Tri-color Pasta and Pepperoni Salad
By
Susan Bickta
@souxie
1
★★★★★ 3 votes5
Ingredients
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1 pkg(12 ounces) pasta, tri-colored, cooked al dente as directed
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1 can(s)(6 ounces) large pitted black olives, drained and halved
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1 can(s)(15.5 ounces) cannellini beans, drained
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1/2green bell pepper, chopped
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1/2red bell pepper, chopped
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1/2orange bell pepper, chopped
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1 csweet onion, chopped
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2-3 largeroma tomatoes, chopped
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2 smallzucchini, chopped
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1/4 lbsliced pepperoni, chopped
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1/2 cgrated parmesan cheese
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1 tspitalian seasoning
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1/4 tspsalt
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1 bottle(16 ounces) italian salad dressing
How to Make Tri-color Pasta and Pepperoni Salad
- Cook pasta al dente according to package directions. Drain and set aside.
- Meanwhile, in a LARGE bowl, combine the olives, beans, green pepper, red pepper, orange pepper, onion, tomatoes, zucchini, pepperoni, Parmesan cheese, Italian seasoning and salt. Mix well. Add the cooked pasta and pour the dressing over all. Toss gently to coat all.
- Cover and refrigerate for at least 2 hours, or until chilled.