Italian Pasta Salad
Serves 8

8 ounces (dried) spiral pasta, cooked, drained and cooled (about 5 cups cooked)
1 medium zucchini, thinly sliced (about 11/4 cups)
1 medium red sweet pepper, chopped (about 3/4 cup)
2 tomatoes, seeded and chopped
3 ounces sliced pepperoni
2 ounces provolone cheese or part-skim mozzarella, cubed (about 1/2 cup)
1/3 cup snipped parsley
1/4 cup chopped red onion
14 pitted ripe olives (optional)
1/2 cup reduced-fat balsamic vinaigrette

In large bowl, toss together spiral pasta, zucchini, pepper, tomato, pepperoni, cheese cubes, parsley, red onion and olives (if desired). Pour balsamic vinaigrette over the salad and toss to coat ingredients with the dressing. To let flavors mellow, let the salad stand at room temperature for 30 minutes before serving.