Pizza Pasta Salad
Created by Kana Kahuna on June 27, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 12m
- Recipe #32786
Ingredients
- 8 ounces cooked pasta (tri-color rotini)
- 2 to 4 ounces pepperoni (mini-Hormel turkey)
- 2 to 3 ounces Parmesan cheese, shredded
- 2 to 3 ounces mozzarella cheese (chopped fresh or low moisture, shredded)
- 1/2 onion, diced (medium Maui onion)
- 2 tablespoons black olives, sliced
- 2 to 3 pepperoncini peppers (sliced)
- 1 jar (5 ounce) marinated artichoke hearts (drained & chopped)
- 2 to 3 dashes dried minced garlic
- 2 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons olive oil (EV Olive Oil)
- 1 tablespoon red wine vinegar
- Salt & pepper, to taste
How to Make
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Step 1: Cook pasta and drain in salted water, do not use oil, it's AOK to overcook it by a couple of minutes, we're looking for a softer pasta than al dente' DO NOT COLD RINSE ! Let it cool down naturally in the colander, giving it an occasional stir.
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Step 2: Combine the minced Garlic and Herbs with the vinegar and oil for even distribution, and the fact that herbs without oil taste like AstroTurf
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Step 3: Mix it all together and chill in fridge for a couple of hours
Nutritional Facts
- Serving Size: 1 (243.8 g)
- Calories 370.5
- Total Fat - 22.7 g
- Saturated Fat - 7.7 g
- Cholesterol - 63.9 mg
- Sodium - 743.7 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 3.9 g
- Sugars - 3.9 g
- Protein - 18.3 g
- Calcium - 307 mg
- Iron - 2.3 mg
- Vitamin C - 81.8 mg
- Thiamin - 0.3 mg