Pizza Pasta Salad
By MJH
Rate this recipe
4.5/5
(24 Votes)
Ingredients
- Salt and pepper
- 1 pound short pasta such as bow ties, shells or penne
- 1/4 cup extra-virgin olive oil
- 1/3 cup rice vinegar
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 3/4 cup sliced marinated artichoke hearts
- 8 ounces bocconcini (small fresh mozzarella nuggets), halved (about 18 pieces)
- 4 ounces pepperoni or salami, diced
- 1/2 cup shredded fresh basil leaves
- 2 tablespoons chopped fresh oregano
Details
Adapted from myrecipes.com
Preparation
Step 1
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente, about 8 minutes.
Drain well and spread on an oiled baking sheet to cool. (Don't worry if pasta sticks together. It will come apart when mixed with oil.)
Transfer cooled pasta to a large bowl and stir in oil.
Add vinegar, sun-dried tomatoes, artichoke hearts, bocconcini, pepperoni, basil and oregano.
Toss well and season with salt and pepper.
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