, peppers, pepperoni, mozzarella, basil, and pasta in a big bowl.

Whisk garlic salt, oregano or Italian seasoning, tomato paste, and vinegar together.

Stream in extra-virgin olive oil while continuing to whisk dressing.

When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowls, then toss salad to coat evenly.

I came across this recipe when looking for something to make for a bbq and this Rachel Ray recipe fit the bill. I made some adjustments and found it to be a perfect alternative to a traditional pasta salad recipe during the summer. Leftovers work great as a lunch time meal during the work week.

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Author: Rachel Ray