1 lb. spaghetti, cooked, drained and cooled
4 Tbsp olive oil, divided
1 Tbsp ea: dried parsley, dried oregano and dried basil
1 Cup slices of pepperoni, quartered
2 Cups diced roma tomatoes, seeded
1 Cup diced green onions
1 Cup diced green bell peppers
1 Cup sliced black olives
1 Cup sliced fresh mushrooms, sauteed (optional)
1 Cup shredded mozzarella cheese
1/2 Cup grated Parmesan cheese
Break each strand of dry spaghetti into thirds. Cook spaghetti according to directions on the package. Drain immediately and run under cold water to halt the cooking.
Once drained thoroughly and cooled, lightly toss the spaghetti in the mixing bowl with 2 Tbsp of olive oil to prevent clumping and sticking.
To the spaghetti, add the herbs and lightly toss.
Add the pepperoni quarters, tomatoes, green onions, green peppers, olives, mushrooms and both cheese, tossing and folding to blend all ingredients.
refrigerate for one hour minimum. If the pasta salad is too dry for your liking, drizzle another 2 Tbsp olive oil over just before serving to moisten.
