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


  1. Cook pasta according to package directions.
  2. Meanwhile, prepare rest of ingredients and place in large bowl. Add freshly cooked, drained pasta to bowl and combine with everything. Season to taste.
  3. 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!
  4. 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

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