Pepperoni Pizza Pasta Salad
This recipe is quick to prepare and
children love it
 |
| Pepperoni Pizza Pasta Salad |
Prep time: 15 minutes
Cook time: 10 minutes
8 ounces uncooked farfalle (bowtie)
pasta
1/4 cup prepared balsamic vinaigrette
2 tablespoons mayonnaise
1/4 teaspoon garlic salt
12 ounces mozzarella cheese, cut into
1/2-inch cubes (about 2 1/2 cups)
1 package (3 ounces) pepperoni slices
1 cup halved cherry tomatoes
3/4 cup whole ripe olives (half of a
6-ounce can)
1/4 cup chopped fresh parsley
Grated Parmesan cheese
Crushed red pepper
Cook pasta according to package
directions; rinse with cold water and drain thoroughly. In small bowl, whisk
together vinaigrette, mayonnaise and garlic salt until blended. In large bowl,
combine pasta, vinaigrette mixture, mozzarella cheese, pepperoni, tomatoes,
olives and parsley. To serve, sprinkle with Parmesan cheese and red pepper, as
desired. (Cover and refrigerate, if made ahead. To moisten salad before
serving, drizzle additional balsamic vinaigrette over top and toss lightly.)
Makes 6 servings (1 1/3 cups each)
Tips:
For pizza parlor flair, serve grated
Parmesan cheese and red pepper in small shaker jars. Allow guests to top their
own salads.
Recipe may be doubled to serve 12.
For an Italian flair, serve this salad
on red Hefty Elegantware.
