Tri-Color Mini Pepperoni Pasta

Oh so very cute…

I came across this little package of wonderful HARVEST shaped pasta and wanted to share it just in time for THANKSGIVING! Online… buy direct it’s $4.00, hey I found mine locally @ Layton FRESH MARKET yesterday – (for I’m pretty sure less than) $3.00!

So I tried to think of a favorite recipe that would be great, besides LEFT OVER TURKEY RECIPES. I thought of one of sharing this terrific tri-color pasta recipes.

Tri-Color Mini Pepperoni Pasta


Here’s a lovely photo by Emily Hill

However, here’s my recipe… (like the package’s)

1 (12-ounce) package tri-color rotini pasta
1 small package mini pepperoni
1/2 cup celery, sliced
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1 cup sliced olives, shredded (optional)
Grape tomatoes, halved
2 ounces Mozzarella cheese, finely diced
2 ounces Pepper-Jack cheese, finely diced
1/3 to 1/2 (15-ounce) bottle Kraft Light Balsamic Vinaigrette
2 Tablespoons Parmesan or Romano-Asiago cheese, shredded (optional)
Freshly ground black pepper, added to taste

Toss cooked pasta with (choice of) salad dressing, mini pepperoni, cheeses, and remaining ingredients and black pepper. Chill until ready to serve. Before serving, toss the salad again and add a little more dressing if you prefer a stronger flavor. Top with the shredded cheese and serve.

Kraft Light Balsamic Vinaigrette

Warmly,


Sharon Anne

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