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{"id":103,"date":"2023-07-22T07:39:28","date_gmt":"2023-07-22T07:39:28","guid":{"rendered":"http:\/\/kumodesserts.com.au\/?p=103"},"modified":"2023-07-22T07:39:28","modified_gmt":"2023-07-22T07:39:28","slug":"pizza-pasta-salad","status":"publish","type":"post","link":"http:\/\/kumodesserts.com.au\/pizza-pasta-salad\/","title":{"rendered":"PIZZA PASTA SALAD"},"content":{"rendered":"

This is a bit similar to a standard Italian pasta salad; however, we’re calling it “Pizza Pasta Salad” because that’s how I use my pizza leftover toppings.<\/span>\u00a0Haha!<\/span>\u00a0When you purchase a jar of peppers, olives, or other toppings for pizza, there’s far too much for a single pizza. I make all the pizza toppings and a pasta salad the following day.<\/span>\u00a0The most appealing thing is the Pizza Pasta Salad is another fantastic “refrigerator salads” that hold up for days, and you can continue to eat all day!<\/span><\/p>\n

\n

WHAT’S IN PIZZA PASTA SALAD?<\/span><\/h3>\n

You can have whatever you want!<\/span>\u00a0Ha!<\/span>\u00a0This is the best part about this recipe.<\/span> I included pepperoni, mozzarella, black olives, black bell pepper, red onion, and banana bell peppers for my pasta pizza salad.<\/span> Other ingredients could be significant in my pasta salad.<\/span><\/p>\n

Bacon<\/span><\/p>\n

Grape tomatoes<\/span><\/p>\n

Jalapenos<\/span><\/p>\n

Spinach<\/span><\/p>\n

Green Olives<\/span><\/p>\n

Ham<\/span><\/p>\n

Salami<\/span><\/p>\n

Pesto<\/span><\/p>\n

Feta<\/span><\/p>\n

Fresh herbs (oregano, basil, parsley)<\/span><\/p>\n

Mushrooms (\u00a0marinated mushrooms\u00a0could be even better)<\/span><\/p>\n

Artichoke hearts<\/span><\/p>\n<\/div>\n

\n
\n

Pineapple is the only thing I would probably not include in my pasta with pizza salad.<\/span>\u00a0Although I am<\/em> an ardent pineapple pizza lover (sorry-not-sorry), I’m not convinced that it will be a hit for this salad.<\/span><\/p>\n

WHAT DRESS DO YOU WEAR?<\/span><\/h3>\n

Below is the recipe., I’ve included homemade Italian dressing made with chopped Parmesan cheese.<\/span>\u00a0If you want to cut corners and use a shop-bought sauce, I suggest an Italian dressing. Or Caesar dressing (non-creamy style) as well; if it does not have Parmesan already, I’d recommend adding some.<\/span>\u00a0The Parmesan cheese adds a lot of flavor to the pizza-inspired pasta salad.<\/span><\/p>\n

CAN I USE A DIFFERENT PASTA?<\/span><\/h3>\n

Absolutely!<\/span>\u00a0This recipe is infinitely adaptable.<\/span>\u00a0You can make it with any short pasta shape, such as bowtie, pasta, or shells.<\/span>\u00a0Although you can use long-shaped pasta such as spaghetti, this type of pasta tends to be challenging to mix chunky objects into (they tend to sink towards the side of the bowl’s bottom).<\/span>\u00a0This recipe will also work well using gluten-free pasta.<\/span><\/p>\n

\n
\n
\n

Homemade Italian Dressing<\/span><\/h3>\n

Half Cup\u00a0olive oil\u00a0($0.84)<\/span><\/p>\n

1\/4 cup red vinegar wine ($0.40)<\/span><\/p>\n

1 tsp Dijon mustard ($0.06)<\/span><\/p>\n

14 tsp\u00a0crushed garlic\u00a0($0.02)<\/span><\/p>\n

1 Tbsp\u00a0Italian seasoning\u00a0($0.30)<\/span><\/p>\n

1\/2 tsp salt ($0.02)<\/span><\/p>\n

1\/4 tsp pepper ($0.02)<\/span><\/p>\n

Two tablespoons grated Parmesan\u00a0($0.22)<\/span><\/p>\n

Pasta Salad<\/span><\/h3>\n

1 lb.<\/span>\u00a0rotini pasta ($1.00)<\/span><\/p>\n

3 oz.<\/span>\u00a0pepperoni ($1.25)<\/span><\/p>\n

Four oz.<\/span>\u00a0mozzarella ($1.15)<\/span><\/p>\n

One bell pepper with a green color ($0.89)<\/span><\/p>\n

Red onion 1\/4 Cup ($0.11)<\/span><\/p>\n

1\/2 12oz.<\/span>\u00a0jar banana pepper rings ($1.00)<\/span><\/p>\n

1\/2 4oz.<\/span>\u00a0can of black olives sliced ($0.70)<\/span><\/p>\n<\/div>\n

\n

INSTRUCTIONS<\/span><\/h3>\n

Prepare your Italian dressing first so that the flavors have time to mix.<\/span>\u00a0Add olive oil, vinaigrette from red wine, Dijon soy sauce, garlic powder, Italian seasonings, salt pepper, salt, and Parmesan to a jar or bowl.<\/span>\u00a0Mix all the ingredients, put a lid over the pot, and shake it until the dressing is well-mixed.<\/span>\u00a0Place the sauce in a bowl and set it aside.<\/span><\/p>\n

Prepare the pasta according to the instructions on the package (boil for 7-10 mins or until it is tender).<\/span>\u00a0Rinse the pasta in a colander, then rinse using cool water.<\/span>\u00a0Allow the pasta to drain completely, and shake the colander once every couple of minutes to eliminate any excess water accumulated in the pasta.<\/span><\/p>\n

While the pasta cooks and is draining, make the other ingredients for pasta salad.<\/span>\u00a0Cut the pepperoni into half or quarters, then chop the mozzarella into small pieces.<\/span>\u00a0Cut the bell pepper into pieces as well as the red onions.<\/span>\u00a0Then, drain the banana pepper rings along with black olives.<\/span><\/p>\n

After the pasta has been cooked, calm an,d rinse thoroughly, and transfer it to a bowl of enormous size.<\/span>\u00a0Include the rest of the ingredients you prepared (pepperoni mozzarella, pepperoni bell peppers, red onions, banana peppers, and black olives).<\/span>\u00a0Mix all the ingredients.<\/span><\/p>\n

Give the dressing a second shake or stir before pouring it on the salad.<\/span>\u00a0Mix the pasta salad more to coat everything with the sauce.<\/span>\u00a0Serve immediately or chill until you’re ready to eat.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

This is a bit similar to a standard Italian pasta salad; however, we’re calling it “Pizza Pasta Salad” because that’s how I use my pizza<\/p>\n","protected":false},"author":1,"featured_media":104,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink"],"_links":{"self":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts\/103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/comments?post=103"}],"version-history":[{"count":1,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts\/103\/revisions"}],"predecessor-version":[{"id":105,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts\/103\/revisions\/105"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/media\/104"}],"wp:attachment":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/media?parent=103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/categories?post=103"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/tags?post=103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}