RACHEL'S PIZZA PASTA SALAD
Great alternative to a greasy pizza!
Provided by Rachel Abraham
Categories Salad Pasta Salad Tomato Pasta Salad Recipes
Time 48m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and let cool, about 10 minutes.
- Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
- Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.
Nutrition Facts : Calories 789.8 calories, Carbohydrate 53.5 g, Cholesterol 59.8 mg, Fat 52.5 g, Fiber 4.1 g, Protein 26.4 g, SaturatedFat 15.6 g, Sodium 922.5 mg, Sugar 7.9 g
PIZZA PASTA SALAD
This pasta salad is a popular addition to summer menus. My children love this salad.-Danielle Carpenter, Vienna, West Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the oil, Parmesan cheese, vinegar, oregano, salt, garlic powder and pepper; shake well. , Drain pasta; rinse in cold water. In a large bowl, combine the remaining ingredients. Add pasta. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 382 calories, Fat 25g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 517mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein.
PEPPERNONI PIZZA AND ANTIPAST-NO MEAT SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 52
Steps:
- For the zucchini: Preheat the oven to 525 to 550 degrees F (as high as it goes) with rack at center. Preheat a 12-inch cast-iron skillet over medium to medium-high heat, to aid in a crispy bottom crust while pizza is in oven.
- Gather your ingredients. Thinly slice the zucchini (think pepperoni sausage) and add to strainer. Season with salt, let drain 15 minutes, then pat dry on towel.
- In a small bowl, combine spices. Add it to the zucchini and toss to combine.
- For the sauce: In a food processor, combine ingredients for sauce and puree.
- For the pizza: Roll and stretch dough on lightly floured surface into a 12- to 14-inch even round that will cover pan. (Place some AP flour in a squeeze bottle for flouring counter to roll out dough. I use this tip at home.) Turn off heat under skillet and sprinkle a little cornmeal or semolina in skillet. Press dough into hot skillet and up sides as much as possible. Reminder: The pan is hot. Brush or spray the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with sauce, half the zucchini, cheese and remaining zucchini, then place pizza in oven.
- Bake 10 to 12 minutes to deep golden, brown and bubbly.
- Use a funnel to fill a squirt bottle with honey and Calabrian chile paste. Run under hot tap water to loosen when using. Hot honey will keep for months in pantry and is great with cheeses for snacking and fried foods as well as pizza, of course.
- Drizzle the pizza with the hot honey mixture and top with basil and oregano. Serve with Vegetable Antipasti Salad.
- To a mixer with dough hook attached add warm water and yeast and let the yeast bloom and foam, 5 minutes. Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough, then transfer to a bowl drizzled with a little EVOO and cover, let stand 1 hour. Cut dough in half, wrap half the dough and freeze for later use. Roll and press remaining dough on floured surface to 12-inch round.
- Gather ingredients.
- Thinly slice fennel. Chop and combine lettuce, celery, onions, parsley and torn basil, arrange on a platter.
- Combine dressing ingredients (EVOO, vinegar, dried herbs and spices, sugar or honey and lemon juice) in squirt bottle, small jar or bowl, then season with salt and pepper to combine.
- Slice the peppers into strips, quarter the artichoke hearts, thinly slice the hot cherry peppers. Arrange the vegetables and olives on the bed of salad. Shake up dressing and top evenly over salad to serve.
SUPREME PIZZA PASTA SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 8 servings as a side
Number Of Ingredients 14
Steps:
- Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!
MAKEOVER PIZZA PASTA SALAD
Make and share this Makeover Pizza Pasta Salad recipe from Food.com.
Provided by looneytunesfan
Categories < 30 Mins
Time 20m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- 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 minutes or until thickened. Remove from the heat; stir in the Parmesan cheese, vinegar, oil, oregano, salt, garlic powder and pepper; mix well. Drain pasta; rinse in cold water.
- In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 256.8, Fat 10, SaturatedFat 3.9, Cholesterol 26.2, Sodium 488.8, Carbohydrate 27.6, Fiber 1.7, Sugar 1.9, Protein 13.9
PIZZA SALAD (RACHAEL RAY)
Found this recipe in Rachael's Classic 30-Minute Meals book. Looked cool; give it a try when you're in the mood for pizza and salad at the same time!
Provided by bricookie55
Categories < 30 Mins
Time 22m
Yield 4 wedges, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Sprinkle flour on a clean work surface. Roll out pizza dough to form a 12-inch round pie or 13x9 inch rectangular pie. Place on appropriate baking sheet.
- Spread sauce and cheese on the dough. Scatter the garlic and red pepper flakes on top of the cheese.
- Bake pizza for 12 minutes or until cheese is melted and crust is crispy. Top hot pizza with sliced prosciutto, covering the whole pie.
- Toss arugula leaves with the lemon juice and olive oil and season with salt and pepper. Pile leaves up on the center of the pizza. Cut into 4 wedges and serve.
Nutrition Facts : Calories 288.1, Fat 16.8, SaturatedFat 8.2, Cholesterol 45.5, Sodium 623.8, Carbohydrate 19.2, Fiber 2.6, Sugar 7.4, Protein 15.4
MAMA RACHEL'S MEDITERRANEAN PIZZA
Pizza has been a regular weekend dinner at our house since my pizza-crazy boys, now 21 and 25, were just little guys. We laughingly call pizza an art form around here. Every one is an original! -Rachel Barton, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 pizzas (6 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 400°. Grease two 12-in. pizza pans; sprinkle with cornmeal. Punch down dough; divide in half. Press to fit pans. Pinch edges to form a rim. Cover; let rest 10 minutes. Bake 8-10 minutes or until edges are lightly browned., Increase oven setting to 450°. Brush crusts with oil; top with garlic, mozzarella cheese, tomatoes, olives and Parmesan cheese. Bake 10-12 minutes or until crust is golden and cheese is melted. Sprinkle with pepper flakes and basil.
Nutrition Facts : Calories 216 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 307mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
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