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Title: Pizza Pasta Salad (A la Iris)
Categories: Pasta Salad Easy
Yield: 6 Servings
| 1 | lb | Rotini, twists or spirals; uncooked |
| 3 | oz | Sliced pepperoni |
| 4 | oz | Sliced Provolone cheese |
| 12 | Cherry tomatoes, halved | |
| 1/2 | c | Grated Parmesan cheese |
| 1/2 | c | Italian salad dressing (non-fat) |
| 1 | ts | Italian seasoning |
| 1/2 | ts | Minced garlic |
| 1 | Green bell pepper (seeds and ribs removed) sliced into rings | |
| 2 1/2 | 7-inch rounds of pita bread |
Prepare pasta according to package directions. While pasta is cooking, cut pepperoni slices into fourths and slice the Provolone cheese into matchstick-size pieces. Place in a large bowl. Add cherry tomatoes, Parmesan cheese, Italian dressing, Italian seasoning and garlic.
When pasta is done, drain and rinse with cold water. Drain again. Add pasta to cheese mixture and mix well. Quarter the pita bread rounds and place around a large platter. Top with pasta salad and garnish with green pepper rings.
Each serving provides: 464 Calories; 215 g Protein; 53 g Carbohydrates; 17.9 g Fat; 36.7 mg Cholesterol; 915 mg Sodium. Calories from Fat: 35%
(Here's the "a la Iris" part, 7/7/96: no pita bread (for pizza effect); no Parmesan cheese; ADDED: 1 tsp. additional Italian seasoning, 1 lb. spaghetti, broken into four pieces before cooking; 1 can quartered artichoke hearts (not in oil/drained); 1/2 cup MORE Italian dressing; one small can (5 oz.) sliced black olives; 2 oz. Italian dry salami, sliced into matchsticks.)
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
From: Iris Grayson Date: 07-08-96 Cooking From: Gail Shipp Date: 06 Aug 97 National Cooking Echo Ä
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