Pizza Pasta Salad

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Gimme some Oven

Total Time

30 minutes

Prep Time

18 minutes

Cook Time

12 minutes

Rating

(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

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Preparation

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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.

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.

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Skill Level

other

Pizza Pasta Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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