1 Tablespoon Pompeian Robust Extra Virgin Olive Oil
1/2 cup cooked pasta
1 1/2 ounces sliced pepperoni
1 1/2 ounces mozzarella cubes
1/2 cup Cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, diced
1/2 ounce of olives, sliced
2 teaspoons red wine vinegar
Salt and pepper to taste
- Note: Make sure pasta has chilled before creating this salad.
- In a large bowl, combine pasta with vegetables, cheese, and pepperoni.
- Add in Pompeian Robust Extra Virgin Olive Oil, vinegar, and seasonings. Stir to coat the salad.
- If possible, let sit in the refrigerator for at least 15 minutes for the flavors to come together and serve!