#3177 - Italian Pepperoni Salad

(by Shirley McNevich)

2 cups raw spiral pasta
1 tsp. salt
1 chopped onion
1/2 to 1 cucumber (washed, peeled and chopped)
1 cup cherry tomatoes
1 cup chopped pepperoni pieces
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1 cup fat free Italian dressing (your salad will be too greasy if you use both pepperoni and regular Italian dressing)
optional: shredded mozzarella cheese (your choice of amount)

In a pot add spiral pasta and salt--cover with water, bring to a boil and cook to your desired tenderness. Drain the pasta but do NOT rinse. Let the drained pasta cool to room temperature. In a glass serving bowl add Italian dressing, Italian seasoning and garlic powder--stir to mix. Add drained pasta--stir to coat. Add chopped onions, chopped cucumbers and chopped pepperoni pieces--toss to mix. Refrigerate until cold. When ready to serve, cut each cherry tomato into four pieces--add to the pasta salad and stir to mix. Optional: add shredded mozzarella cheese when you add the cherry tomato pieces.