Categories: gaps, sides

Ingredients

• 1 pound pasta, cooked
• 8 ounces pepperoni, cubed
• 8 ounces mozzarella cheese, cubed
• 1 small onion, minced
• 1 stalk celery, minced
• 1 can olives, drained and rinsed
• 3 T minced fresh parsley
• 1/4 c olive oil
• 2 T red wine vinegar
• 11/2 t lemon juice
• 1/2 t Dijon mustard
• 1/2 t salt
• 1/2 t black pepper
• ⅛ t dried oregano
• ⅛ t dried basil

Directions

1. Combine the pasta, pepperoni, cheese, onion, celery, olives and parsley in a large bowl.

2. Place all of the dressing ingredients in a jar, seal, and shake vigorously to combine.

3. Pour over enough of the dressing to moisten the salad and toss gently to combine. Splash with additional dressing, olive oil or vinegar if the pasta has soaked up too much moisture on day 2 or beyond.

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