Italian Pasta Salad Recipe

• servings: 10 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 pound tri colored pasta (cooked and drained, note one)

1 orange bell pepper (diced)

1 red bell pepper (diced)

2 cups grape tomatoes (sliced in half)

3 ounces sliced pepperoni (quartered)

6 ounces sliced black olives

8 ounces mozzarella cheese (cubed)

1/2 cup sliced pepper rings (optional, found near the pickles)

16 ounces Italian salad dressing (see note two)

Directions

Cook the pasta according to package instructions, rinsing with cold water when done.

While the pasta is cooking, dice the peppers, slice the grape tomatoes, quarter the pepperoni, and cube the cheese.

Mix together all of the ingredients except for the salad dressing. Add approximately 1 cup of the salad dressing to the pasta salad, reserving the rest on the side for guests to add to their portion if they would like more.

Serve cold. See notes in the post for how to make this ahead of time.

Nutrition

• Calories: 346 kcal
• Total Fat: 21 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Cholesterol: 17 mg
• Sodium: 1055 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 12 g