Pepperoni Pizza Salad
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 226.79 g ditalini
- 113.39 g pepperoni, cut into 1/4-inch slices, then the slices quartered
- 118.29 ml chopped green bell pepper
- 2 ripe plum tomatoes, peeled and cut into bite-size chunks
- 236.59 ml fresh white mushroom, thinly sliced
- 118.29 ml pitted black olives, thinly sliced
- 226.79 g mozzarella cheese, shredded
-
Dressing
- 44.37 ml red wine vinegar
- salt
- fresh ground black pepper
- 4.92 ml anchovy paste (optional)
- 2 garlic cloves, minced
- 9.85 ml dried oregano
- 78.78 ml extra virgin olive oil
directions
- Cook the pasta per package directions for al dente; drain in a colander and rinse briefly under cold running water; shake the colander and drain completely; set aside.
- To make the dressing: whisk the vinegar, salt, and pepper together in a small bowl.
- Whisk in the anchovy paste, garlic, and oregano; slowly whisk in the olive oil until an emulsion forms.
- Put the pasta, pepperoni, bell pepper, tomatoes, mushrooms, olives, and mozarella in a large serving bowl; toss gently.
- Pour the dressing over the mixture; toss gently and thoroughly.
- Serve immediately or cover and refrigerate up to 8 hours.
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