recipe adapted from here
Pizza Pasta
1 lb. rotini pasta, cooked and drained
1 (5 oz.) package Pepperoni minis (found right next to the rest of the pepperoni in the refrigerated section)
1 1/2 cups mozzarella cheese (or however much you like)
1 medium tomato (or 2 roma) diced
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 can sliced ripe olives, drained
1 T parsley flakes
3/4 c prepared Italian dressing
In a large bowl, combine pasta, pepperoni, cheese, tomato, bell pepper, and olives. Toss in salad dressing. Serve immediately, or refrigerate for 1-2 hours if you like pasta salad cold.
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