Thursday, November 4, 2010

Pepperoni Pasta Salad

Adapted from Hormel's "Peppy Pasta Salad"

I love to whip this up for the girls and send the leftovers for school the next day;)

8 ounces rotini pasta, cooked and drained
1 (5-ounce) package HORMEL Pepperoni Minis
1 green bell pepper, seeded and chopped
1 (2.25 ounce) can sliced olives, drained
1 cup cherry tomatoes halved
2 Tbl red wine vinegar
1/4 cup olive oil

In a large bowl, combine pasta, pepperoni, tomatoes,bell pepper and olives.

In a small bowl, whisk the olive oil slowly into the red wine vinegar
add salt and pepper to taste. 

Drizzle dressing over pasta salad and toss together

You can refrigerate the salad for 1-2 hours before serving.

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