Email to Dawn      

Recipe Categories: dawn792's HOME PAGEAPPETIZERS Asian BarCookies Beans Beef BEVERAGES BREAD BREAKFAST CAKESandPIES Calzone CANDY CASSEROLES COOKIES Core-Casserole Core-Dessert Core-Eggs Core-Pasta Core-Poultry Core-Soup CoreBeans CrescentRollRecipes CROCKPOT DESSERTS EGGS FISHandSEAFOOD FrozenDesserts FRUIT GrilledMeats Ham HowToArticles IceCream Jello Lamb legumes MaindishPie MDSoup MEATS Mexican Muffins PASTA PIZZA Pork Potatoes POULTRY Pumpkin RecipeswithTuna RICE SALADandDRESSING SANDWICHES SAUCES Seafood sidedish Smoothie SNACKS SOUPSandSTEWS StirFry SugarFree Veal VEGETABLES VEGETARIAN WrapsBurritos WWCoreEntree WWCorelightmeal

Pepperoni Pizza Salad*




Source of Recipe


unknown


Recipe Introduction



Serves 6 (1-1/4 cup)




List of Ingredients




3/4 cup refrigerated Garden Vegetable Pasta Sauce
1 tbsp olive oil
1/2 tsp dried Italian seasoning
1 cup (4 oz) Mozzarella cheese, shredded
1/3 cup (1-3/4 oz) 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.

Calories 290;Sodium 440mg;Chol 17mg;Fat 11g;Carbs 17g
Exchanges: 1-1/2 Med Fat Meat; 1 Starch/Bread; 1 Vegetable



Recipe