Recipe Background
Okay, show of hands: who's ever felt so stressed about an upcoming party or potluck they seriously debated just bringing a bunch of pizzas? Most of us, right? Well, Potluck Pizza Pasta both cuts down the stress and gets to the heart of delicious pizza flavors! The mix of juicy tomatoes, fresh and fragrant basil, and spicy, savory pepperoni on a bed of bouncy pasta captures that essential pizza-ness (which should be a word unto itself) but since it's ready in under an hour, you don't need to tear your hair out making something elaborate. Instead, you can just make Potluck Pizza Pasta and watch the smiles grow on everyone's faces!
Okay, show of hands: who's ever felt so stressed about an upcoming party or potluck they seriously debated just bringing a bunch of pizzas? Most of us, right? Well, Potluck Pizza Pasta both cuts down the stress and gets to the heart of delicious pizza flavors! The mix of juicy tomatoes, fresh and fragrant basil, and spicy, savory pepperoni on a bed of bouncy pasta captures that essential pizza-ness (which should be a word unto itself) but since it's ready in under an hour, you don't need to tear your hair out making something elaborate. Instead, you can just make Potluck Pizza Pasta and watch the smiles grow on everyone's faces!
Ingredients
For the dressing:
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 3 cloves garlic minced
- 1 1/2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
For the pasta salad:
- 1 pound dry rotini pasta
- 1 cup pepperoni sliced in half
- 1 1/2 cups cherry tomatoes halved or quartered
- 1 green bell pepper chopped
- 1/2 red onion thinly sliced
- 1 (6-ounce) can sliced black olives drained
- 8 ounces mozzarella pearls or cubed fresh mozzarella
- 1/4 cup fresh basil thinly sliced
- parmesan optional, to taste, grated
Directions
- In a bowl, whisk the olive oil, the red wine vinegar, the garlic, the Italian seasoning, the salt, the pepper, and the red pepper flakes together.
- Cover the bowl and store it in the fridge while prepping the salad.
- Cook the pasta to al dente according to the package directions.
- Drain the pasta and rinse it under cool water.
- Set the pasta aside to cool completely.
- In a large bowl, add the cooled pasta, the pepperoni, the tomatoes, the bell pepper, the red onion, the olives, the mozzarella, and the basil.
- Pour the preferred amount of the dressing over the salad mixture and toss until it is completely coated.
- Cover the salad and let it chill in the fridge for at least 30 minutes and up to 1 hour.
- Sprinkle the parmesan over the salad.
- Serve immediately.
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