I made this salad a few months back and it is good. I am planning on making it again this weekend for our company. I was going to add black olives this time, but forgot to pick them up, so it will olive-less again. This is a Rachael Ray recipe that I got from the Food Network website.
This is how the recipe appears there. I made a few changes to make it easier. Like I just bought sliced pepperoni and a block of Mozzarella. (This time I even found mini pepperonis!! So cute.) Enjoy!
Ingredients:
-2 plum tomatoes, seeded and chopped
-1/2 med. red onion, chopped
-8 fresh white button mushrooms, sliced
-1 sm. green bell pepper, seeded and chopped
-1 stick pepperoni, casing removed and cut into a small dice
-1 pound ball fresh Mozzarella, diced
-20 leaves fresh basil, torn or thinly sliced
-1 # wagon wheel pasta, cooked to al dente and cooled under cold water then drained
Dressing:
-1 t. garlic salt
-1 t. dried oregano leaves or Italian dried seasoning
-1 rounded T. tomato paste
-2 T. red wine vinegar
-1/3 c. extra-virgin olive oil
-Freshly ground black pepper
Directions:
Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano, tomato paste and vinegar together. Stream in extra-virgin olive oil, and continue to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad.
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