Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Pepperoni Pizza Salad




Source of Recipe


Pasta Salads/Barbara Lauterbach


List of Ingredients




Pepperoni Pizza Salad
8 ounces ditalini or other small, tubular pasta
3 tablespoons red wine vinegar
Salt and black pepper
1 teaspoon anchovy paste (optional but recommended for subtle flavor)
1 clove garlic, minced
2 teaspoons dried oregano, crumbled
1/3 cup extra-virgin olive oil
4 ounces pepperoni sausage, cut into 1/4-inch slices, then quartered
1/2 cup green bell pepper, seeded, ribs removed and chopped
2 ripe tomatoes, peeled and cut into bite-sized chunks
1 cup fresh white mushrooms, thinly sliced
1/2 cup pitted black olives, thinly sliced
8 ounces mozzarella, shredded



Recipe



Cook pasta al dente, according to package directions. Drain into colander and rinse briefly under cold running water. Shake colander gently to drain completely. Set aside.

To make dressing, in small bowl, whisk together the vinegar and salt and pepper to taste. Whisk in anchovy paste, if using, garlic and oregano. Slowly whisk in the olive oil until an emulsion forms.

Place pasta, pepperoni, bell pepper, tomatoes, mushrooms, olives and mozzarella in large serving bowl. Toss together gently. Pour dressing over mixture and toss again, gently but thoroughly. Serve immediately, or cover and refrigerate up to 8 hours.