The people have spoken! Well some of you have spoken, but you’re my people, and that’s all the counts. General consensus seems to be that we need more non-mayo recipes in our summertime arsenal… so I listened!
The first recipe I’m hitting you with in this non-mayo vein – Supreme Pizza Pasta Salad. It’s got everything you’d want on your favorite pie, and then some.
If the list looks long, don’t be intimidated, most ingredients you probably have on hand. You can throw this together in less than 20 minutes, with your only time being refrigeration after the fact.
If you don’t see your favorite toppings on this ingredient list – add them. Mushrooms, sausage, onions, you name it. And making it vegetarian friendly is as easy as ommitting the pepperoni.
I love loading up on the fresh basil and oregano before serving, it really adds that Summer freshness and extra layer of flavor.
Because it’s summer and I’m feelin so darn peppy, with all the sunshine and all, I’m welcoming you to the – dom dom dom… Summer Of Giveaways! That’s right, giveaways galore!
To start things off you’re getting a great little kitchen gadget – Herb Scissors. Since this recipe features freshly snipped basil, I thought this would be the perfect pairing. Great for dill, chives, basil, pretty much anything that needs snipped, these guys will easily become one of your kitchen gadget staples.
I should also mention that the prizes are starting small and ending with a bang, so stay tuned.
So, how do you enter to win these fabulous prizes? Easy. From now until Sunday, July 7th, any new Facebook like, blog subscription, or comment on this page will give you an entry. And since I’m not above bribing you for some social media love, Retweeting the post and/or Pinning it, will get you more entries.
There’s also a sweet treat accompanying these scissors, but you’ll just have to wait to open your prize to find out what.
Supreme Pizza Pasta Salad
1 package, 16-ounces, uncooked pasta
1/2 cup vegetable oil
1/3 cup red wine vinegar
2 tablespoons sun-dried tomato pesto
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 2.5-ounce can, sliced black olives
1 cup cherry tomatoes, quartered
1 small green pepper, diced
1/2 medium red bell pepper, diced
4 scallions, finely chopped
1 cup pepperoni, roughly chopped
2 cups bocconcini, quartered (mini mozzarella balls)
1/3 cup freshly grated Parmesan cheese
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped (optional)
Cook and drain pasta according to box. Rinse with cold water.
While pasta is cooking, combine oil, vinegar, pesto, sugar, oregano, garlic powder, red pepper flakes, salt, and pepper in a large bowl. Whisk well.
Add pasta, olives, tomatoes, green and red pepper, scallions, pepperoni, mozzarella, and Parmesan. Toss well.
Cover and refrigerate for at least 2 hours.
Before serving garnish with fresh basil and oregano, if desired.