Recipe: Pepperoni Pizza Pasta Salad

PEPPERONI PIZZA PASTA SALAD

FOR THE SALAD:
10 oz. uncooked fusilli or rotini, cooked and drained (5 cups cooked)
1 cup (about 4-oz.) sliced pepperoni, cut into halves
6 oz. fresh (whole milk) mozzarella, diced (about 1 1/3 cups)
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 tbsp. chopped fresh basil
1/2 tsp. dry marjoram leaves
FOR THE DRESSING:
1/2 cup Extra Virgin Olive Oil
3 tbsp. white wine vinegar
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes

Cook pasta according to package directions; rinse in cold water and drain well.

In large bowl, combine pasta, pepperoni, 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.

Best served at room temperature.

Source: the North American Olive Oil Association