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a plain bowl of fusilli lightly coated in red tomato vinaigrette with quartered pepperoni slices, white mozzarella cubes, diced green bell pepper, red tomato halves and black olive rings
Rachel Kim

Pizza Pasta Salad

A little tomato paste in the vinaigrette gives this cold pizza pasta salad a sauce-like flavor without a heavy coating of bottled dressing. Whisk it smooth before adding the oil. Pepperoni, mozzarella and green pepper carry the rest of the pizza association, while fusilli catches the red dressing in its spirals. Let the pasta cool before adding the cheese cubes, then toss once more just before serving so the tomato dressing reaches the bottom of the bowl.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry fusilli
  • 1 tbsp fine salt for pasta water
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp fine salt for dressing
  • 1/4 tsp black pepper
  • 4 oz pepperoni slices quartered
  • 6 oz low-moisture mozzarella cut into small cubes
  • 1 green bell pepper finely diced
  • 1 cup halved cherry tomatoes
  • 1/3 cup sliced black olives drained

Method
 

  1. Boil fusilli in water with the tablespoon salt until fully tender. Drain, rinse briefly under cool water and drain thoroughly.
  2. Whisk vinegar, tomato paste, oregano, garlic powder, dressing salt and pepper until smooth, then gradually whisk in olive oil.
  3. Fold pasta, quartered pepperoni, mozzarella, bell pepper, tomatoes and olives through the dressing.
  4. Serve cool, or cover and refrigerate promptly for at least 30 minutes.
  5. Toss thoroughly before serving and refrigerate leftovers within 2 hours.