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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