• Cooking Time:
  • Servings: 8 as a side salad
  • Preparation Time:


I came across this recipe when looking for something to make for a bbq and this Rachel Ray recipe fit the bill. I made some adjustments and found it to be a perfect alternative to a traditional pasta salad recipe during the summer. Leftovers work great as a lunch time meal during the work week.


  • 2 plum tomatoes, seeded and chopped
  • ½ medium red onion, chopped
  • 8 fresh white button mushrooms, sliced
  • 1 can of pitted black olives
  • 1 small green bell pepper, seeded and chopped
  • Pepperoni or to make it healthier I use Hormel turkey pepperoni
  • 1 lb ball fresh mozzarella diced (I just use the small balls and cut them in half)
  • 20 leaves fresh basil, torn or thinly sliced
  • 1lb wagon wheel pasta, cooked to al dente and cooled under cold water, then drained
  • Dressing:
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano leaves or Italian dried seasoning
  • 1 rounded tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • Freshly ground black pepper


  • Combine tomatoes, onion, mushrooms, olives, peppers, pepperoni, mozzarella, basil, and pasta in a big bowl.
  • Whisk garlic salt, oregano or Italian seasoning, tomato paste, and vinegar together.
  • Stream in extra-virgin olive oil while continuing to whisk dressing.
  • When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowls, then toss salad to coat evenly.

Categories: Pasta 

Author Credit: Rachel Ray

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