Yield: 6-8 servings
Pizza Pasta Salad
This Pizza Pasta Salad recipe is quick and easy to make, it’s tossed with a simple Italian vinaigrette, and you can customize it with all of your favorite pizza toppings!
Total Time: 30 mins
Prep Time: 18 mins
Cook Time: 12 mins
Ingredients:
Pizza Pasta Salad Ingredients:
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
Garlic-Oregano Vinaigrette:
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
Directions:
To Make The Pizza Pasta Salad:
Cook the pasta in a large stockpot of generously-salted water al dente according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Drain completely.
In a large bowl, combine the cooled pasta, mozzarella, tomatoes, and pizza toppings. Drizzle the vinaigrette on top, then toss to combine. Garnish with your desired toppings.
Serve immediately, or cover and refrigerate for up to 3 days.
To Make The Garlic-Oregano Vinaigrette:
Whisk all ingredients together until combined
Pizza Pasta Salad | Gimme Some Oven
[size]
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Pizza Pasta Salad
This Pizza Pasta Salad recipe is quick and easy to make, it’s tossed with a simple Italian vinaigrette, and you can customize it with all of your favorite pizza toppings!
Total Time: 30 mins
Prep Time: 18 mins
Cook Time: 12 mins
Ingredients:
Pizza Pasta Salad Ingredients:
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
Garlic-Oregano Vinaigrette:
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
Directions:
To Make The Pizza Pasta Salad:
Cook the pasta in a large stockpot of generously-salted water al dente according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Drain completely.
In a large bowl, combine the cooled pasta, mozzarella, tomatoes, and pizza toppings. Drizzle the vinaigrette on top, then toss to combine. Garnish with your desired toppings.
Serve immediately, or cover and refrigerate for up to 3 days.
To Make The Garlic-Oregano Vinaigrette:
Whisk all ingredients together until combined
Pizza Pasta Salad | Gimme Some Oven
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