Pizza Pasta Salad
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Pizza Pasta Salad

Servings 12 -16
Calories 0
Author Melissa Sperka

Ingredients

  • Shortcut dressing:
  • 1 [16] oz bottle Italian Salad dressing [your favorite]
  • reserved mushroom juice
  • 1/2 tsp dry oregano
  • 1/2 tsp red pepper flakes [optional]
  • For the salad:
  • 1 [16] oz package cavatappi or twisted elbow pasta
  • 4 oz sliced pepperoni
  • 1 cup cherry tomatoes halved
  • 1 medium green pepper thinly sliced
  • 1 [6] oz kalamata olives sliced
  • 1 [6] oz jar marinated or pickled mushrooms reserve juice
  • 1 small red onion thinly sliced
  • 1 [8] oz mozzarella cheese cubed
  • 4 leaves fresh basil chiffonade
  • salt and black pepper to taste

Instructions

  • In a large mixing bowl whisk together the prepared dressing, reserved mushroom juice, dry oregano and red pepper flakes. Set aside.
  • Cook the pasta in salted water per the package directions until al dente. Drain well.
  • Add the cooked pasta and remaining ingredients to the bowl and toss until combined.
  • Adjust the salt and black pepper to your taste.
  • Refrigerate for at least 4 hours preferably overnight before serving.
  • Stir well before serving.