Pizza Pasta Salad

Photo: Ryan Benyi; Styling: Lynn Miller
Use fresh basil and oregano from your herb garden along with sun-dried tomatoes, mozzarella, and pepperoni to create a pasta salad that's full of pizza flavors.

 

Yield:

Serves 8

Recipe Time

Prep: 15 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 448
Fat 21 g
Satfat 7 g
Protein 16 g
Carbohydrate 47 g
Fiber 2 g
Cholesterol 37 mg
Sodium 667 mg

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

Preparation

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.)

2. 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.

Note:

May 2010