Since it's two days I'll probably clean on Sunday and be a hoor Saturday.
I have CIC, SRC, and GYCO to finish up this weekend and post next week. I'm also thinking of the #SundaySupper for next weekend and the weekend after. Life as a food blogger is never dull, that's for sure.
On the way home from work he usually asks what's for dinner. When I told him Pizza Pasta Salad, he was a bit confused. Didn't quite understand the concept. Most of the recipes I have seen didn't really a good pizza tasting dressing on it. I don't know about you, but I don't really associate a vinegar-y flavor with pizza. No offense to those other recipes on those other sites.
Since S isn't a huge fan of vinegar. I knew that if I wanted to make this salad, the key was in the dressing. And, it worked! This salad, tastes like pizza. Of course, having Penzeys Pizza Spice doesn't hurt. I think I could honestly spend my entire paycheck there at least once a month. But then again, S might leave me because I've added more to the pantry that is now jam packed. LOL I am seriously trying to downsize it. There's so much baking stuff still in boxes. It's sad.
*sigh*
That just means I need to get my butt into the kitchen and start creating...PRONTO!
Okay. A word on pepperoni. I like the turkey pepperoni actually better than the regular stuff. It's spicier. I LIKE that about my pepperoni. I may actually buy a package of the regular sized turkey to make pepperoni chips out of. So, when I saw these minis, I knew they would be perfect for this salad. This married with fresh mozzarella pearls, made for yummy pizza goodness in a salad.
I didn't take pictures. You just toss it all in a bowl. That's not a very interesting, photographic subject matter. Though I did use an empty water bottle to mix my dressing. Yes, I know I said bowl in the directions, but I used a water bottle. I was going to use my salad dressing shaker bottle, but it's still full of tarragon goodness from the Nicoise Shrimp Salad. Yup. That's later. It was a salad week this week.
Enjoy!
Pizza Pasta Salad
Ingredients
- 4 cups pasta, cooked
- 4 ounces turkey pepperoni minis (Hormel)
- 2 cups bell pepper, thinly sliced
- 1 cup red onion, thinly sliced
- 1/4 cup kalamata olives, chopped
- 6 ounces fresh mozzarella pearls
- 1/4 cup mild pepper rings, chopped (Vlassic)
- 1 cup green beans, steamed and chopped
- 28 ounces canned tomatoes, drained
- 2 cups mushrooms, sliced
- 1 tablespoon tomato paste
- 2 tablespoons fat free Italian dressing (Kraft)
- 2 tablespoons pizza seasoning (Penzeys)
- Cook pasta according to package directions omitting salt and fat. Cool to room temperature.
- Drain one can of tomatoes and reserve tomato juice.
- Combine first 10 ingredients (pasta through mushrooms) in a large mixing bowl and toss with 1 tablespoon pizza seasoning.
- Combine reserved tomato juice, remaining tablespoon pizza seasoning, tomato paste, and Italian dressing in a small mixing bowl.
- Pour dressing over pasta mixture and toss well to coat. Serve with crusty Italian or ciabatta bread.
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