Pasta Salad


1 (12 oz) Barilla Tri Color Wheels
1 red bell pepper
1 yellow crook-necked squash
1/2 large Euro cucumber
1 small can sliced olives (4 oz?)
1 pkg sandwich pepperoni (will update size soon)

4 heaping scant tablespoons powdered parmesan cheese
1/4 cup (large handful? I didn’t measure, and can’t find info on the type of cheese, online, because the Saputo website has more French than English. It is crumbled, whole feta cheese. I’ll update with a quantity, soon.)

8 ounces Ken’s Steak House Lite Northern Italian Dressing

Boil pasta in salted water until al dente (tender, but firm.)

Cut out the center of the cucumber, and discard, by slicing the edges the width of the bell pepper. Do not put the center in the salad.

Chop all vegetables and pepperoni into a tiny dice (1/4 – 1/2 the size of the pasta wheel)
Drain sliced olives

Toss all ingredients and serve. The pasta absorbs the dressing, so its best to not store too long before serving. Can be mixed, without dressing, and dressing added later, when served.

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