Italian Pasta Salad

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

(multi-colored)

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

Cook
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.