- 8
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Ingredients
- DRESSING:
- 2 plum tomatoes seeded, chopped
- 1/2 medium red onion chopped
- 8 fresh white button mushrooms sliced
- 1 small green bell pepper seeded, chopped
- 1 stick pepperoni casing removed, and cut into a small dice
- 1 pound ball fresh mozzarella or fresh smoked mozzarella diced
- 20 fresh basil leaves torn or sliced thin
- 1 pound wagon wheel pasta cooked al dente, and cooled under cold water, then drained
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano leaves (or Italian dried seasoning)
- 1 tablespoon tomato paste - (rounded)
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- Freshly-ground black pepper to taste
Preparation
Step 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!
This recipe yields 8 servings as a side.
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