Pizza and Pasta Salad

Okay, since I have become more “food conscious”, this means I am rarely eating any meat, so its lots of veggies for me. Which are great in the summer! Anyway, here are my 2 new favorite “vegetarian” meals. If you are a fan of Mediterranean flavors and pizza (um, who is not? 🙂 these recipes are fantastic! The first recipe was adapted from The Barefoot Contessa and the second from Cooking Light. So good!

Mediterranean Pasta Salad

The Pasta Salad

1 box of pesto pasta

3 ripe tomatoes, medium diced

1 Cup kalamata olives, chopped (fresh is better, but if you have to use jarred, make sure you rinse them really, really well)

1 6oz package of feta cheese

Jar of sun dried tomatoes, in oil (6 oz), half of tomatoes removed, chopped, save the remainder

The Dressing

Other half of sun dried tomatoes, and oil it came in

2 Tbls red wine vinegar

4 Tbls olive oil

1 garlic clove, minced

1 tsp capers, chopped

1 tsp salt

½ tsp pepper

1 Cup parmesan cheese

Cook the pasta in a large pot of boiling water, with a splash of olive oil to prevent from sticking. Boil for 12 minutes or until al dente. Drain well and allow to cool. Place pasta in a large bowl and add chopped tomatoes, olives, feta, and chopped sun dried tomatoes.

For the dressing combine the other half of sundried tomatoes in oil, vinegar, olive oil, garlic, capers, salt and pepper and put into a food processor.

Pour the dressing over pasta and sprinkle liberally with parmesan cheese. Refrigerate until ready to serve.

Red Onion, Potato and Goat Cheese Pizza

I use store bought Boboli crust, and I make sure once the potatoes are cooked, to slice them very thinly using a mandolin. It sounds weird, but the potatoes give it such texture. I layer it like an apple tart, evenly and overlapping. And the goat cheese is mild, yet full of flavor. I am telling you it is delish!

4 baking potatoes

1 tsp olive oil

1 4 oz can tomato sauce, doctored to taste

1 medium red onion, sliced into ½ inch slices

1 C (4 oz) shredded mozzarella cheese

¾ C crumbled goat cheese, 3 oz

2 garlic cloves, minced


Preheat oven to 450. Place whole potatoes in a boiling pot of water. Cook for 10 minutes or until tender. Cool slightly and slice with mandolin to ¼ inch slices

Heat olive oil in large sauté pan over medium heat. Add onions and sauté for 8 minutes, or until carmelized

Put pizza crust on baking sheet/pizza stone and lightly cover with tomato sauce. Add mozzarella, potatoes in single layer and caramelized onions. Top evenly with crumbled goat cheese and minced garlic.


One response to this post.

  1. This sounds awesome! I’m going to have to try this one, Keep up the good work.


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