SUPREME PIZZA PASTA SALAD (adapted from Rachael Ray)
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2 plum tomatoes, seeded and chopped
1/2 medium red or sweet onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
40 pieces pepperoni, roughly chopped
8 oz. mozzarella cheese, small diced
20 leaves fresh basil, torn or thinly sliced
1 pound pasta, cooked to al dente and cooled under cold water, then drained
1 teaspoon garlic salt
1 teaspoon Italian dried seasoning
1 rounded tablespoon tomato paste
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
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 bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad.
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I linked up my blog post about my current breakfast. A link back to The Cooks Next Door will come this evening when I'm not at work and have access to my server at home.ReplyDelete
Have a great weekend!
I just made this pasta salad for lunch and it was delicious. I used cherry tomatoes and turkey pepperoni based on what I had on hand. Thanks for the recipe!ReplyDelete