Pizza Salad Akathe Worlds Best Pasta Salad Recipes

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PIZZA PASTA SALAD



Pizza Pasta Salad image

Pizza and pasta salad unite in this easy potluck-ready recipe that's ready in a flash and completely delicious.

Provided by By Corey Valley

Categories     Lunch

Time 1h20m

Yield 4

Number Of Ingredients 7

1 box Betty Crocker™ Suddenly Pasta Salad™ classic pasta salad mix
Water and oil called for on pasta salad box
20 pepperoni slices, cut in half
1/2 cup sliced ripe olives
1 cup cubed mozzarella cheese
1 cup cherry tomatoes, halved
2 or 3 fresh basil leaves

Steps:

  • Cook, drain and rinse pasta as directed on box.
  • Meanwhile, in large bowl, mix water, oil and contents of seasoning packet. Add pasta, pepperoni, ripe olives, cheese and tomatoes. Mix until well combined.
  • Refrigerate at least 1 hour before serving. Top with basil leaves just before serving.

Nutrition Facts : Calories 320, Carbohydrate 7 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g

SUPREME PIZZA PASTA SALAD



Supreme Pizza Pasta Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 8 servings as a side

Number Of Ingredients 14

2 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
1 stick pepperoni, casing removed and cut into a small dice
1 pound ball fresh mozzarella or fresh smoked mozzarella, diced
20 leaves fresh basil, torn or thinly sliced
1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained
1 teaspoon garlic salt
1 teaspoon dried oregano leaves or Italian dried seasoning
1 rounded tablespoon tomato paste
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Freshly ground black pepper

Steps:

  • Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!

RACHEL'S PIZZA PASTA SALAD



Rachel's Pizza Pasta Salad image

Great alternative to a greasy pizza!

Provided by Rachel Abraham

Categories     Salad     Pasta Salad     Tomato Pasta Salad Recipes

Time 48m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package tri-color rigatoni pasta
2 onions, diced
3 tomatoes, diced
12 ounces provolone cheese, cut into strips
2 green bell peppers, diced
1 (8 ounce) package sliced pepperoni
¼ cup sliced olives, or to taste
1 cup olive oil
½ cup vinegar
2 tablespoons grated Parmesan cheese
1 tablespoon white sugar
½ teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and let cool, about 10 minutes.
  • Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
  • Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.

Nutrition Facts : Calories 789.8 calories, Carbohydrate 53.5 g, Cholesterol 59.8 mg, Fat 52.5 g, Fiber 4.1 g, Protein 26.4 g, SaturatedFat 15.6 g, Sodium 922.5 mg, Sugar 7.9 g

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