Total Time
42mins
Prep 30 mins
Cook 12 mins

I make this Pasta Salad for family get togethers. Everyone loves it, and is a meal in itself. Great summertime recipe with an Italian flair**mozzarella, pepperoni, olives and fresh veggies.

Ingredients Nutrition

  • 1 (1 lb) boxtri colored pasta
  • 1 (8 ounce) packageshredded mozzarella cheese
  • 1 (6 ounce) package pepperoni, Sliced then chopped
  • 12 green pepper, sliced
  • 12 red pepper, sliced
  • 1 cucumber, Chopped & Seeds Removed
  • 1 (12 ounce) box cherry tomatoes, Whole
  • 0.5 (6 ounce) jar pimento-stuffed green olives, sliced
  • fresh oregano, chopped (Dried Can Be Subsituted)
  • fresh basil, chopped (Dried Can Be Subsituted)
  • 12 teaspoon celery seed
  • salt & pepper, to Taste
  • 1 (16 ounce) bottle light Italian dressing (Your Favorite, Fat Free 7 Seas is Great)
  • parmesan cheese

Directions

  1. Cook Pasta according to Package Directions. Rinse in Cold Water, Drain. Place pasta in a large bowl.
  2. Add chopped Pepperoni, Olives, Red & Green Peppers, Cucumber, Tomatoes & Herbs.
  3. Add Celery seeds, S&P, to taste. Stir well.
  4. Add mozzarella cheese. Stir again.
  5. Then add Italian Dressing. Mix very well to coat.
  6. Finally, sprinkle with Parmesan. Great served same day.
  7. If refrigerated overnight, more dressing may be needed the next day to moisten. Keep Parmesan handy for individual tastes.