Pizza pasta salad

Yield: 6 Servings

Measure Ingredient
1 pounds Rotini, Twists or Spirals uncooked
3 ounces Sliced pepperoni
4 ounces Sliced Provolone cheese
12 \N Cherry tomatoes, halved
½ cup Grated Parmesan cheese
½ cup Italian salad dressing (non-fat)
1 teaspoon Italian seasoning
½ teaspoon Minced garlic
1 \N Green bell pepper (seeds and ribs removed) sliced into rings
2½ \N 7-inch rounds of pita bread

Prepare pasta according to package directions. While pasta is cooking, cut pepperoni slices into fourths and slice the Provolone cheese into matchstick-size pieces. Place in a large bowl. Add cherry tomatoes, Parmesan cheese, Italian dressing, Italian seasoning and garlic.

When pasta is done, drain and rinse with cold water. Drain again. Add pasta to cheese mixture and mix well. Quarter the pita bread rounds and place around a large platter. Top with pasta salad and garnish with green pepper rings.

Each serving provides: 464 Calories; 215 g Protein; 53 g Carbohydrates; 17.9 g Fat; 36.7 mg Cholesterol; 915 mg Sodium.

Calories from Fat: 35%

Copyright National Pasta Association () (Reprinted with permission)

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