Monday, July 20, 2009

Pizza Pasta Salad

Norris had football camp for SIX hours a day every day last week. The night practices are from 7-9, which makes for either a lonely or a late dinner, and being gone from 7-11 each morning means a hungry husband when he gets home! I made this to keep in the fridge, but I stole a few bites..really yummy! It would be perfect to bring to a potluck type event, and I think kids would really like it (maybe leave out the spice for them!)

I adapted this from Taste of Home Comfort Food Diet cookbook/magazine, from the Taste of Home Test Kitchen.


Pizza Pasta Salad
8 oz uncooked whole wheat or multigrain spiral pasta
1/2 teaspoon cornstarch
1/3 cup water
1/4 cup Parmesan cheese
1/4 cup red wine vinegar
3 T olive oil
1 t dried oregano
1 t dried basil
1/2 t dried marjoram
1/2 t dried red chili flakes (optional)
1/2 teaspoon salt
1/2 teaspooon garlic powder
1/4 teaspoon pepper
1 1/2 cups halved cherry tomatoes (left out)
1/2 cup shredded reduced fat cheddar cheese
1/2 cup shredded part skim mozzarella
1/2 cup sliced green onions (left out)
1/2 cup sliced turkey pepperoni, coarsely chopped
1 can mushrooms, or about 7 mushrooms, sliced (yeah I used canned mushrooms, don't judge--I am trying to clean out the cupboards!)

Cook pasta according to package directions. In a small saucepan, combine cornstarch and water until smooth Bring to a boil; cook and stir for 1-2 minutse or until thickened. Remove from the heat; stir in Parmesan, vinegar, oil, and seasonings. Drain pasta and rinse in cold water. In a large bowl, combine the remaining ingredeitns. Add pasta and dressing; toss to coat. Cover and refrigerate at least 1 hour before serving.