September 02, 2009

Deconstructed Pizza Pasta Salad



Ingredients:
8 oz small pasta (I used radiatore)
8 oz fresh mozzarella, diced
4 oz sliced mushrooms
2 1/2 oz turkey pepperoni, halved
2 1/2 oz baby spinach
3 cups diced tomatoes
1 large cubanelle pepper, diced
1/2 red onion, diced

for the dressing:
2 oz olive oil
2 oz red wine vinegar
2 cloves garlic, minced
2 tablespoons minced basil
1/2 teaspoon Dijon mustard

Directions:
Prepare pasta according to package instructions. Drain and allow to cool. Place the pasta and the remaining salad ingredients in a large bowl and toss. In a small bowl or dressing shaker, mix together the dressing ingredients until emulsification occurs. Drizzle over the salad and toss again. Serve at room temperature for best flavor.



My thoughts:

Since the unofficial end of summer is this weekend, I thought I'd share one last summer salad recipe. This one is perfect for taking to party as it appeals to even picky eaters and the pasta salad adverse. It is basically all of the ingredients that make up a typical pizza tossed with pasta. Who doesn't like pizza? The dressing is light and garlicy, not creamy or overpowering and just really pulls all of the flavors together. I used some heirloom tomatoes I picked up at the farmers market (my tomatoes have been slow to ripen this year) but I think halved cherry or grape tomatoes would work well.

5 comments:

  1. This looks like a lovely, light dinner.

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  2. intresting....I must try it.

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  3. That's so funny! I just posted a deconstructed sushi bowl! We are on the same wave length!

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  4. Wow that looks absolutely amazing, I think I know what I'm having for lunch tomorrow

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  5. It's one of the prettiest salads I've ever seen! lol Looks like it's out of a magazine! Sounds delicious as well!

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