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

1t basil

1t oregano

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)!