PIZZA PASTA SALAD
1 pound rotini pasta (cooked, drained, and rinsed with cold water)
3 medium tomatoes (seeded and diced) (or whole cherry or grape tomatoes as desired)
1/4 pound brick cheddar cheese (cubed)
1/4 pound brick Monterey Jack cheese (cubed)
3 green onions, whites and greens, (sliced)
3-4 ounces sliced pepperoni
Black or green olives (sliced), optional
Green pepper (diced), optional
(Basically whatever you like on a pizza or salad you can add it…artichokes, banana
pepper rings, capers, etc. – I change it up depending what is on hand at the time.)
2/3 cup extra virgin olive oil
½ cup red wine vinegar
2 teaspoons dried oregano
½ to 1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon pepper
2/3 cap grated Parmesan Cheese (fresh is better but the green tube works also)
Put the first ingredients in a very large bowl. A very large bowl.
Mix the dressing in a small bowl or glass measuring cup (easier to pour when you are finished) and whisk it until it becomes thicker and creamier.
Pour dressing over Pasta ingredients and mix well. Cover.
Refrigerate for several hours if you want to serve cold. We also like it just room temperature. We even warm it for 30 seconds in the microwave until the cheese just starts to ooze and serve it that way at times. It packs well for picnics.
Often, I sprinkle large Caesar Cut Croutons from Marzetti on the top before serving as the crunch is a nice addition. (Don’t do it earlier or they will get soggy.) At home we serve them on the side and each one can add them or not.