Pizza Pasta Salad
Ingredients
The salad
-
1
pound
uncooked pasta (farfalle)
-
8
ounces
mozzarella, diced
-
1
cup
diced roma tomatoes
-
4–6
cups
chopped pizza toppings (pepperoni, black olives, red onions)
The vinaigrette
-
⅓
cup
extra-virgin olive oil
-
¼
cup
white wine vinegar (or red wine vinegar)
-
3
cloves
garlic, peeled and pressed
-
½
teaspoon
dried oregano
-
½
teaspoon
Kosher salt
-
½
teaspoon
freshly-cracked black pepper
Optional toppings
-
to taste
freshly-grated Parmesan cheese
-
to taste
crushed red pepper flakes
Instructions
- Cook the pasta in salted water until al dente, then drain and rinse with cold water.
- In a large bowl, combine the cooled pasta, mozzarella, tomatoes, and pizza toppings.
- Drizzle the vinaigrette over the salad and toss to combine.
- Garnish with optional toppings if desired.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
18g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
30mg
You might also like