16 oz combination wagonwheel and corkscrew pasta
4 oz olive oil
4 oz red wine vinegar
1 garlic clove, minced
1/2 Tbsp oregano leaves
1/2 tsp Dijon mustard
16 oz diced fresh mozzarella
8 oz fresh sliced mushrooms
4 oz pepperoni, cut in small strips
4 oz diced green bell pepper
6 Roma tomatoes, diced
1 small sweet onion, diced
Cook pasta according to directions on box, making sure they are al dente. Drain well and let sit out to cool.
In a large bowl, whisk together the next 5 ingredients.
Add the drained pasta to the bowl, stirring to combine, then add the remaining ingredients and toss gently to combine.
Taste and add seasoning as needed.
Serve at room temperature.
Will serve 8 to 10 at a potluck.
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