2 tsp. salad supreme seasoning

1 medium red bell pepper, chopped

2 plum tomatoes, chopped

1 large green bell pepper, chopped

1 package (3.5oz) sliced pepperoni

8 oz fresh mozzarella ciliegini (cheese balls) drained, halved

3 green onions with tops, sliced (about 1/2 C.)

1/2 C. sliced pimiento-stuffed green olives

1 C. zesty Italian dressing

1/4 C. shredded parmesan cheese

 

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain. In 3 to 4 quart clear bowl, layer 4 C. pasta,1 tsp. of the seasoning, the red bell pepper, tomatoes, green bell pepper, remaining 1 tsp. seasoning, the pepperoni, mozzarella, onions and olives. Pour dressing over salad; sprinkle with parmesan cheese. Refrigerate 2 hours, stir just before serving. (Made for AD BBQ; was a hit)

 

Yield:

Calories:

Fat:

Fiber: