8 oz. uncooked spiral pasta
1 bell pepper, sliced into strips, with seeds removed
1/2 cup green stuffed olives (with pimentos)
4 oz. cheddar cheese, cut into small cubes
4 oz. mozzerella cheese, cut into small cubes
1/2 cup chopped pepperoni
1/2 cup red onion, sliced into strips
1 small bottle italian dressing
Cook pasta according to package directions. Drain, and rinse with cold water. Place into large bowl, and add vegetables and pepperoni. Pour half the Italian dressing over the salad and 1 cup of the Parmesan cheese.
Chill in the refrigerator, preferably overnight.
Just before serving, pour over the rest of the Italian dressing and mix well. Sprinkle top with generous amount of Parmesan cheese.
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