Pizza Salad Recipe
A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties—the wonderful zesty flavor really complements a barbecue! —Debbie Terenzini-Wilkerson, Lusby, Maryland
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup red wine vinegar
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- croutons optional
- 2/3 cup grated parmesan cheese
- 3/4 cup canola oil
- 3 ounces sliced pepperoni
- 1 pound spiral macaroni cooked and drained
- 3 medium tomatoes diced and seeded
- 16 ounces cheddar cheese cubed
- 1 to 2 bunches green onions sliced
- Carbohydrate 21.8918849532405 g
- Cholesterol 37.1816449509819 mg
- Fat 23.2717165856129 g
- Fiber 0.983294357179849 g
- Protein 12.8079561770486 g
- Saturated Fat 7.98541736047878 g
- Serving Size 1 1 serving (81g)
- Sodium 297.840925953916 mg
- Sugar 20.9085905960606 g
- Trans Fat 1.24769923951777 g
- Calories 350 calories
Directions In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired. Yield: 16 servings. Originally published as Pizza Salad in Taste of Home August/September 1993, p39 Print Add to Recipe Box Email a Friend
