Pasta Pizza Salad

  • Yield: 14 servings

'This is a pasta salad recipe I have prepared for many potluck dinners at our church and at work and for many family reunion picnics. We live on Lake Erie and do a lot of fishing. This is a great salad to go with most all of my Lake Erie perch and walleye recipes.'


8ounces uncooked shell macaroni
3medium tomatoes, chopped
3/4pound mozzarella, cubed
1medium red onion, sliced into thin rings
1/3cup extra-virgin olive oil
1/4cup rice vinegar
1teaspoon dried oregano leaves
1teaspoon salt
1/4teaspoon black pepper
1/8teaspoon garlic powder
1/2cup pitted black olives, halved
1tablespoon grated Parmesan, or to taste
3/4cup 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.

—Gloria Stevens, Kingsville, OH

Nutritional Info *per serving

  • Calories 350
  • Fat 14g
  • Sodium 370mg
  • Carbohydrate 20g
  • Fiber 1g
  • Protein 10g