Ingredients
1
package (16 oz) uncooked rotini pasta
2
tablespoons salad supreme seasoning
1
medium red bell pepper, chopped
2
plum (Roma) tomatoes, chopped
1
large green bell pepper, chopped
1
package (3.5 oz) sliced pepperoni
8
oz fresh mozzarella ciliegini (cheese balls), drained, halved
3
green onions with tops, sliced (about 1/2 cup)
1/2
cup sliced pimiento-stuffed green olives
1
cup zesty Italian dressing
1/4
cup shredded Parmesan cheese
Preparation
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
In 3- or 4-quart clear bowl, layer 4 cups pasta, 1 tablespoon of the seasoning, the red bell pepper, tomatoes, green bell pepper, remaining pasta, remaining 1 tablespoon seasoning, the pepperoni, mozzarella, onions and olives.
Pour dressing over salad; sprinkle with Parmesan cheese. Refrigerate 2 hours. Stir just before serving.
