Pepperoni Pizza Salad
Low Calorie Recipe
By Fitness and Freebies
Add cooked rotini and remaining ingredients to a pasta sauce mixture; toss gently to coat. Refrigerate until serving time.
3/4 cup refrigerated garden vegetable pasta sauce
1 tablespoon olive oil
1/2 teaspoon dried Italian seasoning
1 cup (4 ounces) Mozzarella cheese, shredded
1/3 cup (1-3/4 ounces) 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.
Nutrition information per serving:
Recipe makes 4 servings
See also: Layered Southwestern Pasta Salad
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