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!

Detroit's Legendary Maurice Salad Dressing

New York City has Macy's,
Chicago had Marshall Field's,
Here in Detroit, our Grand Dame of department stores was J.L. Hudson.


For over a century, the J.L. Hudson Department Store on Woodward Ave. was more than just a store--it was a Detroit icon and a world-class cultural treasure. At 25 stories, it was the world's tallest department store, and second largest (after Macy's in N.Y.C), and was at one time home to the most exceptional offerings in shopping, dining, services, and entertainment.



The store prided itself on stocking everything from grand pianos to spools of thread. In addition to departments offering fashionable clothing and home furnishings, the original Hudson's store featured an auditorium, a circulating library, a magnificent place called "Toytown", and the world's largest American Flag.
To read more about this magnificent department store, check out this book: Hudson's Detroit's Legendary Department Store.

Now this blog is not about shopping, it's about food. Hudson's downtown location housed many culinary retreats for hungry guests. The thirteenth floor was home to several restaurants, including The Pine Room, The Georgian Room, and The Early American Room, which later evolved into The Riverview Room. The store also offered a tearoom, snack bar, bakery, and fine wine shop, among other specialty food and dining venues.
Though Detroit's downtown gem closed in 1983, many of its culinary traditions have been passed on to its other Hudson's locations. Now under the Macy's name, and before that, Marshall Field's, Hudson's favorites continue to delight beyond Michigan.

One menu item from Hudson's, in particular, was the Maurice Salad. Who was Maurice? Some say he was a chef at Hudson's, where this salad made its debut, though no one knows for sure. While Maurice's identity may have faded into obscurity, his chef's salad with this lemony-mayo dressing remains the number-one seller in all of Macy's Michigan restaurants known as "The Lakeshore Grille". Bottles of this famous dressing can be purchased in all of Macy's Michigan locations, and now you can make this delicious dressing yourself!


Look for small bottles of onion juice in the spice section of many supermarkets. If it's not available, grate a piece of onion and squeeze the pulp through cheesecloth or a fine-mesh strainer.


To make this wonderfully easy and tasty dressing, you'll need:

2 teas. white vinegar
1-1/2 teas. freshly squeezed lemon juice
1-1/2 teas. onion juice
1-1/2 teas. sugar
1-1/2 teas. Dijon mustard
1/4 teas. dry mustard
1 cup of mayonnaise (homemade or store-bought)
2 Tbls. chopped, fresh parsley
1 hard-cooked egg, finally diced
Coarse salt and freshly ground pepper.


Combine the vinegar, lemon juice, onion juice, sugar, Dijon & dry mustard's in a bowl and whisk well to dissolve the sugar.

Now whisk in the mayonnaise, parsley and egg. Season with salt & pepper to taste.

Use this as a salad or sandwich dressing. Keep in the refrigerator for about 5 days.

Now if you'd like to make the official Maurice Salad, as served at Hudson's, in a large bowl, combine 1 lb each of cooked ham, turkey breast, and Swiss cheese all cut into thin julienned strips and 1/2 cup minced sweet pickles. Toss lightly, add the dressing and fold together. Shred one head of iceberg lettuce and arrange a bed of shredded lettuce on 4 salad plates. Top the meat & cheese mixture onto each bed of lettuce and garnish each salad with 2 pimento stuffed green olives, and a couple hard-cooked egg slices. Serve at once!