It's now unofficially summer time, being post-Memorial Day. A lot of things define summer- like a cold glass of fresh lemonade, the beach, humidity, bike rides, farmers markets, lightning bugs, and towards the end of the season, tomatoes. And pasta salad! You should have a couple recipes in your repertoire, the variations of course endless. Sometimes there's a theme, sometimes it's just the kitchen sink of half-eaten veg and leftovers. This time the script is written by a perennial favorite food- pizza.
Every ingredient in this recipe is to taste- add as much meat, cheese, oil, or seasoning as you like. Throw in a couple anchovies if you like, whatever you thinkn would taste good. Don't even measure, just get after it.
Pizza Pasta Salad
6-8 servings as side
1 lb pasta- rotini, fusili, bow tie, etc.
2 medium bell pepper, cored, halved, cut in strips
1 medium tomato, seeded, chopped
1/2 medium red onion, sliced thin
2-3 ounces pepperoni, halved
3-4 oz mozzarella, diced
3-4 oz sharp cheddar, diced
1 TB red wine vinegar
1/4 C EVOO
1 ts Italian herbs, or oregano
red chili flake (optional)
Cook pasta the usual way- in a rolling boil of salted water- until al dente. Drain and quickly rinse with cold water. Add a few shots of EVOO, stir and set aside to cool.
Combine all ingredients, mix well, stash in the fridge for at least an hour before serving. Dish cold or at room temp.