Pizza Pasta Salad
Prep Time: 25 minutes mins
Cook Time: 15 minutes mins
Total Time: 40 minutes mins
Pasta salad but make it pizza! This pizza pasta salad is perfect for summer and so fun to eat. Loaded with delicious pizza toppings, tangy red wine vinaigrette and tender pasta, you’re going to want to make this pasta salad recipe on repeat this summer.
Prepare the crispy prosciutto twists:
Preheat the oven to 400 degrees. Spray a baking tray with non-stick cooking spray.
Twist each piece of prosciutto into a long thin twist and place it on the baking tray. Repeat for all prosciutto slices. I was able to get 5 twists.
Bake for 12-14 minutes or until the prosciutto is crispy, turning halfway through. Let the twists cool before adding them to the salad.
Prepare the dressing:
In a large mixing bowl, combine the olive oil, red wine vinegar, garlic powder, dried oregano, honey, red pepper flakes, salt and pepper. Whisk until well combined.
Assemble the salad:
Add the black olive to the bowl with the dressing. Crush the olives so they break open and release their briny flavor into the dressing.
Next, add the cooked pasta to the bowl with the dressing and crushed olives. Toss well.
Then, add the diced shallots, mini pepperoni, parmesan cheese, fresh chopped parsley, and torn calabrese salami. Toss well.
Pour the pasta salad into a serving bowl and nestle the torn burrata on top. You can also nestle the crispy prosciutto twists in as well. Feel free to crumble the crispy prosciutto too. It's whatever you prefer.
Finish the dish with red pepper flakes, a few turns of cracked black pepper, and extra parsley. Serve slightly chilled and enjoy.
Serving: 1serving, Calories: 291kcal, Carbohydrates: 8g, Protein: 9g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 934mg, Potassium: 250mg, Fiber: 2g, Sugar: 5g, Vitamin A: 588IU, Vitamin C: 7mg, Calcium: 131mg, Iron: 1mg
Course: Salad, Side Dish