Pepperoni Pizza Salad

• 8 ounces ditalini
• 4 ounces pepperoni, cut into 1/4-inch slices, then the slices quartered
• 12 cup chopped green bell pepper
• 2 ripe plum tomatoes, peeled and cut into bite-size chunks
• 1 cup fresh white mushroom, thinly sliced
• 12 cup pitted black olives, thinly sliced
• 8 ounces mozzarella cheese, shredded
• 3 tablespoons red wine vinegar
• salt
• fresh ground black pepper
• 1 teaspoon anchovy paste (optional)
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 13 cup extra virgin olive oil

1. Cook the pasta per package directions for al dente; drain in a colander and rinse briefly under cold running water; shake the colander and drain completely; set aside.
2. To make the dressing: whisk the vinegar, salt, and pepper together in a small bowl.
3. Whisk in the anchovy paste, garlic, and oregano; slowly whisk in the olive oil until an emulsion forms.
4. Put the pasta, pepperoni, bell pepper, tomatoes, mushrooms, olives, and mozarella in a large serving bowl; toss gently.
5. Pour the dressing over the mixture; toss gently and thoroughly.
6. Serve immediately or cover and refrigerate up to 8 hours.

ditalini, pepperoni, green bell pepper, tomatoes, fresh white mushroom, black olives, mozzarella cheese, red wine vinegar, salt, fresh ground black pepper, anchovy paste, garlic, oregano, extra virgin olive oil

Taken from www.food.com/recipe/pepperoni-pizza-salad-167452 (may not work)