Pepperoni slices, provolone and more deli favorites are tossed with pasta and Italian dressing for a chilled salad that's perfect for a picnic.
What You Need
Original recipe yields 12 servings
1 pkg. (16 oz.) rotelle pasta, cooked, drained
1 medium green pepper, chopped
2 medium tomatoes, chopped
4 oz. stick pepperoni, cut into 1/4-inch-thick slices, quartered
4 oz. provolone cheese, cut into 1/4-inch chunks
1/2 cup KRAFT Italian Dressing
Add To Shopping List
Let's Make It
Mix all ingredients except dressing in large bowl.
Add dressing; toss to coat. Cover.
Refrigerate at least 1 hour before serving. Store leftover salad in refrigerator.
Garnish with chopped fresh parsley or basil leaves.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 cups or 12 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.