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
Dressing:
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

Directions

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!