There's nothing like a good, hearty pasta salad to feed a crowd!
My good friend, Liz, brought this salad to church awhile back.
It was so unique and flavorful compared to other pasta salads I've made.
We made it for our small group from church, and it passed with flying colors!
Try it the next time you need enough food for a small army!
Supreme Pizza Pasta Salad
(recipe courtesy of Rachael Ray)
2 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
1 stick pepperoni, casing removed and cut into a small dice
1 pound ball fresh mozzarella or fresh smoked mozzarella, diced
20 leaves fresh basil, torn or thinly sliced
1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained
1 teaspoon garlic salt
1 teaspoon dried oregano leaves or Italian dried seasoning
1 rounded tablespoon tomato paste
2 tablespoons red wine vinegar (eyeball it)
1/3 cup extra virgin olive oil (EVOO)
Freshly ground black pepper
Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl.
Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together in a small bowl. Stream in EVOO (eyeball it) while continuing to whisk dressing. When EVOO is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings to taste and serve salad. Leftovers make a great lunch or snack the next day!