Rainbow Rotini Salad

A great little recipe from my Publix Grocer's Product Department -- they have recipe cards there and I always grab the ones that sound good. This one did not disappoint. Even DD enjoyed this pasta salad. NOTES: I used Colby Jack cheese instead of the cheddar, and about 1/2 of the listed amount. I also cut the dressing by half, the original recipe calls for 1 cup. I used a mixture of Newman's Own Tuscan Italian and Olive Oil & Vinegar dressings. I'm sure some fresh chopped broccoli would be a nice addition too.

• Ready In: 20 mins
• Yields: 6

Ingredients

• 8  ounces tri-color spiral pasta
• 4  ounces sharp white cheddar cheese, cut into cubes
• 4  ounces mild cheddar cheese, cut into cubes
• 4  ounces  nitrate-free  pepperoni, chopped
• 1  large tomatoes, seeded and chopped
• 1  small red bell pepper, seeded and chopped
• 1  small yellow bell pepper, seeded and chopped
• 3  green onions, thinly sliced (including the tops)
• 1⁄2 cup  prepared  light Italian dressing (or more if desired)
• 1  teaspoon  italian seasoning

• SUBSTITUTIONS

• 4  ounces  rotisserie chicken, cubes (instead of pepperoni)

Directions

1. Cook pasta al dente according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. In a large salad bowl combine cheese cubes, pepperoni, tomato, bell peppers and onions. Stir in cooled pasta.
3. Drizzle dressing over pasta salad. Sprinkle with Italian seasoning. Toss to coat.
4. Serve immediately, or cover and chill 2 to 24 hours before serving.