8ouncesfresh mozzarella cheesecubed (about half-inch pieces) Use firm mozzarella if fresh is not available.
4ouncesturkey pepperonisliced and quartered
1cupred onionthinly sliced and separated into rings and loosely chopped
1cupgreen bell pepperchopped
4ouncescanned, sliced ripe olivesdrained
1 ½cupsgrape or cherry tomatoessliced in half
½cupwhite wine vinegar
Cook pasta according to package directions. Rinse with cold water and drain again and set aside.
On large cutting board, cut tomatoes in half. Then dice fresh mozzarella and cut pepperoni into quarters. Set aside.
Next, dice the green bell peppers and onions and set aside.
In large bowl, stir to combine pasta, chopped green bell peppers and onions, diced mozzarella, cut pepperoni and tomatoes, black olives and shredded Parmesan cheese.
In small bowl add olive oil, white wine vinegar, garlic, oregano, basil and whisk to combine. Pour over salad and stir gently to coat.
Cover and chill at least 2 hours. Stir again before serving cold.
Sometimes I leave out the onions depending on what I have on hand. You can also use shell pasta (not the mini though) if you prefer.
MONEY SAVING TIP:I buy the fresh mozzarella at my local wholesale club like Costco or Sam's Club. It's much cheaper and you can freeze any leftovers!MAKE AHEAD TIP:This recipe requires chilling for at least two hours so it's the perfect make ahead recipe!