Pepperoni Pizza Salad
3/4 Cup refrigerated Garden Vegetable Pasta Sauce
1 Tbsp olive oil
1/2 tsp dried Italian seasoning
1 Cup (4 oz) Mozzarella cheese, shredded
1/3 Cup (1-3/4 oz) small pepperoni slices, halved
1 Cup fresh mushrooms, sliced
1 Cup Green bell pepper, chopped
1/4 Cup black olives, sliced
1 Tomato, chopped
Cook rotini to desired doneness as directed on package, omitting salt. Drain; rinse with cold water.
Meanwhile, combine pasta sauce, oil and Italian seasoning in a large bowl; blend well.
Add cooked rotini and remaining ingredients to pasta sauce mixture; toss gently to coat. Refrigerate until serving time.
Servings: 6 (1-1/4 cup)
Calories: 290 Sodium: 440 mg Cholesterol: 17 mg Fat: 11 g Carbohydrates: 17 g
Exchanges: 1-1/2 Med Fat Meat, 1 Starch/Bread, 1 Vegetable
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