Deconstructed pizza, reimagined as a vibrant pasta salad! Skip the heavy crust and dive into a refreshing medley of classic pizza flavors in this delightful and colorful dish. Perfect for potlucks, picnics, or a light summer meal.

Follow The Directions

01

Step

Bring a large pot of lightly salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions, about 12-14 minutes, or until al dente. Drain well and rinse with cold water to stop the cooking process. Allow to cool completely (approximately 10 minutes).

02

Step

In a large bowl, combine the cooled pasta, diced onions, diced tomatoes, provolone cheese strips, diced green bell peppers, quartered pepperoni, and sliced olives.

03

Step

In a separate small bowl, whisk together the olive oil, red wine vinegar, grated Parmesan cheese, sugar, and dried oregano. Season with salt and pepper to taste.

04

Step

Pour the dressing over the pasta mixture and toss gently but thoroughly to ensure all ingredients are evenly coated.

For an extra layer of flavor, try adding a pinch of red pepper flakes to the dressing.
Feel free to substitute other types of cheese, such as mozzarella or fontina, for the provolone.
If you prefer a sweeter dressing, add a little more sugar or a touch of honey.
This salad is best served chilled. Allow it to sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Aaron Johnston

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