SUPREME PIZZA PASTA SALAD

From Rachael Ray

SALAD

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 small dice
1 pound fresh mozzarella cheese or fresh smoked mozzarella cheese, diced
20 leaves fresh basil, torn and thinly sliced
1 pound wagon wheel pasta, cooked, cooled under cold water, and drained

DRESSING

1 teaspoon garlic salt
1 teaspoon dried oregano or Italian seasoning
1 rounded tablespoon tomato paste
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
freshly ground black pepper, to taste

Combine tomatoes, onion, mushrooms, bell pepper, pepperoni, mozzarella, basil and pasta in a big bowl.  Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together.  Stream in olive oil while continuing to whisk.  When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper, then toss to coat evenly.  Adjust your seasonings and serve.  YIELD:  8 servings as a side