Pizza Pasta Salad

• Meat

  • 1 (5 ounce package Hormel pepperoni, minis

• Produce

  • 1/2 tsp Garlic powder
  • 1 Green bell pepper
  • 2 tbsp Green onions
  • 1 tsp Oregano
  • 1 Tomato, medium

• Condiments

  • 1 (2.25 ounce can Ripe olives

• Pasta & Grains

  • 8 oz Rotini pasta, cooked and drained

• Baking & Spices

  • 1 Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 1/4 cup Red wine vinegar

• Dairy

  • 2 tbsp Parmesan, grated
  • 4 oz Provolone cheese

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Ingredients

• 8 ounces rotini pasta, cooked and drained
• 1 (5 ounce) package Hormel pepperoni minis
• 4 ounces provolone cheese (or cheddar) cut into ¼ cubes
• 1 medium tomato, diced
• 1 green bell pepper, seeded and diced
• 1 (2.25 ounce) can sliced ripe olives
• 2 tablespoons sliced green onions
• 2 tablespoons grated Parmesan
• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 1 teaspoon oregano
• ½ teaspoon garlic powder (or fresh minced garlic)
• ½ teaspoon salt
• pepper to taste

Directions

• Cook pasta in heavily salted water according to package directions. Drain and cool. Toss all of the salad ingredients except for the Parmesan cheese in a large bowl. Prepare dressing by whisking all of the dressing ingredients in a bowl. Add the dressing to the pasta and toss to coat. Chill for 1-2 hours in the fridge. Stir well and top with grated Parmesan cheese right before serving.