| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Rotini; Twists or Spirals, uncooked |
| 3 |
oz |
Sliced pepperoni; (about 3/4 cup) |
| 4 |
oz |
Sliced Provolone cheese; (about 1 cup) |
| 12 |
|
Cherry tomatoes; halved (about 1 1/2 cups) |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Non-fat Italian salad dressing |
| 1 |
ts |
Italian seasoning |
| 1/2 |
ts |
Minced garlic |
| 1 |
|
Green bell pepper; ribs and seeds removed, sliced into rings |
| 2 1/2 |
|
Rounds pita bread; (7 inch) |
INSTRUCTIONS
Prepare pasta according to package directions. While pasta is cooking, cut
pepperoni slices into fourths and slice the Provolone cheese into
matchstick-size pieces. Place in a large bowl. Add cherry tomatoes,
Parmesan cheese, Italian dressing, Italian seasoning and garlic. When pasta
is done, drain and rinse with cold water. Drain again. Add pasta to cheese
mixture and mix well. Quarter the pita bread rounds and place around a
large platter. Top with pasta salad and garnish with green pepper rings.
Each serving provides: 464 Calories; 215 g Protein; 53 g Carbohydrates;
17.9 g Fat; 36.7 mg Cholesterol; 915 mg Sodium. Calories from Fat: 35%
Serves 6
Posted to recipelu-digest Volume 01 Number 451 by "Bunny"
<layla696@ix.netcom.com> on Jan 4, 1998
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