Polka Dot Pasta Pizza Food

POLKA DOT PASTA PIZZA RECIPE - (5/5)

Polka Dot Pasta Pizza Recipe - (5/5) image

Provided by Dglmedia

Number Of Ingredients 8

Ingredients

PAM® Original No-Stick Cooking Spray
8 ounces dry small shell macaroni, uncooked
4 eggs
1 cup grated Parmesan cheese (1 cup = 4 oz)
1/4 teaspoon ground black pepper
1 can (26.5 oz each) Hunt's® Italian Sausage Flavored Pasta Sauce
2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)
30 slices pepperoni (1/2 of 3.5 oz pkg = 30 slices)

Steps:

Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray; set aside. Cook macaroni according to package directions; drain. Set aside. Beat eggs lightly in large bowl with wire whisk. Add Parmesan cheese and pepper; mix well. Stir in macaroni. Spoon into prepared baking dish; cover with pasta sauce. Sprinkle with mozzarella cheese; top with pepperoni. Bake 20 minutes or until mozzarella cheese is melted and golden brown. Let stand 5 minutes before cutting into 8 pieces to serve.

POLKA DOT PASTA SALAD

Polka Dot Pasta Salad image

THIS HEALTHY, LIGHT, AND COLORFUL PASTA SALAD, a longtime Pasta & Co favorite, makes a quick lunch and is a welcome addition to any picnic basket. The bright colors of the vegetables remind us of polka dots.

Yield serves 4 to 6

Number Of Ingredients 15

Ingredients

1 1/3 cups orzo
6 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon zest
1/4 cup freshly squeezed lemon juice (1 to 2 lemons)
2 garlic cloves, minced
1 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
Pinch of cayenne pepper
3 plum tomatoes, diced
1 small yellow squash, halved, seeded, and diced
1/2 cucumber, halved, seeded, and diced
2 green onions (white and green parts), thinly sliced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup toasted slivered almonds (page 195)

Steps:

Cook the orzo for 1 minute less than package instructions indicate. Rinse with cool water, drain well, and set aside.
In a large bowl, combine the olive oil, lemon zest, lemon juice, garlic, salt, black pepper, and cayenne. Add the cooked orzo and stir to coat.
Add the tomatoes, squash, cucumber, green onions, basil, and parsley to the orzo mixture and toss to combine. Taste for seasoning and add salt and freshly ground pepper as needed.
Top with the toasted almonds and serve chilled or at room temperature.
To save time, the orzo mixture can be made 1 day in advance and combined with the vegetables just before serving.

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