Supreme Pizza Pasta Salad
Why I Love This Recipe
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.
Ingredients You'll Need
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
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, 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.