Layered Pizza Pasta Salad

Find yourself looking for another uniquely different dish? Want something out of the ordinary to take to the summer BBQ/Pot-Luck? Here's a pasta salad that's a twist on take-out and everyone is going to enjoy!

Layered Pizza Pasta Salad
1 box (16 oz) rotini pasta (I like using the tri-color rotini)
1 teaspoon Italian seasoning
1 medium red bell pepper, chopped
2 Roma (plum) tomatoes, chopped
1 large green bell pepper, chopped
1 package (3.5 oz) sliced pepperoni
1 container (8 oz) fresh mozzarella ciliegini (cheese balls), drained and halved
3 green onions, with tops, sliced
1/2 cup sliced pimento-stuffed green olives
1 cup zesty Italian dressing
1/4 cup of shredded Parmesan cheese

Cook and drain pasta as according to package instructions. Rinse with cold water to cool; drain.

In a 3 or 4 qt clear bowl (unfortunately, mine is not so clear, but it's all I had), layer 4 cups pasta, 1/2 teaspoon Italian season, then in order red bell pepper, tomatoes, green bell pepper, remaining pasta, remaining 1/2 teaspoon Italian seasoning, the pepperoni, mozzarella, green onions and olives.

Pour dressing over salad; sprinkle with Parmesan cheese and refrigerate 2 hours.

Stir just before serving!

Mario's Weekend Cooking Challange: Grilled Pizza with Fontina, Tomatoes & Basil

Mario's Weekend Cooking Challenge is a Facebook Group for people to get together, once a month and cook the same recipe, compare notes and discuss outcomes. It is put together by Mario Bosquez host of "Living Today" on Martha Stewart Living Radio, Sirius 112 & XM 157

This month's weekend Cooking Challenge was Grilled Pizzas! Something I've never done before, pizza on the grill, was not only scrumptious, but quick and easy! Try this at your next cookout and get your guests, including the kids, involved in making pizzas to their liking!

The recipe for this month's cooking challenge was provided by Chef Jamie Gwen and can be found here: Grilled Pizza with Fontina, Tomatoes and Basil.

Because I was pressed for time, I did use a pre-made pizza dough bought from one of my favorite Italian Markets, Nino Salvaggio. Shape the dough as thin as you like and the point here is to make the pizzas look rustic and hand-made. If you prefer that perfect round shape, use the inside of a "Cool-Whip" lid as a template and also remember, when working with pizza dough, always pull from the center out underneath the dough and not stretch from the top or else the dough springs back to it's original shape.

Remember, the recipe is just a guide. Any and all of your favorite pizza toppings will work with this recipe. Be creative! I used minced garlic, grape tomatoes, mushrooms, green bell peppers, basil and fontina cheese.

Brush the tops of your pizza dough lightly with olive oil and place, oil side down, on the hot grill. The dough will begin to get puffy, lightly brush the tops with olive oil, and when you see a nice light browning and grill marks on the underside, using tongs, flip the pizza crust over, onto the coolest part of the grill.

Scatter the garlic and cheeses over the crusts and top with your topping choices. Using tongs, rotate the pizzas around the grill so different sections receive high heat. Check the underside often to see it's not burning. The pizzas are done when the top is bubbly and the cheese is melted.

Sprinkle the tops with torn fresh basil leaves and serve immediately!