Pizzeria Salad Recipes

PIZZA SALAD

Pizza Salad image

A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties-the wonderful zesty flavor really complements a barbecue! -Debbie Terenzini-Wilkerson, Lusby, Maryland

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 pound spiral macaroni, cooked and drained
3 medium tomatoes, diced and seeded
16 ounces cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 ounces sliced pepperoni
3/4 cup canola oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Croutons, optional

Steps:

In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.

Nutrition Facts : Calories 362 calories, Fat 24g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 489mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

PIZZA SALAD I

Pizza Salad I image

If you love the taste of pizza but don't want the calories of a deep dish crust, try this pizza salad!

Provided by Patrick

Categories Salad

Time 15m

Yield 6

Number Of Ingredients 15

Ingredients

1 head iceberg lettuce, torn into bite-sized pieces
½ pound salami, cut into strips
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 tomato, chopped
½ cup pitted black olives, halved
1 tablespoon chopped fresh chives
1 (8 ounce) can tomato sauce
½ cup vegetable oil
¼ cup white wine vinegar
1 teaspoon white sugar
1 teaspoon salt
¼ teaspoon garlic powder
1 teaspoon dried oregano
⅛ teaspoon ground black pepper

Steps:

In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine.
Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 9.4 g, Cholesterol 69.7 mg, Fat 40.5 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 12.5 g, Sodium 1691.8 mg, Sugar 4.7 g

PIZZA PARLOR SALAD

Pizza Parlor Salad image

Provided by Molly Yeh

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

Two 15-ounce cans chickpeas, rinsed and patted very dry
2 tablespoons olive oil
3/4 teaspoon kosher salt
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sugar
Freshly ground black pepper
6 tablespoons olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sugar
Kosher salt and freshly ground black pepper
18 ounces romaine
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 cup pitted black olives
4 ounces chopped salami
3 ounces shredded mozzarella
Freshly ground black pepper

Steps:

For the crispy ranch chickpeas: Preheat the oven to 350 degrees F.
Toss the chickpeas with the olive oil and salt and spread out on a rimmed baking sheet. Bake, tossing once halfway, until lightly browned and crisp on the outside, 45 to 50 minutes.
While the chickpeas are baking, combine the parsley, garlic powder, onion powder, basil, thyme, sugar and a few turns of pepper in a small bowl.
While the chickpeas are still warm, toss with the seasoning. Taste and adjust as desired. They will continue to crisp as they cool. Set aside 3/4 cup for the salad (reserve the rest for another use).
For the dressing: Put the oil, vinegar, oregano, sugar and some salt and pepper in a jar with a lid, secure the lid and shake to combine.
For the pizza parlor salad: Add the romaine lettuce to a large bowl. Top with the cherry tomatoes, red onion, black olives, salami, mozzarella, 3/4 cup of the crispy ranch chickpeas and some black pepper. Serve with the dressing on the side.

PEPPERONI PIZZA SALAD

Pepperoni Pizza Salad image

I like to serve this refreshing salad during the summer when my family craves pizza but I don't want to heat up the house by turning on the oven. It's so popular at potlucks that I always bring home an empty bowl. -Cathy Riebschlager, Hordville, Nebraska

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 13

Ingredients

10 plum tomatoes, chopped
3 medium green pepper, cut into 1-inch pieces
2 cups shredded part-skim mozzarella cheese
1 package (3-1/2 ounces) sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped onion
1/3 cup tomato juice
1/4 cup red wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
3/4 cup salad croutons

Steps:

In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper. , Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons.

Nutrition Facts : Calories 144 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

PIZZA PASTA SALAD

Pizza Pasta Salad image

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package Rotini pasta (cooked and drained)
3/4 cup grated Parmesan cheese
1/2 cup Mozzarella cheese (cubed)
1/2 cup sharp cheddar cheese (cubed)
3/4 cup cherry tomatoes (halved)
1/2 cup mini pepperoni slices
1 (2.25 ounce) can sliced olives (drained)
1 green bell pepper (diced)
1/2 teaspoon pizza seasoning
3/4 cup olive oil
1/2 cup red wine vinegar
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon salt

Steps:

In a large bowl, combine your pasta, Parmesan cheese, Mozzarella cheese, sharp cheddar cheese, cherry tomatoes, pepperoni slices, sliced olives, green pepper, and pizza seasoning.
In a smaller separate bowl, make your dressing by combining your olive oil, red wine vinegar, oregano, garlic powder, and salt. Mix until well combined.
Pour the dressing mixture over the pasta salad, and let refrigerate for about an hour.
Serve cold.

Nutrition Facts : Servingsize 1 serving, Calories 3770 kcal, Fat 235 g, SaturatedFat 52 g, Cholesterol 132 mg, Sodium 4262 mg, Carbohydrate 302 g, Sugar 27 g, Protein 120 mg

PIZZA SALAD

Pizza Salad image

Make and share this Pizza Salad recipe from Food.com.

Provided by Nancy Sneed

Categories European

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 (16 ounce) package shell macaroni
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 large tomatoes, chopped
4 -6 green onions, sliced
1 (4 ounce) can sliced mushrooms
1 (2 1/4 ounce) can ripe olives, drained and sliced
2 1/2 ounces sliced pepperoni
2 cloves garlic, minced
1 teaspoon dried oregano (I used pizza seasoning)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) bottle Italian salad dressing
1 (4 ounce) cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Steps:

Cook shells; drain and cool.
Add next 7 ingredients and toss.
Add garlic, oregano, salt and pepper; toss.
Refrigerate.
Just before serving, add dressing and chesses; toss.

Nutrition Facts : Calories 192.9, Fat 11.2, SaturatedFat 3.4, Cholesterol 15.1, Sodium 637.9, Carbohydrate 17.1, Fiber 1.8, Sugar 3.3, Protein 6.7

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