Pasta Pizza Salad

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     I’ve been craving pasta salad lately but I wanted something a little different. I remembered a woman at work making a pasta salad with lettuce and a yummy cheese. I went into work the next day and asked if she could bring the recipe in for me. Turns out she had a copy in her desk-SCORE!

     After looking at the recipe I was pleased to find I only needed to go buy the cheese as we had everything else at home. It was better then I remembered. It’s an interesting hybrid of a pasta salad and a tossed salad. The flavors are decidedly Italian and the vinegar adds the perfect amount of acid to balance out the creamy cheese.
Pasta Pizza Salad (a recipe from Kathy Z.)

12 oz. tri-colored pasta
2 chopped tomatoes
4 oz. gruyere cheese
½ chopped red onion
1 head of iceberg lettuce, chopped
1/3 c. Parmesan cheese
2 t. oregano
1 t. Italian seasoning
1 t. garlic salt
1 t. salt
1 t. pepper
¼ c. olive oil
3 T. red wine vinegar
1 T. balsamic vinegar
1 t. oregano
Salt and Pepper to taste

1. Toss together all of the salad ingredients.

2. Whisk together dressing ingredients. Pour over salad right before serving.

This recipe linked to:
Meatless Mondays

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