Pizza Pasta Salad
An easy and tasty dish mixing pasta with classic pizza flavors, perfect for meals or parties.
Ingredients
- 1 pound uncooked pasta (farfalle works wonderfully)
- 8 ounces mozzarella cheese (diced)
- 1 cup diced roma tomatoes
- 4 to 6 cups chopped pizza toppings (pepperoni, black olives, sliced red onions)
- Garlic-Oregano Vinaigrette (recipe below)
- Optional toppings (freshly grated Parmesan cheese, crushed red pepper flakes)
- 1/3 cup extra-virgin olive oil
- 1/4 cup white or red wine vinegar
- 3 cloves garlic (peeled and minced or pressed)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Cook the pasta in a large pot of salted water until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, diced mozzarella, diced tomatoes, and chosen pizza toppings.
- In a separate bowl, whisk together olive oil, vinegar, garlic, oregano, salt, and pepper until well combined.
- Pour the vinaigrette over the pasta mixture and toss gently to coat everything.
- Sprinkle with Parmesan cheese and crushed red pepper flakes, if desired. Serve immediately or refrigerate for up to three days.
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Notes
Store in an airtight container in the refrigerator for up to three days.