16 oz bottle Italian Salad dressing
reserved mushroom juice
1/2 t dry oregano
1/2 t red pepper flakes
In a large mixing bowl whisk together all ingredients, set aside.
16 oz package twisted elbow pasta
4 oz sliced pepperoni
1 c cherry tomatoes, halved
1 green pepper, thinly sliced
6 oz kalamata olives, sliced
6 oz jar marinated or pickled mushrooms, reserve juice
1 small red onion, thinly sliced
8 oz mozzarella cheese, cubed
4 leaves fresh basil
salt and black pepper to taste
Cook pasta in salted water per directions on package until al dente, drain well. Combine pasta, remaining salad ingredients in bowl with the dressing, toss until combined. Cover, place in refrigerator for at least 4 hours or overnight before serving. Stir well before serving.
