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Hall of Flame Pepper Pasta Salad




Source of Recipe


Neal A. Mullane Jr., Boston Fire Ladder 23


List of Ingredients




- 1/4 cups reduced-fat Italian salad dressing
1 cup finely chopped red onion
1 cup EACH finely chopped sweet red and green pepper
1/4 cup finely chopped sun-dried tomatoes
1/4 cup sharp cheddar cheese, cut into small cubes
1/4 cup chopped fresh parsley
2 teaspoons dried basil leaves
1/4 teaspoon EACH ground black pepper and crushed dried red pepper
4- 1/2 cups (12 oz.) RONZONI ® Radiatore, uncooked

Recipe



In a large bowl, stir together all ingredients except pasta. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Stir cooled pasta into vegetable mixture; cover and refrigerate.

9 servings (1 cup each)