OK, first of all let me say, when I bake I measure but when I cook I
don’t. So some of you may find this recipe frustrating. My suggestion
would be to start with a small amount, write it down and then determine
how much you think would be the right size for your family. I make this
for many different things, so the size I make never stays the same. The
longer is sits in the fridge, the better it gets!!!
Italian Pasta Salad
cooked spiral pasta
red pepper cubed small
green pepper cubed small
chopped green onions
red onion cut small
pepperoni sliced into strips
fresh Parmesan cheese
provolone cheese cubed
olives cut into thirds
Fat Free Italian Kraft Salad Dressing
pasta, rinse with cold water, and toss lightly with olive oil. If you
use the olive oil you can do this a day ahead and refrigerate. Do all of
your cutting, this will take longer than you think. Put all ingredients
together in large bowl. Refrigerate at least 3 hours before serving.
Also put in a little more dressing before serving to keep it moist,
pasta will soak up the dressing.