16 ozjar marinated or pickled mushroomsreserve juice for dressing
16 ozjar kalamata olivessliced
1smallred onionthinly sliced
18 ozpackage mozzarella cheesecubed
4ozsliced pepperoni
salt and black pepper to taste
4leavesfresh basilthinly sliced (chiffonade)
Instructions
Cook pasta in salted water per the package directions until al dente. Drain well.
In a large mixing bowl whisk together the prepared dressing, reserved mushroom juice, dry oregano and red pepper flakes.
To the dressing add cooked pasta, tomatoes, green pepper, mushrooms, olives, onion, mozzarella and pepperoni. Toss until combined. Taste and adjust salt and black pepper to taste.
Refrigerate for at least 4 hours preferably overnight before serving.