Pizza Pasta Salad (dairy)
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Ingredients 10 ounces uncooked fusilli or rotini, cooked and drained (5 cups cooked) 1 1/3 cup shredded mozzarella 1/2 small red or yellow bell pepper, cut into small strips 1/4 cup shredded Parmesan cheese 4 medium Roma tomatoes, chopped 3 green onions, sliced 2 tablespoons chopped fresh basil 1/2 teaspoon dried marjoram leaves 2 pepperoncini peppers, diced (you do not have to include this but it really kicks up the taste of the salad Dressing: 1/2 cup olive oil 3 tablespoons white wine vinegar 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes

Instructions

Cook pasta according to package directions; rinse in cold water and drain well. In large bowl, combine pasta, pepperoncini, cheeses, bell pepper, tomatoes, onions, basil and marjoram; toss to mix. Set aside. In small bowl, blend olive oil, vinegar, garlic, salt and pepper flakes. Pour over pasta mixture; toss to coat. Cover and refrigerate until serving time. Make salad up to 1 day in advance and refrigerate
Best served at room temperature. 

Special InstructionsAphids, thrips and other insects may often be found on the leaves and stems of basil and various other herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Inspection For Fresh Basil:

1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Serving Size

Makes 10 to 12 servings (12 cups).

Notes

Recipe From the North American Olive Oil Association Please check "Special Instructions" below for insect infestation for the chopped fresh basil.

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .