Ingredients

• 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, casing removed and cut into a small dice
• 1 pound ball fresh mozzarella or fresh smoked mozzarella, diced
• 20 leaves fresh basil, torn or thinly sliced
• 1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano leaves or Italian dried seasoning
• 1 rounded tablespoon tomato paste
• 2 tablespoons red wine vinegar, eyeball it
• 1/3 cup extra-virgin olive oil, eyeball it
• Freshly ground black pepper

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Instructions

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!