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Tuscan House Italian Pasta Salad

Tuscan House Italian Pasta Salad recipe
Recipe and Photo by Blogger, Liz Mays of www.anutinanutshell.com
time
prep:
10 min
total:
20 min
servings
total:
11 (1-cup) servings

What You Need

12
oz.  tri-color veggie pasta
1
can  (15 oz.) dark red kidney beans, drained and rinsed
1
can  (2.25 oz.) black olives, drained
1
cup  chopped assorted peppers (I used 2 small sweet and 1 Anaheim)
1
cup  diced cucumber
1
 diced Roma tomato
1-1/2
cups  KRAFT Tuscan House Italian Dressing
1
cup  KRAFT Shredded Italian* Five Cheese Blend
1/2
tsp.  black pepper
2
oz.  pepperoni (about 35 pieces)

Make It

COOK pasta according to package directions. Rinse to cool completely; drain.

MIX in kidney beans, olives, cucumber and tomato.

ADD dressing and pepper; stir in.

SPRINKLE in cheese; blend. Add pepperoni. Refrigerate until serving.

NOTE:
AFTER refrigeration, salad may need to be tossed with additional dressing.

* Made with quality cheeses crafted in the USA.
K:65356v0:165246     
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