Pizza Pasta Salad

2 plum tomatoes, seeded and chopped  
1/2 medium red onion, chopped  
8 fresh white button mushrooms, sliced  
1 small green bell pepper, seeded and chopped  
1 stick pepperoni, casing removed and cut into a small dice (or use pre sliced pepperoni cut in quarters)  
1 pound ball fresh mozzarella or fresh smoked mozzarella, diced 
20 leaves fresh basil, torn or thinly sliced  
1 pound pasta, cooked to al dente, cooled under cold water, drained

**For 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, 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 bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. 

**You can substitute a bottled balsamic vinaigrette for the dressing. I really like Paul Newman's Light Balsamic Vinaigrette.