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Antilope
December 31st, 2011, 03:33 PM
Pepperoni Pizza Pasta Salad

Salad:

10 ounces uncooked fusilli or rotini, cooked and drained (5 cups cooked)
1 cup sliced pepperoni, cut into halves
6 ounces fresh (whole milk) mozzarella, diced
1/2 small red or yellow bell pepper, cut into small strips
1/4 cup shredded Parmesan cheese
4 medium roma tomatoes, chopped
3 green onions, sliced
2 tablespoons chopped fresh basil
1/2 teaspoon dry marjoram leaves

Dressing:

1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Cook pasta according to package directions; rinse in cold water and drain well.

In large bowl, combine pasta, pepperoni, cheeses, bell pepper, tomatoes, onions, basil and marjoram; toss to mix. Set aside.

In small bowl, blend olive oil, vinegar, garlic, salt and pepper flakes. Pour over pasta mixture; toss to coat.

Cover and refrigerate until serving time. Best served at room temperature.

Makes 10 to 12 servings.

Source: Lexington, KY Herald-Leader newspaper, Jul 2005