Pesto Pizza Pasta Salad
Serving Size: 4-6
Ingredients:
1 lb. Pappardelle's Pesto Cavatappi
1⁄2 cup extra-virgin olive oil
1⁄4 cup red wine vinegar
1 tsp. Dijon mustard
1⁄4 tsp. garlic powder
1 tbsp. Italian seasoning
1⁄2 tsp. salt
1⁄4 tsp. black pepper
2 tbsp. grated Parmesan
3 oz. pepperoni slices
4 oz. shredded or cubed mozzarella
1 green bell pepper, diced
1⁄4 cup red onion, diced
1-1⁄2 cups cherry tomatoes, quartered
6 oz. banana peppers, diced
2 oz. black olives, sliced
2 tbsp. fresh basil, chopped
Instructions:
- Add olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan to a bowl. Whisk ingredients together. Set dressing aside.
- Cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until al dente, about 10-12 minutes. Drain. Transfer to a large bowl.
- Add pepperoni, mozzarella, bell peppers, red onions, tomatoes, banana peppers, olives, and basil to pasta bowl. Toss ingredients to combine.
- Mix dressing thoroughly. Drizzle over pasta. Toss pasta salad. Refrigerate for at least an hour. Serve and enjoy!