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Pizza pasta salad

Makes 4 servings


  • ½ lb. dry pasta (Rotini, Penne, Farfalle)
  • 1 red bell pepper, chopped
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • ¼ cup green olives, drained and sliced
  • ¼ cup pepperoni slices
  • ¼ cup shredded cheese


  • ¼ cup olive oil
  • 3 Tbsp. red wine vinegar
  • 1 tsp. Italian seasoning


Cook pasta according to package directions.

In small jar with lid, combine dressing ingredients. Shake to combine and set aside.

In a large bowl, combine cooked pasta and remaining ingredients with enough dressing to coat lightly. Toss. Reserve remaining dressing.

Refrigerate 1-2 hours before serving, if possible. Add remaining dressing. Toss. Serve.

Nutrition analysis per serving: 460 calories, 24 g fat, 12 g protein, 47 g carbohydrate, 1 g fiber, 390 mg sodium

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