Guess who helped make supper for tonight this morning? Muffin loves to slice olives (and sample them) with his special plastic knife. He was fascinated by the fact that supper had to be refrigerated or “frozen,” as he called it.
Muffin also helped to measure out the Parmesan cheese and sample the pasta, the mozzarella cubes, and the pepperoni. At 9 a.m. this recipe was Muffin Approved. Josh “mmmmmmmmm”‘ed when he first tasted it…in a good way. He did note, however, that it would be great as a side for grilled stuff, which is what the original posters intended. I like all varieties of zesty rotini pasta salad, so I loved it.
We ate it as a main dish (and Muffin added orange wedges, as he begged and pleaded for an orange right before dinner). All in all, it was a success!
But…as I mentioned in my Cent Saving Saturday post, I definitely changed it up a bit. If you follow the original post, you will see the changes I made.
Pizza Pasta Salad
Adapted from Pocket Change Gourmet
1 package uncooked rotini pasta (My package was 12 ounces)
1-2 cups sun-dried tomato vinaigrette (I used about a cup and a third–the rest of the bottle from the meatballs)
1 cup grape tomatoes, halved
1 green bell pepper, diced
42 slices pepperoni halved
8 ounces mozzarella, cubed (into very small cubes…think dice)
1/2 cup green onion, sliced
1/2 cup black olives, sliced by Muffin
1/4 cup grated Parmesan cheese
1 tablespoon “seasoning blend” (an equal mix of garlic salt, dried sweet basil, dried oregano, dried parsley)
1. Cook and drain pasta. Rinse with cold water.
2. In a 3-4 quart bowl (with plenty of room for mixing), toss in ingredients (except for dressing). Stir the ingredients together. Pour dressing over and stir again, being careful not to break up the rotini, but making sure all the pasta and yummy bits are coated.
3. Refrigerate at least two hours. If you are making this first thing in the morning so that the kitchen isn’t hot all day, then you are definitely making this more than two hours in advance.
Note: I made four tablespoons of the “seasoning blend” and hope to use it as a passable Italian seasoning substitute.
How do you like your pasta salad?