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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I made this so my three-year-old would eat more veggies. -Tricia Taylor, Louisville, KY Ingredients:
3 cups (8 ounces) uncooked vegetable rotini (corkscrew pasta) |
1 1/2 cups (1/4-inch-thick) slices zucchini |
1 1/4 cups yellow bell pepper strips |
1 cup drained canned quartered artichoke hearts |
1/2 cup (2 ounces) cubed part-skim mozzarella cheese |
1/2 cup grape or cherry tomatoes, halved |
1/4 cup reduced-fat greek or italian dressing |
1/4 cup sliced ripe olives |
34 slices turkey pepperoni, cut into strips (about 2 ounces) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta and remaining ingredients in a large bowl; toss well to combine.
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