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
Cost per Serving: $1.70
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 448
  • Fat: 21g
  • Saturated fat: 7g
  • Protein: 16g
  • Carbohydrate: 47g
  • Fiber: 2g
  • Cholesterol: 37mg
  • Sodium: 667mg

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. 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. 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.
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