Recipe: Pizza Pasta Salad

Pizza Pasta Salad

1 pound Rotini, Twists or Spirals, uncooked
3 oz. sliced pepperoni (about 3/4 cup)
4 oz. sliced Provolone cheese (about 1 cup)
12 cherry tomatoes, halved (about 1 1/2 cups)
1/2 cup grated Parmesan cheese
1/2 cup non-fat Italian salad dressing
1 tsp. Italian seasoning
1/2 tsp. minced garlic
1 green bell pepper, ribs and seeds removed, sliced into rings
2 1/2 (7-inch) rounds of pita bread

Prepare pasta according to package directions.

While pasta is cooking, cut pepperoni slices into fourths and slice the Provolone cheese into matchstick-size pieces. Place in a large bowl. Add cherry tomatoes, Parmesan cheese, Italian dressing, Italian seasoning and garlic.

When pasta is done, drain and rinse with cold water. Drain again. Add pasta to cheese mixture and mix well.

Quarter the pita bread rounds and place around a large platter. Top with pasta salad and garnish with green pepper rings.

Servings: 6