Shelly's Recipe

PEPPERONI PIZZA PASTA SALAD

Category: Pasta Salads

8 oz ditalini or other small, tubular pasta
3 tbsp red wine vinegar
Salt and black pepper
1 tsp anchovy paste (optional but recommended for subtle flavor)
1 clove garlic, minced
2 tsp dried oregano, crumbled
1/3 cup extra-virgin olive oil
4 oz pepperoni sausage, cut into 1/4 inch slices, then quartered
1/2 cup green bell pepper, seeded, ribs removed and chopped
2 ripe tomatoes, peeled and cut into bite-sized chunks
1 cup fresh white mushrooms, thinly sliced
1/2 cup pitted black olives, thinly sliced
8 oz mozzarella, shredded

Cook pasta al dente, according to pkg directions. Drain into colander and rinse briefly under cold running water. Shake colander gently to drain completely. Set aside.

To make dressing, in small bowl, whisk together the vinegar and salt and pepper to taste. Whisk in anchovy paste, if using, garlic and oregano. Slowly whisk in the olive oil until an emulsion forms.

Place pasta, pepperoni, bell pepper, tomatoes, mushrooms, olives and mozzarella in large serving bowl. Toss together gently. Pour dressing over mixture and toss again, gently but thoroughly. Serve immediately, or cover and refrigerate up to 8 hours.