Pizza Pasta Salad (dairy)
Contributed by Eileen Goltz

Ingredients 10 ounces uncooked fusilli or rotini, cooked and drained (5 cups cooked) 1 1/3 cup shredded mozzarella 1/2 small red or yellow bell pepper, cut into small strips 1/4 cup shredded Parmesan cheese 4 medium Roma tomatoes, chopped 3 green onions, sliced 2 tablespoons chopped fresh basil 1/2 teaspoon dried marjoram leaves 2 pepperoncini peppers, diced (you do not have to include this but it really kicks up the taste of the salad Dressing: 1/2 cup olive oil 3 tablespoons white wine vinegar 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes

Instructions

Cook pasta according to package directions; rinse in cold water and drain well. In large bowl, combine pasta, pepperoncini, cheeses, bell pepper, tomatoes, onions, basil and marjoram; toss to mix. Set aside. In small bowl, blend olive oil, vinegar, garlic, salt and pepper flakes. Pour over pasta mixture; toss to coat. Cover and refrigerate until serving time. Make salad up to 1 day in advance and refrigerate
Best served at room temperature. 

Serving Size

Makes 10 to 12 servings (12 cups).

Notes

Recipe From the North American Olive Oil Association Please check "Special Instructions" below for insect infestation for the chopped fresh basil.

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