Rigatoni Macaroni Salad

This is Aunt Connie's recipe that my mother-in-law Pat always made.  (Not to be confused with my mom Connie, even though she is an aunt. ;) )

Rigatoni Macaroni Salad

1 pound box rigatoni macaroni (or other favorite pasta shape, gluten free would work too)

3/4 cup olive oil

2 cups sugar

2 cups vinegar

1/4 teaspoon pepper

1/2 Tablespoon salt

1 onion

1 green pepper

1 small jar pimento (optional)

Cook pasta according to package directions.  I used penne today. Don't cook it until it's mush, it needs to stand up to marinading in the liquid.  Drain off hot water.  You can cool pasta faster by running cool water on it.  Drain again.

Mix together oil, sugar, vinegar, pepper, and salt. Isn't my organic olive oil a pretty color?

Chop green pepper (or use any color you like.)

Chop onion (use yellow or even red as I had on hand.)

I never seem to have pimento on hand so always leave it out. Other pepper colors would be so pretty in here!

Combine with pasta and then dump oil mixture over the top. 

Stir.  Let set for 24 hours, stirring occasionally to be sure all the pasta soaks in the flavors. If you must make it the same day do it in the morning so it at least has the day to sit.

You can store this in the fridge for a while since it has vinegar in it.  Sometimes I cook a little more pasta and throw it back in the liquid that filters out when I scoop up the pasta/veggies.

Foodie Friends Friday Linky Party #51

Welcome to Foodie Friends Friday 

Chicken Recipe Party!!

Last week's recipes that received the MOST CLICKS.  I was honored to have my Strawberry Pie, chosen as one of them!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Rosso Verde Pizza

Pistachios on pizza?!  No way!  I thought the same thing when my husband brought it home from the pizza place.  But between it, the sweet red peppers, and the pesto, it works.  You must try it!  This is my version. We came up with a fun name, it means Red Green Pizza in Italian.

Rosso Verde Pizza

grilled pizza dough or quick pizza dough

pesto

shredded mozzarella (or a blend of your favorite pizza cheeses)

sauteed diced red peppers

pistachios 

For this recipe I used pre-grilled pizza dough and cooked it in the oven.  For fresh grilled pizza follow instructions on the grilled pizza dough page.  You can also use the quick pizza dough recipe and top it.  

Preheat oven and stone to 450 degrees.  Place frozen pizza dough or rolled our fresh dough on a pizza paddle or flat cookie sheet. Frozen pizza doesn't need cornmeal, it won't stick but the fresh DOES.  Spread on the pesto. Use as much or as little as you like. 

Sprinkled on your grated cheese.

Add the red peppers.

Now, on to adding the pistachios.  We left ours whole but you could chop them up a little bit if you want but don't obliterate them.  You want the crunch.

Slide it onto the pizza stone. 

Bake for 8-10 minutes or until golden brown.  Careful to watch your crust.  Brown is nice but at the end can quickly be too brown.

Slice and enjoy!