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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Courtesy of National Pasta Association. Serve with focaccia and a tossed green salad. ** Exceeds saturated fat recommendation; recommended amound 1.5g per serving or less. To reduce saturated fat content consider using turkey pepperoni. Nutritional Information does not include suggested side dishes. Wine Pairings: Snagiovese, Chianti, Bardolino Ingredients:
1 lb radiatore |
5 plum tomatoes, sliced |
1 cup jumbo black olives, sliced |
1 1/2 ounces pepperoni |
1/4 cup parmesan cheese, grated |
3 tablespoons lemon juice |
1/2 cup vegetable oil |
1/4 cup fresh basil, chopped |
salt |
pepper |
Directions:
1. 1. Prepare pastaaccording to package directions, drain and cool.
2. 2. Toss pasta with tomatoes, olives, pepperoni, and parmesan cheese.
3. 3. In a separate mixing bowl, blend together lemon juice, vegetable oil, basil, salt and pepper. Toss dressing with pasta mixture and serve.
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