Pizza Pasta Salad

This is one of my go-to pasta salads, and I most recently made  it for a Memorial Day cookout with my family. I usually buy a red pepper-parmesan  vinaigrette for the dressing, but I couldn’t find it this time and was forced to make up my own. I ended up with a better pasta salad, so it was worth that little bit of extra work.

This time I used a dried pasta I found in the shape of flags and stars, perfect for the holiday. Sometimes I add a big handful of julienned baby spinach and sweet bell pepper, if it will fly with my diners.

Pizza Pasta Salad

1 9-oz. package fresh refrigerated three-cheese tortellini, 13-oz. package dried cheese tortellini or 12 oz. any shape small dry pasta

1 sweet bell pepper, any color, seeded and julienned (optional)

Large handful baby spinach, julienned (optional)

1 6-oz. package pepperoni slices, julienned or quartered

1 to 2 cups shredded Italian cheese mix, depending on your preference

1 tbsp. fresh, chopped oregano or 1 tsp. dried

1 tbsp. fresh chopped basil or 1 tsp. dried

Roasted Pepper and Tomato Pesto Dressing (recipe follows)

Prepare pasta as directed on package. Drain and rinse with cool water. Place in a large bowl and toss with vegetables, pepperoni, cheese and herbs. Toss in enough dressing to moisten. Reserve remainder. Chill salad at least an hour or two before serving. Stir in a little more dressing if it needs to be remoistened.

Roasted Pepper and Tomato Pesto Dressing:

1/3 cup olive oil

1/3 cup water

1/3 cup preferred vinegar

1/2 cup powdered Italian cheese blend or Parmesan

1 envelope Italian dressing mix

1/4 cup jarred and drained roasted red pepper

2 tbsp. tomato pesto (usually in Italian section of grocery store)

1 tbsp. sugar

Place ingredients in blender and blend till combined.