Pepperoni, Cheddar, & Veggie Pasta Salad
Pepperoni, Cheddar, and Veggie Pasta Salad recipe
Yield
6 servingsPrep
5 minCook
15 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
red onion
chopped |
|
| ½ | each |
green bell peppers
chopped |
|
| 6 | ounces |
pepperoni
sliced, cut into halves or quarters |
|
| 4 | ounces |
cheddar cheese
shredded |
|
| 1 | small |
tomatoes
cubed |
|
| ½ | can |
black olives
small, chopped |
*
|
| 1 | x |
salad dressing, italian
|
*
|
| 1 | box |
pasta, tricolor
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
red onion
chopped |
|
| 0.5 | each |
green bell peppers
chopped |
|
| 173.4 | ml/g |
pepperoni
sliced, cut into halves or quarters |
|
| 115.6 | ml/g |
cheddar cheese
shredded |
|
| 1 | small |
tomatoes
cubed |
|
| 0.5 | can |
black olives
small, chopped |
*
|
| 1 | x |
salad dressing, italian
|
*
|
| 1 | box |
pasta, tricolor
|
* |
Directions
Cook and chill pasta.
Add vegetables and other ingredients.
About 1 hour before serving, add dressing and toss.
Toss before serving.
Salt and season to taste.
