Pizza Pasta Salad
Total Time
30 minutes
Prep Time
18 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6-8 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
- 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
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
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.
Step 3
Serve immediately, or cover and refrigerate for up to 3 days.
Step 4
To Make The Garlic-Oregano Vinaigrette:
Step 5
Whisk all ingredients together until combined.
Step 6
Save recipe for the next time?
Chef's notes
The ingredients in this recipe are customizable with your favorite toppings.
Perfect for end-of-summer picnics or back-to-school potlucks.
