Rachels Pizza Pasta Salad Recipes

RACHEL'S PIZZA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and let cool, about 10 minutes.
• Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
• Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.

ASPARAGUS PASTA SALAD

Steps:

• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

PEPPERONI PIZZA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl.
• Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta.
• Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.

SPINACH ARTICHOKE PASTA SALAD

Steps:

• Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
• Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

SUPREME PIZZA PASTA SALAD

Steps:

• Combine tomatoes, onion, mushroon, pepper, pepperoni, mozzarella, basil and pasta in a large bowl.
• Whisk all dressing ingredients, except olive oil together.
• Slowly add olive oil while whisking.
• When oil is incorporated in dressing, pour over pasta salad and toss to coat evenly.