Italian Pasta Salad

• 12 ounces, weight Pasta, Any Shape
• 8 ounces, weight Mushrooms, Washed And Sliced
• 1 cup Sliced Zucchini
• 1 cup Diced White Onion
• 2 cups Cherry Tomatoes, Quartered
• 6 ounces, weight Pepperoni, Sliced And Halved
• 10 whole Pepperoncinis, De-stemmed And Thinly Sliced
• 1/4 cups Olive Oil, Plus A Splash For Cooking Vegetables
• 1/4 cups Balsamic Vinegar
• 1 Tablespoon Black Pepper
• 1 Tablespoon Sea Salt
• 1/2 cups Mozzarella Cheese (for Garnish)

1. Cook the pasta according to the directions on the box (drain and set aside in a large mixing bowl when finished).
2. I like to prepare my vegetables while the pasta cooks.
3. Add mushrooms, zucchini and onions with a splash of olive oil to a skillet and cook for 10 minutes.
4. Toss the cooked vegetables in with the pasta.
5. Add cherry tomatoes, pepperoni, pepperoncini, olive oil, balsamic vinegar, black pepper and sea salt.
6. Stir well.
7. Serve with a little bit of mozzarella cheese.

weight pasta, weight mushrooms, zucchini, white onion, cherry tomatoes, weight pepperoni, olive oil, balsamic vinegar, black pepper, salt, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/italian-pasta-salad-8/ (may not work)