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.'

Ingredients

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
1/4 cup rice vinegar
1 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/2 cup pitted black olives, halved
1 tablespoon grated Parmesan, or to taste
3/4 cup Italian herb croutons

Instructions

  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

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