This is the brainchild of my child…my 10-year old son Connor! Yay to getting kids to help with meal planning. His idea: I want to make a pasta salad out of pizza toppings. I immediately got behind this. Here’s what we did!
Serves 4 (ish)
2C cooked pasta (we used a gluten free chickpea pasta but any cooked noodle of choice would do)
2C raw mushrooms, sliced
1C grape tomatoes, sliced in 1/2
1-2 bell peppers, diced
2 green onions, chopped
12-16 slices of a round cut salami (peperoni would also be delish)
12-15 kalmata olives, sliced in 1/2
4T red wine vinegar
4T olive oil
1T maple syrup
S+P to taste
Mix the ingredients. If you can let it sit and marinate for a bit the mushrooms soak up the dressing a bit and are to DIE for! It was also great the next day for lunch (of course I taste tested this – an essential part of the recipe building process)!