Pizza Pasta Salad at home
- Yield 6
- Prep 18 minutes
- Cook 12 minutes
- Total 30 minutes
Pizza Pasta Salad at home is a salad recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound uncooked pasta (I used farfalle)
- 8 ounces mozzarella, diced
- 1 cup diced roma tomatoes
- 4-6 cups chopped pizza toppings (I used pepperoni, black olives, and sliced red onions)
- 1 batch Garlic-Oregano Vinaigrette (see below)
- optional toppings: freshly-grated Parmesan cheese, crushed red pepper flakes
- 1/3 cup extra-virgin olive oil
- 1/4 cup white wine vinegar (or red wine vinegar)
- 3 garlic cloves, peeled and pressed (or minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly-cracked black pepper
Method
Leave the pasta in a large stockpot of generously-salted water al dente according to package directions. Tip off pasta and rinse under cold water for about 20-30 seconds until no longer hot. Tip off completely.
In a large bowl, combine the cooled pasta, mozzarella, tomatoes, and pizza toppings. Spoon the vinaigrette on top, then toss to combine. Finish with your desired toppings.
Plate while it is hot, or cover and refrigerate for up to 3 days.
Beat all ingredients together until combined
