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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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This pasta salad is a popular addition to summer menus. My children love this salad.Danielle Carpenter, Vienna, West Virginia Ingredients:
8 ounces uncooked spiral pasta |
6 tablespoons vegetable oil |
1/3 cup grated parmesan cheese |
1/4 cup red wine vinegar |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/8 teaspoon pepper |
1 cup halved cherry tomatoes |
1 cup (4 ounces) cubed cheddar cheese |
1 cup (4 ounces) cubed part-skim mozzrella cheese |
1/2 cup sliced green onions |
1/2 cup sliced pepperoni (about 1-1/2 ounces) |
Directions:
1. Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the oil, Parmesan cheese, vinegar, oregano, salt, garlic powder and pepper; shake well.
2. Drain pasta; rinse in cold water. In a large bowl, combine the remaining ingredients. Add pasta. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 7 servings.
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