Ingredients
Units
Scale
- 16 ounces pasta, cooked
- 4 ounces mushrooms, chopped
- 3.8 ounces black olives, sliced
- 14–ounces canned artichokes, drained & sliced
- 1 bell pepper, diced
- 1/3 cup red onion, diced
- 1 pint cherry tomatoes, sliced
- 8 ounces pearl-sized mozzarella balls
Dressing:
- 1 cup oil
- 1/3 cup red wine vinegar
- 2 tablespoons pizza seasoning (see below for homemade)
Homemade Pizza Seasoning:
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried onion flakes
- 1/2 teaspoon salt (or more)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon fennel or dill seed (optional)
Instructions
- In a large bowl mix together cooked pasta, mushrooms, olives, artichokes, bell pepper, red onion, cherry tomatoes, and mozzarella balls until well blended.
- In a small bowl whisk together oil, red wine vinegar, and pizza seasoning. Pour dressing on top of the pasta/veggie mixture. Mix gently until well combined.
- Cover & refrigerate minimum 30 minutes to overnight.
Notes
Store for up to 5 days in the refrigerator.
- Prep Time: 30 mins
- Cook Time: 30 mins
Nutrition
- Serving Size:
- Calories: 422
- Sugar: 4 g
- Sodium: 722.8 mg
- Fat: 20.8 g
- Saturated Fat: 3 g
- Carbohydrates: 47.8 g
- Fiber: 10.5 g
- Protein: 15.7 g
- Cholesterol: 3.4 mg