Pasta Pizza Salad Recipe
High Cotton Food Styling & Photography
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8 ounces uncooked shell macaroni
3 medium tomatoes, chopped
3/4 pound mozzarella, cubed
1 medium red onion, sliced into thin rings
1/3 cup extra-virgin olive oil
¼ cup rice vinegar
1 teaspoon dried oregano leaves
1 teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon garlic powder
½ cup pitted black olives, halved
1 tablespoon grated Parmesan, or to taste
¾ cup Italian herb croutons
Instructions
3 medium tomatoes, chopped
3/4 pound mozzarella, cubed
1 medium red onion, sliced into thin rings
1/3 cup extra-virgin olive oil
¼ cup rice vinegar
1 teaspoon dried oregano leaves
1 teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon garlic powder
½ cup pitted black olives, halved
1 tablespoon grated Parmesan, or to taste
¾ cup Italian herb croutons
1. Cook macaroni according to package directions. Drain in a colander and run under cold water to cool quickly. Drain well.
2. Combine macaroni with tomatoes, cheese, onion, olive oil, vinegar, oregano, salt, pepper, garlic powder and olives in a large salad bowl. Toss gently to blend well.
3. Serve immediately, or cover with plastic wrap and refrigerate up to 24 hours. Sprinkle with Parmesan and croutons at serving time. Serves 14.
Nutritional Information
2. Combine macaroni with tomatoes, cheese, onion, olive oil, vinegar, oregano, salt, pepper, garlic powder and olives in a large salad bowl. Toss gently to blend well.
3. Serve immediately, or cover with plastic wrap and refrigerate up to 24 hours. Sprinkle with Parmesan and croutons at serving time. Serves 14.
Nutritional facts per serving: 250 calories, 14g fat, 10g protein, 20g carbohydrates, 1g fiber, 370mg sodium.
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