Pizza Pasta Salad
When Aaron Brungot (founder and owner of Brungot Farms) handed me the bag of Pizza Pasta Fusilli at our last meeting I knew it would be a summer pasta salad. I dreamed of pepperoni and lots of cheese, paired well with the olive oil from last months box. Just what you want on a hot summer night, dinner served up fast and easy!
1 bag (12 oz) Gourmet Texas Pasta’s Pizza Pasta Fusilli
4 ounces olive oil (Beladi Tree Olive Oil)
1 6 oz bag sliced pepperoni cut into strips or mini pepperoni
1 2.5oz can sliced olives
1 pint cherry tomatoes sliced in half
4 oz fresh mozzarella, torn into little pieces
8 ounces shredded mozzarella
4 ounces grated parmesan
2 tablespoons red wine vinegar or fresh lemon juice
5oz bag baby arugula
¼ red onion, julienned (thinly sliced)
Salt and pepper to taste
- Cook pasta according to package directions.
- Meanwhile, prepare rest of ingredients and place in large bowl. Add freshly cooked, drained pasta to bowl and combine with everything. Season to taste.
- Make it your own! Load it with more veggies, meats, and cheese. Swap the arugula for spinach, spring mix, or skip the greens all together!
- Eat immediately or store for a few days in the fridge. If making ahead you can skip the greens and add them when you're ready to serve.
Recipe by Chef Kelly Stockdale
- Mallory Lehenbauer