Supreme Pizza pasta salad

On the menu tonight is Supreme Pizza Pasta Salad. Really, Kitchen Witch, another pasta salad? Yes! Indeed yes another pasta salad. Pasta salad is so versatile. Its perfect for summer time eating what better way to use summers fresh produce in its finest forms?

This pasta salad has a tomato dressing, pepperoni, red and green bell peppers, mushrooms, onions and cheese, both mozzarella pearls and asiago cheeses. Its literally a supreme pizza in a bowl. Feel free to customize the toppings to what your family enjoys.

I found fresh mozzarella pearls (very small balls, 1/4 inch!) in the deli case of my grocery store. If you can find them they are worth the cost; sweet, creamy, delicious nuggets of cheesy goodness that are perfect size for pasta salads. If you find them I highly recommend trying them.

Supreme Pizza Pasta Salad
serves 4
3/4 lb pasta, spirals
3 roma tomatoes
1 green pepper diced
1/2 red bell pepper diced
3 green onions sliced thin
1 clove garlic
1 sprig oregano minced
2 T red wine vinegar
3 T olive oil
Salt & pepper
20 pepperoni slices
6 baby portabello mushrooms
1/2 c mozzarella pearls
1/4 c fresh grated asiago or Parmesan cheese

2 T olive oil for sautee

Cook pasta in salted water until al dente, about 7-8 minutes.

While pasta is cooking put the tomatoes and garlic in a blender or food processor and process until smooth.

In a large bowl mix the oregano, vinegar, 1/2 t kosher salt & fresh ground pepper. Whisk in 3 T olive oil to make a thick dressing. Add the pureed tomatoes and garlic. Whisk to incorporate well. Reserve 3/4 c of this dressing for the pasta.

Dice bell peppers and slice green onion. In a preheated skillet add 2-3t olive oil and the peppers & onions. Cook about 5 min over medium high heat or until they are softened slightly and start to take on a bit of color. Add to the bowl with the tomato dressing. Stir.

Quarter mushrooms and sauté them in 2T olive oil until golden browned on all sides. Remove and let cool.

Once pasta is cooked drain well. Pour cooked pasta onto a sheet pan and pour the reserved tomato dressing on top, tossing to evenly coat pasta. Allow to cool to room temperature, about 30 minutes. Cool cooked mushrooms with pasta also.



Cook pepperoni in the same skillet about 2 minutes on each side or until it crisps and has rendered out a lot of the fat. Drain pepperoni, crumble once cooled.

Once pasta and mushrooms are cooled prepare salad. Add the mozzarella pearls to the pepper/tomato mixture, topping with the pasta and mushrooms. Add grated asiago cheese and toss well to coat evenly with dressing and veggies. Enjoy at room temperature for fullest flavor.



Nutrition Facts provided by Spark People Recipe Calculator
4 Servings
Amount Per Serving
Calories 622.7
Total Fat 34.1 g
Saturated Fat 9.7 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 18.3 g
Cholesterol 45.7 mg
Sodium 1,223.1 mg
Potassium 375.6 mg
Total Carbohydrate 60.7 g
Dietary Fiber 4.5 g
Sugars 3.1 g
Protein 21.5 g