Pizza Pasta Salad Ingredients
- 1 pound uncooked pasta (farfalle)
- 8 ounces mozzarella, diced
- 1 cup diced roma tomatoes
- 4-6 cups chopped pizza toppings (pepperoni, sliced red onion)
- 1 batch Garlic- Oregano Vinaigrette
- Optional: freshly-grated Parmesan cheese, crushed red pepper flakes
- 1/3 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 3 garlic cloves, peeled and pressed (or minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly-cracked black pepper
Cook the pasta in a large stockpot of generously salted water al dente according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Drain completely.
In a large bowl, combine cooled pasta, mozzarella, tomatoes, and pizza toppings. Drizzle the vinaigrette on top, then toss to combine. Garnish with your desired toppings.
Serve immediately, or cover and refrigerate for up to 3 days.
Enjoy!
