Sunday, August 23, 2009

Pepperoni Pasta Salad

7 oz. corkscrew pasta
6 oz. cheese cubes or crumbles
6 oz. pepperoni, cut in half
1/2 c. green peppers, chopped
4 green onions, chopped
1 c. broccoli, chopped
1/4 c. parmesan cheese
1 c. cherry tomatoes, cut in half
2/3 c. Italian salad dressing
1/4 tsp. each, basil and garlic powder
6 oz. jar marinated artichoke hearts
olives, capers, mushrooms, etc.-optional

Combine all except broccoli, tomatoes and cheese.  Refrigerate 3-4 hours.  Add broccoli, tomatoes and cheese just before serving.

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Happy Dining!