Supreme pizza Pasta Salad
2 plum tomatoes seeded and chopped
1/2 medium red onion chopped 8 fresh white button mushrooms
sliced 1 small green bell pepper seeded and chopped 1
stick pepperoni, casings removed and cut into small dice 1
pound fresh mozzarella, shredded or diced 20 fresh basil
leaves torn or thinly sliced 1 pound wagon wheel pasta
cooked al dente cooled under cold water then drained.
Dressing, 1 tsp garlic salt 1 tsp dried oregano leaves, or
italian dried seasoning 1 rounded tbsp Tomato paste 2 tbsp
red wine vinegar
2/3 cup extra virgin olive oil freshly ground black
pepper to taste
Combine, tomatoes, onions, mushrooms, bell pepper,
pepperoni, mozzarella, basil, and pasta in a big bowl. Wisk
garlic salt, oregano or italian seasoning, tomato paste and
vinegar together. Stream in olive oil while continuing to
whisk. When oil is incorporated, pour dressing over pasta
salad, add a few grinds of black pepper, then toss to coat
evenly. Adjust your seasons and serve. Left overs make a
great snack or lunch the next day.
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