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Pizza Pasta Salad

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 15 mins
Cook time 8 mins
Yield Serves 8
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. 

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

Nutrition Information

  • calories 448
  • fat 21 g
  • satfat 7 g
  • protein 16 g
  • carbohydrate 47 g
  • fiber 2 g
  • cholesterol 37 mg
  • sodium 667 mg

How to Make It

  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.