Ingredients Jump to Instructions ↓

  1. 2 plum tomatoes , seeded and chopped

  2. 1/2 medium red onion , chopped

  3. 8 fresh white button mushrooms, sliced

  4. 1 small green bell pepper, seeded and chopped

  5. 1 stick pepperoni, casing removed and cut into a small dice

  6. 1 pound ball fresh mozzarella or fresh smoked mozzarella, diced

  7. 20 leaves fresh basil , torn or thinly sliced

  8. 1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained

  9. 1 teaspoon garlic salt

  10. 1 teaspoon dried oregano leaves or Italian dried seasoning

  11. 1 rounded tablespoon tomato paste

  12. 2 tablespoons red wine vinegar , eyeball it

  13. 1/3 cup extra-virgin olive oil, eyeball it Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Combine tomatoes, onion, mushrooms, peppers, pepperoni , mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!


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